Name: Pork Meatballs With Ginger and Fish Sauce
Total time: 20 min
Ingredients: 2 tablespoons peeled and minced ginger; 1 tablespoon minced garlic (from about 3 large cloves); 1 tablespoon fish sauce; 1 teaspoon freshly ground black pepper; 1/2 teaspoon kosher salt; 1/2 cup finely crushed Ritz crackers (12 crackers); 1 pound ground pork

These nuoc cham-inspired meatballs are perfect to fill lettuce cups topped with fresh basil or cilantro. (Add steamed rice for a more substantial meal.) The Ritz crackers here make for a juicier meatball, but feel free to substitute plain dry bread crumbs. To make the Ritz crumbs, place the crackers in a resealable plastic bag and lightly crush them with the back of a wooden spoon or measuring cup. For an easy dipping sauce, spike 1/4 cup mayonnaise with 2 teaspoons toasted sesame oil or soy sauce. And save any leftover meatballs: They're great simmered in chicken broth the next day. The ginger and garlic in them release their aromatics into the broth for a deeply flavorful soup base.

Pork Meatballs With Ginger and Fish Sauce

ginger

garlic (from about 3 large cloves)

fish sauce

black pepper

salt

Ritz crackers (12 crackers)

pork

Heat oven to 425 degrees. In a large bowl, combine all the ingredients and use your hands to gently mix.

Shape the meat into 12 golf-ball-size rounds (about 2 inches in diameter) and arrange on a greased rimmed baking sheet.

Bake until golden and cooked through, about 15 minutes. Serve warm.

Pork Meatballs With Ginger and Fish Sauce

Total: 20 minutes

Servings: 4

Cost: $10.78 /serving

Author : Kay Chun

Ingredients

Instructions

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