Vietnamese Pork Meatballs in Tomato Sauce (Xiu Mai)

Name: Vietnamese Pork Meatballs in Tomato Sauce (Xiu Mai)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1 lb fatty ground pork; 1/2 lb shrimp (peeled, deveined, and minced); Half cup yellow or white onion (finely diced); Half cup finely diced jicama; 1/2 teaspoon sea salt; 1/2 teaspoon ground black pepper; 2 teaspoons fish sauce; 1 teaspoon granulated sugar; 2 teaspoons chicken or mushroom bouillon powder; 2 tablespoons potato starch (see notes); 1 green onion (thinly sliced; white/green separated); 2 tablespoons vegetable oil (see notes); 3 garlic cloves (finely diced); Half cup yellow or white onion (finely diced); 10-12 oz finely diced red tomatoes; 2 cups water or stock; 1 tablespoon granulated sugar; 1/2 teaspoon sea salt; 2 tablespoons fish sauce; 1/4 teaspoon ground black pepper

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Prep Time: 15 minutes

Cook Time: 15 minutes

Total: 30 minutes

Servings: 5

Author : Vicky Pham

no steaming xiu mai

Vietnamese Pork Meatballs in Tomato Sauce (Xiu Mai)

Instructions

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Step 1

In a large bowl, combine all of the meatball ingredients and only the whites of green onions. Mix until well combined. Shape the mixture into small balls, about 1 1/2 inches in diameter. Set aside.

Step 2

Heat the vegetable oil in a large skillet over medium heat. Add the garlic and onions. Cook until fragrant (about 2-3 minute). Add the tomatoes and cook for about 3 minutes, or until they start to break down. Add water or stock and bring the mixture to a low simmer.

Step 3

Add meatballs, cover and simmer on medium low heat for about 10 minutes.

Step 4

Add sugar, salt, fish sauce, and ground pepper. If you want the sauce to be thicker, see notes below.

Step 5

Garnish with green part of green onions and serve.

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