Vietnamese Meatballs with Nouc Cham Sauce

As I started this blog, this song popped up in my mind!

One meat ball
One meat ball
That one was gooey
You gets no bread with one meat ball

Meatballs

2 pound of ground chicken meat.

chopped fresh cilantro

4 cloves of minced garlic 2-3 

Fresh ginger, grated

green onion, chopped

1 T fish sauce

1 T hot chili sauce like Sriracha

I T sugar

2 tsp corn starch

1 tsp Sesame Seed oil

pepper 

Add the ground meat to the mixture

Mix all the ingredients together and form meatballs. 

I did add more cornstarch as the ground chicken is sticky and difficult to work with.

Bake in a 375 oven until cooked, about 20 minutes.

The meatballs can be frozen uncooked.

Do remember to taste test the meatballs for seasoning

Delicious!

Meatballs were certainly a hit at the Hugh Tea bridal shower for my daughter in July!

I made three different flavours with different dipping sauces for each type of meatballs.  A Vietnamenese meat ball could be made but this time I followed  the idea of adding tofu to the ground chicken like Nami does from Just One Cookbook .  The adding of tofu makes your meatballs fluffy and light.   I have been adding tofu to other ground  meat with great results, not to mentions reducing the calorie count of each meatball or patty!


To the ground Chicken, along with the Tofu, minced ginger, chopped onions, I also added chopped fresh garden mint and cilantro before making the meatballs.

Nouc Cham Sauce 

This is very easy to make and great for salads or dipping sauce. One can adjust the heat to this sauce by adding more hot chilies.

1/2 cup of water
2 -3 T sugar
1/2 c rice vinegar
1 T fish sauce
minced garlic
1 tsp chili garlic sauce
salt
1/8 c shredded carrots