Xiu Mai (Vietnamese Meatballs)
Recipe: #18486
April 15, 2015
Categories: Pork Sausage, Vietnamese, Fathers Day, Sunday Dinner, No Eggs, Non-Dairy, more
"Wandering Chop Sticks blog"
Original is 4 servings
Ingredients
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- SAUCE
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Nutritional
- Serving Size: 1 (229.8 g)
- Calories 407
- Total Fat - 23.6 g
- Saturated Fat - 8.8 g
- Cholesterol - 106.5 mg
- Sodium - 1100.3 mg
- Total Carbohydrate - 16.9 g
- Dietary Fiber - 0.7 g
- Sugars - 14.1 g
- Protein - 30.4 g
- Calcium - 44.6 mg
- Iron - 1.7 mg
- Vitamin C - 3.6 mg
- Thiamin - 0.8 mg
Step by Step Method
Step 1
Mix all ingredients together.
Step 2
Shape pork into 2-inch-sized meatballs and pan-fry on high heat until well browned,
Step 3
Don't worry if center not cooked will stew later it just needs to hold shape take out.
Step 4
In the empty sauce pan (It's OK if there's browned bits and some fat, that's for flavor) make the Nuoc Mau (Vietnamese Caramel Sauce).
Step 5
Stir and when the sugar caramelizes and turns brown, add another 1 cup of water. Stir the caramel sauce again and add the meatballs back in. Let simmer, uncovered, on medium-low heat for about half an hour to fully cook the meatballs and let the sauce reduce.
Tips
No special items needed.
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