Ingredients with Measurements:
- 1 lb ground pork
- 1/4 cup finely chopped shallots
- 1/4 cup finely chopped scallions
- 1/4 cup fish sauce
- 2 tbsp sugar
- 1 tbsp vegetable oil
- 1 tbsp cornstarch
- 1 egg
- 1/4 tsp black pepper
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp salt
Special equipment needed:
- Skewers
- Grill or grill pan
Step-by-step instructions:
1. In a mixing bowl, combine ground pork, shallots, scallions, fish sauce, sugar, vegetable oil, cornstarch, egg, black pepper, garlic powder, onion powder, and salt. Mix well until all ingredients are evenly distributed.
2. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
3. Preheat the grill or grill pan to medium-high heat.
4. Divide the pork mixture into 12 equal portions and roll each portion into a ball.
5. Thread each meatball onto a skewer.
6. Grill the meatballs for 8-10 minutes, turning occasionally, until they are cooked through and slightly charred.
7. Remove the skewers from the grill and let the meatballs rest for a few minutes before serving.
- Time:
Preparation time: 10 minutes
- Refrigeration time: 30 minutes
- Cooking time: 8-10 minutes
Temperature:
- Grill or grill pan: medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 290
- Fat: 20g
- Carbohydrates: 7g
- Protein: 20g
Substitutions for ingredients:
- Ground pork can be substituted with ground chicken or turkey.
- Shallots can be substituted with onions.
- Scallions can be substituted with chives or green onions.
- Fish sauce can be substituted with soy sauce.
- Sugar can be substituted with honey or brown sugar.
- Vegetable oil can be substituted with canola oil or olive oil.
- Cornstarch can be substituted with potato starch or tapioca starch.
- Black pepper can be substituted with white pepper.
- Garlic powder and onion powder can be substituted with fresh garlic and onion.
Variations:
- Add minced lemongrass or ginger for extra flavor.
- Make smaller meatballs and serve them as appetizers.
- Serve the meatballs with a dipping sauce made from fish sauce, lime juice, sugar, and chili.
Tips and tricks:
- Make sure to refrigerate the meat mixture before grilling to allow the flavors to meld and the meat to firm up.
- Soak the skewers in water for at least 30 minutes before using to prevent them from burning on the grill.
- Use a meat thermometer to ensure that the meatballs are cooked through.
Storage instructions:
- Leftover meatballs can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the meatballs in the microwave or oven until heated through.
Presentation ideas:
- Serve the meatballs on a platter with fresh herbs and sliced cucumbers.
Garnishes:
- Fresh cilantro, mint, or basil leaves
- Sliced cucumbers
- Lime wedges
Pairings:
- Serve the meatballs with steamed rice or vermicelli noodles.
Suggested side dishes:
- Vietnamese pickled vegetables (do chua)
- Grilled corn on the cob
- Grilled eggplant
Troubleshooting advice:
- If the meatballs are falling apart on the grill, add more cornstarch to the meat mixture to help bind it together.
Food safety advice:
- Make sure to cook the meatballs to an internal temperature of 160°F to ensure that they are safe to eat.
Food history:
- Chả Trứng is a popular Vietnamese street food that is often served as a snack or appetizer.
Flavor profiles:
- Savory, salty, sweet, and slightly spicy.
Serving suggestions:
- Serve the meatballs with a side of steamed rice or vermicelli noodles and a dipping sauce made from fish sauce, lime juice, sugar, and chili.
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Region: Vietnamese