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Vietnamese Pork Meatballs with Chili-Apricot Glaze
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- #71093
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
1 clove garlic
1/4 cup minced shallots
2 teaspoons white sugar
1 tablespoon fish sauce
2 tablespoons white rice
1/2 minced Serrano chili, seeds removed
1 pinch salt
1 pound ground pork
1/2 cup apricot preserves
1/2 lime, juiced
1/2 teaspoon garlic chili sauce
directions
Soak wooden skewers in water while you prepare the meatballs.
Mince garlic and combine in a medium bowl with shallots, sugar and fish sauce.
With a coffee grinder, grind rice to a fine powder and add to bowl along with Serrano chili, salt and pork. Mix all ingredients until well combined. If desired, check for seasoning by heating a small amount of oil in a frying pan, adding a teaspoon of the meat and cooking through. Make any necessary adjustments.
Using 1 to 1 1/2 Tablespoons of meat, form into balls. Skewer meatballs onto wooden skewers. Place finished skewers on a grill preheated to medium high.
In a small saucepan, melt apricot preserves with lime juice and chili sauce over low heat. Meatballs should take about 5-6 minutes to cook through.
During last few minutes of cooking, brush with the melted apricot preserves turning skewers to be sure and coat both sides. Serve with rice and grilled vegetables.
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nutrition data
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reviews & comments
July 26, 2013
I OMITTED THE HOT PEPPER AND MADE IT THE SAME OTHERWISE. VERY GOOD RECIPE AND I RECOMMEND IT.