@typeWebSite
@idhttps://12tomatoes.com/#website
urlhttps://12tomatoes.com/
name12 Tomatoes
publisherObject (type: stdClass)
potentialActionObject (type: stdClass)
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@idhttps://12tomatoes.com/#organization
name12 Tomatoes
descriptionMaking Mealtime Meaningful
urlhttps://12tomatoes.com/
logoObject (type: stdClass)
sameAs
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  • https://twitter.com/12tomatoes
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@typeRecipe
@contexthttp://schema.org/
@idhttps://12tomatoes.com/vietnamese-meatball-salad/#recipe
headline
nameVietnamese Meatball Salad
descriptionJuicy meatballs over a bed of crisp crunchy veggies that will keep your taste buds satisfied and belly full.
urlhttps://12tomatoes.com/vietnamese-meatball-salad
inLanguageen-US
isPartOfObject (type: stdClass)
authorObject (type: stdClass)
For meatballs:
  • 1 lb. Ground pork
  • 2 tablespoons soy sauce or tamari
  • 1 tablespoon sugar
  • 1/2 cup green onion, sliced thin
  • 2 garlic cloves, minced
  • 1 tablespoon ginger paste
  • 1/4 teaspoon white pepper & ¼ teaspoon salt
  • Searing oil, for cooking
For salad:
  • 1 ½ cups English cucumber, sliced thin rounds
  • 4 cups green cabbage, shredded thin
  • 1/4 cup red onion, sliced thin
  • 1/4 cup green onion, sliced
  • 1/2 cup fresh cilantro, chopped (reserve extra for garnish
For vinaigrette:
  • 1/2 lime, juiced (reserve lime wedges for garnish)
  • 2 tablespoons olive oil
  • 2 tablespoons white vinegar
  • 1 tablespoon chili sauce
  • 1 tablespoon soy sauce
Preparation
  1. In a mixing bowl, combine all the ingredients except the oil in the meatball mix. Mix thoroughly to combine, then scoop each meatball with a small ice cream-scoop to portion each meatball. Place scooped meatballs onto a parchment-lined sheet tray and once done place in the fridge for at least one hour or best overnight, covered.
  2. When ready to bake, preheat the oven to 350° F.
  3. In a bowl, whisk together all the vinaigrette ingredients until combined. Season to taste with salt and pepper, then set aside.
  4. Preheat a heavy-bottomed pan over medium-high heat with a drizzle of cooking oil for one minute. Place the meatballs 1-inch apart from each other in the pan and sear for 1 minutes per side, making sure to sear at least three sides. Remove to a clean sheet tray and finish baking these in the oven for 5 - 8 minutes.
  5. While the meatballs bake, toss the salad ingredients together in a bowl with the vinaigrette. Taste for final seasoning then plate the salad in an oval dish. Arrange meatballs on one side and salad on the other with fresh cilantro, lime wedges, and optional jalapeno slices in the middle. Enjoy!
Juicy meatballs over a bed of crisp crunchy veggies that will keep your taste buds satisfied and belly full.
Course: Dinner
Diet(s): Gluten-Free, Gluten-Free

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Vietnamese Meatball Salad

A delicious pork meatball salad inspired from the Vietnamese dish Bun Cha. Served up with a limey cucumber cabbage salad.

Vietnamese Meatball Salad

4.2 from 25 votes
Cuisine: Vietnamese
Servings: Serves 4 - 6
Author: Dom Ruane
Prep: 5 minutes
Cook: 2 hours 15 minutes
Chill: 20 minutes
Total: 2 hours 40 minutes

For meatballs:

  • 1 lb. Ground pork
  • 2 tablespoons soy sauce or tamari
  • 1 tablespoon sugar
  • 1/2 cup green onion, sliced thin
  • 2 garlic cloves, minced
  • 1 tablespoon ginger paste
  • 1/4 teaspoon white pepper & ¼ teaspoon salt
  • Searing oil, for cooking

For salad:

  • 1 ½ cups English cucumber, sliced thin rounds
  • 4 cups green cabbage, shredded thin
  • 1/4 cup red onion, sliced thin
  • 1/4 cup green onion, sliced
  • 1/2 cup fresh cilantro, chopped (reserve extra for garnish

For vinaigrette:

  • 1/2 lime, juiced (reserve lime wedges for garnish)
  • 2 tablespoons olive oil
  • 2 tablespoons white vinegar
  • 1 tablespoon chili sauce
  • 1 tablespoon soy sauce

Preparation

  1. In a mixing bowl, combine all the ingredients except the oil in the meatball mix. Mix thoroughly to combine, then scoop each meatball with a small ice cream-scoop to portion each meatball. Place scooped meatballs onto a parchment-lined sheet tray and once done place in the fridge for at least one hour or best overnight, covered.
  2. When ready to bake, preheat the oven to 350° F.
  3. In a bowl, whisk together all the vinaigrette ingredients until combined. Season to taste with salt and pepper, then set aside.
  4. Preheat a heavy-bottomed pan over medium-high heat with a drizzle of cooking oil for one minute. Place the meatballs 1-inch apart from each other in the pan and sear for 1 minutes per side, making sure to sear at least three sides. Remove to a clean sheet tray and finish baking these in the oven for 5 - 8 minutes.
  5. While the meatballs bake, toss the salad ingredients together in a bowl with the vinaigrette. Taste for final seasoning then plate the salad in an oval dish. Arrange meatballs on one side and salad on the other with fresh cilantro, lime wedges, and optional jalapeno slices in the middle. Enjoy!