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Recipes: pork meatball

Xiu Mai (Vietnamese Meatballs)

Posted on 11 Sep, 2023
Xiu Mai (Vietnamese Meatballs)
  1. Add all meatball ingredients into a medium sized bowl and mix well. Cover and chill for 30mins.
  2. Form 25 meatballs from your marinated mince (I used a ¼cup ice cream scoop do this quickly). Place meatballs on heatproof plates then steam for 10 minutes. Make sure you keep the juices collected at the bottom of your plates.
  3. To make the sauce, heat 3T oil in a deep large skillet or wok. Add annatto seeds and stir to release their colour. This will only take a minute or two. Be careful not to burn your seeds. Turn off the heat, remove the seeds and discard.
  4. Heat the vibrantly coloured oil in the wok and add the onions. Sweat down the onions on medium heat then add garlic. When the garlic is fragrant, add tomato paste and saute for 30 secs. Add tomato sauce and fish sauce and saute for 30 secs. Add chopped tomatoes and mix through before adding back the steamed meatballs into the sauce. Pour in all of the steaming liquid. Cover and simmer on low for about 20 mins.
  5. Season to taste, garnish with spring onion and coriander, then enjoy!

Pork & Prawn Meatball Soup

Posted on 20 Jun, 2023
Pork & Prawn Meatball Soup
  1. Add all meatball ingredients into a stand mixer fitted with a paddle attachment and let it run on medium speed for about 5mins. This will give your meatballs stickiness and bounce. Alternatively, you can use a pair of chopsticks to stir vigorously in one direction until you notice the ingredients transform into a cohesive, sticky mix. Chill this mix for 30 mins.
  2. Meanwhile, add the water, soup cubes and coriander roots to a large pot and bring to the boil. Stir to dissolve the cubes.
  3. Once the soup is rapidly boiling, throw in bok choy and let them cook for about a minute (less if they are small). Remove the bok choy and place 4 x halves into each serving bowl.
  4. Form meatballs with your hands. I got 24 out of these. The yield will depend on the size of your meatballs (eg: the smaller the meatball, the more meatballs you will get). Gently add them to your pot of bubbling soup and cook for 8 mins.
  5. Remove meatballs and evenly distribute amongst the serving bowls. Ladle in remaining soup (discard coriander roots).
  6. Garnish with fresh coriander, sliced spring onions, fried shallots, cracked white. Serve hot.

Thai Glass Noodle Soup with Chicken Meatballs (Gaeng Jued Woon Sen)

Posted on 04 Jan, 2023
Thai Glass Noodle Soup with Chicken Meatballs (Gaeng Jued Woon Sen)

1. Mix the minced meat, fish sauce and ground white pepper until well combined. Form into meatballs. Set aside.

2. Pour in the water and add chicken powder into a pot. Bring to a boil.

3. Add meatballs and Chinese cabbage (meatballs are cooked when they float to the top).

4. Add in the noodles and stir thoroughly (glass noodles cook VERY quickly).

5. Add the fish sauce & white pepper according to taste. 

6. Transfer to serving bowls and garnish with coriander, spring onion & chilli (optional). Serve.

Vietnamese Meatballs in Tomato Sauce

Posted on 23 Dec, 2020
Vietnamese Meatballs in Tomato Sauce

Tag Line: This is a popular Vietnamese dish. It is made with pork and water chestnut. The juicy meatballs are then braised in tomato sauce. The dish is commonly served with bread roll (banh mi).

Prep time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Serves: 4

1. Finely dice water chestnut and tomato .

2. Finely chop eschalot, brown onion and garlic. Thinly cut shallot for garnish and set aside for later.

3. In a medium bowl, add the pork mince, water chestnut, brown onion, garlic, fish sauce, salt, pepper, sugar and corn starch. Mix together by hand to combine all of the ingredients well. Let this marinate for 30 minutes. 

4. Using your hands, roll the meat into a golf ball size (or you can use ice-cream scoop to keep size consistent). 

5. Place the meatballs into steamer and steam for 10 minutes.                

6. In a medium pot on medium high heat add oil, garlic, eschalot and fry until frangant. Add tomato paste and cook this down. Add the diced tomatoes and mix together. Add water, fish sauce, salt, sugar and chicken powder for seasoning. Bring sauce to boil then reduce the heat to medium low and cook for 5 minutes.

7. Gently add meatballs into the sauce and simmer for 10-15 minutes.

8. To make the sauce thicker, mix 2 teaspoons of corn starch and 1 tbsp water until smooth. Add the mixture to the sauce, combine gently. 

9. Place meatballs into a bowl and sprinkle the top with shallots and some pepper. 

10. Serve with bread roll.