no steaming

A popular Vietnamese pork meatballs simmered in a sweet and savory tomato sauce. Enjoy it in a Bánh Mì sandwich or simply with a baguette and a warm bowl of meatballs on the side for dipping.

Vietnamese Pork Meatballs in Tomato Sauce (Xiu Mai)

lb pork

shrimp

yellow or white onion (finely diced)

jicama

sea salt

black pepper

fish sauce

sugar

chicken bouillon powder

potato starch (see notes)

green onion (thinly sliced; white/green separated)

vegetable oil (see notes)

garlic (finely diced)

10-12 oz finely diced red tomatoes

water or stock

Make the meatballs

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.

Cook the tomatoes

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.

Cook the meatballs

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

Season to taste

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

Finish

Garnish with green part of green onions and serve.

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Vietnamese Pork Meatballs in Tomato...

Vietnamese Pork Meatballs in Tomato...

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