Vietnamese Meatballs Xiu Mai

Ingredients

Meatballs

• 500g ground pork
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 small jicama, peeled and grated (about 150g)
• 1 carrot, grated (about 100g)
• 1/4 cup chopped cilantro
• 2 tablespoons oyster sauce
• 2 tablespoons fish sauce
• 1 tablespoon cornstarch
• 1 teaspoon sugar
• 1/2 teaspoon ground black pepper
• 1 tablespoon vegetable oil (for frying)

Sauce

• 1 tablespoon vegetable oil
• 2 cloves garlic, minced
• 1/2 cup tomato sauce
• 1 cup chicken broth
• 2 tablespoons fish sauce
• 1 tablespoon sugar
• 1/2 teaspoon ground black pepper
• 2 tablespoons cornstarch mixed with 2 tablespoons water (cornstarch slurry)

Instructions

Preparing the Meatballs

1. In a large mixing bowl, combine ground pork, onion, garlic, jicama, carrot, cilantro, oyster sauce, fish sauce, cornstarch, sugar, and black pepper. Mix until well combined.
2. Shape the mixture into 1.5-inch meatballs, placing them on a plate or tray as you go.

Cooking the Meatballs

You can choose to fry or bake the meatballs.

To Fry:

1. Heat vegetable oil in a large skillet over medium-high heat.
2. Add meatballs to the skillet, cooking in batches if necessary to avoid overcrowding.
3. Cook meatballs, turning occasionally, until browned on all sides and cooked through, about 8-10 minutes. Transfer cooked meatballs to a plate and set aside.

To Bake:

1. Place the meatballs in a baking tin lined with foil or parchment paper.
2. Bake in a pre-heated oven at 180C or 350F for around 15 minutes or until the meatballs are cooked through.

Preparing the Sauce

1. In the same skillet used for the meatballs, heat 1 tablespoon of vegetable oil over medium heat.
2. Add minced garlic and cook until fragrant, about 30 seconds.
3. Stir in tomato sauce, chicken broth, fish sauce, sugar, and black pepper. Bring the sauce to a simmer.

Combining the Meatballs and Sauce

1. Add the cooked meatballs to the simmering sauce.
2. Slowly pour in the cornstarch slurry, stirring continuously to thicken the sauce.
3. Simmer for an additional 5-7 minutes, or until the sauce has reached your desired consistency.

Nutrition Information

For a serving size of 5 meatballs with sauce, the approximate nutritional values are as follows:

• Calories: 280 kcal
• Total Fat: 16g
• Saturated Fat: 5g
• Cholesterol: 60mg
• Sodium: 850mg
• Total Carbohydrates: 15g
• Dietary Fiber: 2g
• Sugars: 5g
• Protein: 20g

Please note that these values may vary slightly based on the specific ingredients used and individual cooking techniques.

Ingredient Substitutions

Jicama Substitutes

Since jicama can be difficult to find for some, you may consider the following alternatives:

• Green apple: Provides a similar crunch and slight sweetness, though it has a more pronounced tartness.
• Daikon radish: Offers a similar texture and mild flavor, but is less sweet than jicama.
• Turnip: Another crunchy alternative, turnips are also less sweet and have a slightly more earthy flavor.

Other Ingredient Substitutes

• Fish sauce: If you cannot find fish sauce, you can substitute it with soy sauce or Worcestershire sauce, though the flavor profile will be slightly different.
• Oyster sauce: In place of oyster sauce, you may use hoisin sauce or a combination of soy sauce and sugar.

Serving Suggestions

Vietnamese Xiu Mai Meatballs can be enjoyed in various ways:

• Serve as an appetizer with toothpicks and a side of the sauce for dipping.
• Place the meatballs in a crusty baguette to create a delicious Banh Mi sandwich.
• Serve alongside steamed jasmine rice and a side of sautéed or steamed vegetables for a complete meal.

Final Thoughts

Vietnamese Xiu Mai Meatballs are a versatile and flavorful dish that can easily be adapted to suit your taste preferences and the ingredients available in your region. Whether enjoyed as an appetizer, in a sandwich, or as part of a meal, they are sure to be a hit with your friends and family.

FAQs

Can I use ground chicken or turkey instead of pork?

Yes, you can substitute ground chicken or turkey for pork, but keep in mind that the meatballs may have a slightly different texture and flavor.

Can I make the meatballs ahead of time and freeze them?

Yes, you can prepare the meatballs, place them on a baking sheet, and freeze until solid. Once frozen, transfer them to a resealable plastic bag for storage. To cook, thaw the meatballs in the refrigerator and follow the cooking instructions as written.

Is there a vegetarian alternative for the meatballs?

You can use a combination of finely chopped mushrooms, tofu, and/or cooked lentils as a base for vegetarian meatballs. Adjust seasonings and binders accordingly.

How long can I store the cooked meatballs and sauce?

You can store the cooked meatballs and sauce in an airtight container in the refrigerator for up to 3-4 days. Reheat on the stovetop or in the microwave before serving.

Can I use canned tomato sauce instead of making my own?

Yes, you can use canned tomato sauce as a shortcut. Be sure to adjust the seasonings to taste, as canned sauces may have different flavor profiles.

Tips for Perfect Vietnamese Xiu Mai Meatballs

To ensure that your Vietnamese Xiu Mai Meatballs turn out delicious every time, consider these helpful tips:

• Avoid overmixing the meatball mixture. Overmixing can lead to tough, dense meatballs. Mix the ingredients until just combined for a tender and juicy final product.
• Use a cookie scoop for uniform meatballs. A cookie scoop can help you create evenly-sized meatballs, ensuring they cook at the same rate.
• Don't overcook the meatballs. Overcooking can cause the meatballs to become dry. Monitor them closely and cook until just cooked through.
• Adjust seasonings to taste. The provided recipe is a great starting point, but feel free to adjust seasonings to suit your preferences. You may want to add more fish sauce, sugar, or black pepper depending on your taste.
• Experiment with different sauces. While the tomato-based sauce provided is a classic choice for Xiu Mai Meatballs, you can also try serving them with other sauces, such as a sweet and sour sauce or a spicy chili sauce.