Vietnamese meatballs are small pork bites flavored with spices and ginger root. They are crispy on the outside and soft on the inside, perfect to enjoy on any occasion.
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Peel the garlic and the piece of ginger
Crush the garlic with the appropriate tool and finely mince the ginger
Trim the spring onion and chop it up
Transfer everything to a bowl and add the minced meat; mix the various ingredients with a fork
Gradually add the lightly beaten egg whites and continue to stir carefully
At the end, it is preferable to work the mixture with your hands
Then add up to 10 cl of iced water, one spoonful at a time, always mixing with your hands
Finally, season with salt and pepper
Shape into meatballs and place them on a well-oiled plate
Boil the meatballs in salted boiling water and cook them for 3 minutes after they come to the surface
Drain them and thread them onto wooden skewers
10 minutes before serving, brown them on all sides under the oven grill or on the barbecue grill
Nonstick Frying Pan
Bowl
Wooden Spoon
Store in the refrigerator for up to 3 days.
You can serve the meatballs as an appetizer or as a main course.
Vietnam
| Energy (kcal) | 214.9 |
| Carbohydrates (g) | 1.09 |
| of which sugars (g) | 0.34 |
| Fat (g) | 16.88 |
| of which saturates (g) | 5.95 |
| Protein (g) | 14.7 |
| Fibre (g) | 0.2 |
| Salt (g) | 0.07 |
