Vietnamese-Style Meatballs

Name: Better Than Bouillon
Address: 333 Old Lindale Road, Rome, GA, 30161, USA
Telephone: +1-800-334-4468

Fresh ingredients like garlic, cilantro and green onions give these pork meatballs tons of flavor.

Recipe tags: chili base, easy difficulty, app, pork, roast

Dipping Sauce

2 Tbsp	warm water
2 Tbsp	sugar
1 Tbsp	fresh lime juice
2 Tbsp	rice vinegar
2 Tbsp	fish sauce
½ tsp	serrano chile, stemmed, seeded and finely chopped

2 tsp	Better Than Bouillon^® Chili Base
4 cloves	garlic, minced
1 Tbsp	sugar
2 tsp	fresh lime juice
2 tsp	fish sauce
1½ tsp	grated fresh ginger
1 tsp	baking powder
¼ tsp	salt
¼ tsp	cayenne pepper
1 lb	ground pork
2	green onions, finely chopped
¼ cup	chopped cilantro

1

In a small bowl, mix all dipping sauce ingredients until blended. Serve sauce with meatballs.

1

In a large bowl, add Chili Base, garlic, sugar, lime juice, fish sauce, ginger, baking powder, salt and cayenne pepper; stir to combine. Add pork, onion and cilantro; mix until well blended.
2

Preheat oven to 400°F. Line a large rimmed baking sheet with parchment paper. Using wet hands, to prevent meat from sticking, form meat mixture into about 24 meatballs, about 1 tablespoon meat mixture for each meatball.
3

Place meatballs on prepared baking sheet and bake in oven until done, about 10-12 minutes.

Vary the dipping sauce by adding thinly shredded carrot, green onion, or chopped peanuts.