Vietnamese Meatball Salad
Juicy meatballs over a bed of crisp crunchy veggies that will keep your taste buds satisfied and belly full.
Taking the secrets of the Vietnamese meatballs and serving it up in this low-calorie salad filled with fresh herbs and shredded veggies. Also commonly served with vermicelli noodles, this salad is absolutely to-die-for and leaves you feeling the perfect amount of full. Sear the meatballs on the stovetop and finish in the oven in less than fifteen minutes. Serve over a bed of shredded green or red cabbage tossed with a soy lime vinaigrette, fresh cilantro, and sliced green onion. Serve this up for a weekend lunch or prep for your weeknight meal in less than 10 minutes.
Start by forming the meatballs. My secret to delicious meatballs anytime is to ALWAYS make a double batch, then freeze half for future me. It takes approximately three – five minutes to scoop every meatball in a single batch, so why not six minutes to make my future self a batch?
Once you’ve formed your meatballs, let them sit in the fridge overnight to develop the flavor. This not only makes dinner a breeze the next day, and you’ll have developed the highest quality of flavor in each meatball.
The flavor of this salad is so refreshing and tangy. Cucumber and lime help to cut the fat from the meatballs while adding a crisp bite to every fork full. You can use shredded lettuce, romaine lettuce, or any greens you have leftover in the fridge. This salad is complimented by the soy lime vinaigrette that it can really withstand any green you’d like to mix in here. Kick it up a notch by adding some sliced jalapeno!
Ground pork is the cheapest ground meat you can find nowadays in the grocery store, so the very NEXT time you see it on sale at the store you better buy two – three pounds for this recipe. These meatballs explode with flavor and you will have your friends/family asking for more. After all, this recipe utilizes condiments you already have in your pantry.
Vietnamese Meatball Salad
Diet: Gluten-Free
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
- 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.
- When ready to bake, preheat the oven to 350° F.
- In a bowl, whisk together all the vinaigrette ingredients until combined. Season to taste with salt and pepper, then set aside.
- 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.
- 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!