Pork Meatballs with Ginger and Fish Sauce

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Pork Meatballs with Ginger and Fish Sauce

These nuoc cham-inspired meatballs are perfect to fill lettuce cups topped with fresh basil or cilantro. (Add steamed rice for a more substantial meal.) The Ritz crackers here make for a juicier meatball, but feel free to substitute plain dry bread crumbs. To make the Ritz crumbs, place the crackers in a resealable plastic bag and lightly crush them with the back of a wooden spoon or measuring cup. For an easy dipping sauce, spike 1/4 cup mayonnaise with 2 teaspoons toasted sesame oil or soy sauce. And save any leftover meatballs: They're great simmered in chicken broth the next day. The ginger and garlic in them release their aromatics into the broth for a deeply flavorful soup base.

Rating

Ingredients

  • 2tablespoons peeled and minced ginger
  • 1tablespoon minced garlic (from about 3 large cloves)
  • 1tablespoon fish sauce
  • 1teaspoon freshly ground black pepper
  • 1/2teaspoon kosher salt
  • 1/2cup finely crushed Ritz crackers (12 crackers)
  • 1pound ground pork
Set base servings to enable scaling:

Directions

Heat oven to 425 degrees. In a large bowl, combine all the ingredients and use your hands to gently mix.

Shape the meat into 12 golf-ball-size rounds (about 2 inches in diameter) and arrange on a greased rimmed baking sheet.

Bake until golden and cooked through, about 15 minutes. Serve warm.

Notes

Leftover meatballs freeze well and can be reheated in the oven at 375 degrees until warmed through (about 20 minutes).

Nutrition

Info
Trans Fat: 0 gramsFat: 26 gramsCalories: 356Saturated Fat: 9 gramsUnsaturated Fat: 15 gramsSodium: 505 milligramsSugar: 1 gramFiber: 0 gramsCarbohydrate: 8 gramsProtein: 20 grams
Fish

Source: https://cooking.nytimes.com/recipes/1019764-pork-meatballs-with-ginger-and-fish-sauce