Vietnamese Pork Meatballs
Preheat oven to 350°. Grease a flat baking sheet and set aside.
Combine cornstarch, garlic, black pepper, sugar, fish sauce, soy sauce in a medium bowl. Mix well.
Add pork to bowl and lightly knead mixture into pork. Cover and refrigerate for 1 hour. Using a spoon, scoop some of the the pork mixture and create meatballs. Transfer to baking sheet. Brush meatballs with peanut oil. Bake for 20-25 minutes or until cooked through.
Melt butter in a medium sauce pan over medium-high heat. Add garlic and onions and sauté until fragrant. Add chopped tomatoes and season with salt and pepper. Simmer for 20 minutes until cooked. Remove from heat.
Toss meatballs with sauce in a large bowl before serving.
Serve warm garnished with mint.
- 1 pound ground meat (pork, chicken, turkey or beef)
- 2 tbsp corn starch
- 1/2 tsp black pepper
- 3 garlic cloves, pressed
- 1/4 cup chopped shallots
- 1 tbsp sugar
- 2 tbsp Asian fish sauce
- 2 tsp reduced sodium soy sauce
- 2 tbsp fresh mint, finely chopped
- peanut oil for brushing
- 4 tomatoes, chopped
- 2 garlic cloves, minced
- 1 tbsp butter
- salt and pepper, to taste