So great! – we love meatballs and the girls thought that having a meatball fall out of their sandwich was the best thing! I’m just writing down what I did, because I’m not going to go to the trouble of rolling meatballs unless I’m going to have a couple of meals…and this is another recipe that I’d love to add more spice to, but didn’t, for the girls. I also think that these would make a great appetizer, and they freeze very well. From Dinner with Julie!
Pork Meatballs (for Vietnamese Subs!)
Meatballs – makes 40
2 lbs. ground pork
1/2 c. EACH chopped fresh basil AND chopped green onion
1 small head of garlic, peeled and finely minced
2 T. EACH fish sauce AND brown sugar
1 t. EACH salt AND freshly ground pepper
1 T. + sriracha (optional)
Preheat the oven to 400, line a baking sheet with parchment and in a large bowl combine all of the ingredients and mix well – you’ll need to finish off the mixing with your hands to get it well blended. Roll the mixture into 1-inch balls – they can sit quite close on the baking sheet – and then bake for 15 minutes, give the pan a little shake to get them to roll over, then bake for another 10 to 15 minutes. If you need to, break one open to check…but if you really rolled 1-inch meatballs they should for sure be done.
Decorate your sandwich as you desire with the ideas below, we thought they were marvelous (Brock and I added a lot of sriracha to ours) – enjoy!
2 c. grated carrot mixed with 1/4 c. rice vinegar and 1/4 c. sugar – to ‘pickle’
thinly sliced cucumber – use a vegetable peeler
mayonnaise, sriracha and fresh cilantro
baguette pieces or skinny buns
- Category: Ground Pork, Meatballs