Vietnamese meatballs are small bites of minced pork flavored with spices and ginger root. They are crispy on the outside and soft on the inside, perfect to enjoy on any occasion.
Peel the garlic and the piece of ginger
Crush the garlic with the appropriate tool and finely chop 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 slightly beaten egg whites and continue to mix carefully
Finally, it is preferable to work the mixture with your hands
Then add up to 10 cl of cold water, one tablespoon at a time, always mixing with your hands
Finally, salt and pepper to taste
Form meatballs and place them on a well-oiled plate
Boil the meatballs in salted boiling water and cook for 3 minutes after they float to the surface
Drain them and thread them three at a time onto wooden skewers
10 minutes before serving, brown them on all sides under the oven grill or on the barbecue grill
Non-stick 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.
Viet Nam
| 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 |
| Fiber (g) | 0.2 |
| Sale (g) | 0.07 |
