xiu mai

This recipe for Vietnamese Meatballs (Xiu Mai) is a pure comfort-food dish. The tender pork meatballs are flavorful and have delicious crunch from the jicama. Cooked in a homemade tomato sauce, these hearty meatballs are absolutely mouth-watering. Super-versatile, the meatballs can be enjoyed for breakfast, as a small meal or appetizer. Serve the Vietnamese Meatballs with lots of crusty bread for dipping in the zesty sauce. Enjoy!

Vietnamese Meatballs (Xiu Mai)

oz jicama (finely diced)

green onions

lb pork

garlic

Tbsp fish sauce

Tbsp corn starch

tsp black pepper

lbs tomatoes

Tbsp vegetable oil

tomato paste

Tbsp sugar

water

tsp corn starch

Remove the jicama skin using a vegetable peeler. Finely dice the jicama.

Cut off the white (root) portion of the green onions and finely chop. Chop the green onion stems. Transfer the green onion stems into a small bowl and set aside for later.

In a medium bowl, add the ground pork, jicama, green onion (white) root, garlic, fish sauce, corn starch and ground black pepper. Mix together by hand combining all of the ingredients well. Combine just until everything sticks together.&nbsp;Avoid over-working the meat mixture as this will make the meatballs tough.

Using a tablespoon, scoop out some of the meat mixture and transfer to a large plate. Continue making small mounds until all the meat mixture is used. Wet your palms with water to prevent sticking. Gently roll each of the mounds into a ball.

Making the Meatballs

Chop the tomatoes.

Heat a large skillet over Medium High heat and when hot add vegetable oil. Add the minced garlic and tomato paste. Stir fry for 15-20 seconds. Add the chopped tomatoes and combine together. Add the sugar, fish sauce and water. Stir together combining the ingredients. Bring the liquid to a boil. Reduce the heat to Medium Low, cover the pan and cook for 5 minutes.

Making the Sauce

Make room in the center of the skillet by pushing the tomatoes to the side. Gently transfer the meatballs into the sauce. Cover and cook on Medium Low heat for 5 minutes. After this time, rotate the meatballs and cook for another 5 minutes.

To make the thickener, mix the corn starch and water until smooth. Add to the sauce. Combine gently and continue cooking for another 2-3 minutes. Top with ground black pepper.

To serve, transfer a few meatballs into a small bowl along with a generous amount of tomato sauce. Top with the chopped green onion stems. Enjoy these scrumptious Vietnamese Meatballs with crusty bread.

Cooking the Meatballs

https://www.youtube.com/watch?v=g0J7R4rKFDc

Sharing an easy recipe for Vietnamese Meatballs (Xiu Mai), tender pork meatballs cooked in a zesty tomato sauce. These meatballs are flavorful and delicious. Serve with crusty bread for a tasty meal or as an appetizer at your next party. Enjoy!

Written recipe: http://runawayrice.com/appetizers/vietnamese-meatballs/

Tools used in this video:

EcoSmart PolyFlax Cutting Board http://amzn.to/2xRFcjP

OXO Good Grips Swivel Peeler http://amzn.to/2Afet2u

Prepworks by Progressive Magnetic Measuring Spoons http://amzn.to/2j0nUig

Libbey Set of 4 Clear Glass Dinner Plates http://amzn.to/2ipB2t0

Anolon Advanced Hard Anodized Nonstick 14-Inch Mega Skillet http://amzn.to/2zevCeq

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Ingredients:

Meatballs:
4 oz or 1 cup jicama, finely diced
3 green onions
1 lb ground pork
1/2 tsp garlic, minced
1 Tbsp fish sauce
1 Tbsp corn starch
1/2 tsp ground black pepper

Sauce:
2 lbs or 4 medium tomatoes
1/2 Tbsp vegetable oil
1/2 Tbsp garlic, minced
1 1/2 Tbsp tomato paste
1 Tbsp sugar
1 Tbsp fish sauce
1 1/2 cups water
1/4 tsp ground black pepper

Thickener:
2 tsp corn starch
2 tsp water

Yields: 6 servings, approximately 28 meatballs

Nguyên liệu:

Thịt viên:
110 g củ sắn sắt nhỏ 
3 tép hành lá
450 g thịt heo xay
1/2 m. cà phê tỏi băm
1 m. canh nước mắm
1 m. canh bột nắp
½ m. cà phê tiêu xay
 
Nước sốt:
900 g cà chua, 4 trái vừa
½ m. canh dầu ăn
½ m. canh tỏi bằm
1 ½ m canh tương cà chua
1 m. canh đường
1 m. canh nước mắm
360 ml nước
¼ m. cà phê tiêu xay
 
Làm sệt nước sốt:
2 m. cà phê bột năng
2 m. cà phê nước
 
Được: 6 phần ăn, 28 viên xíu mại


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Music
Montauk Point Kevin MacLeod (incompetech.com) 
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/

There is nothing more comforting than this xiu mai (Vietnamese meatballs) recipe. These juicy pork and jicama meatballs lay in a delicious pool of hearty umami-flavored tomato sauce.

Xiu Mai (Vietnamese Meatballs)

lbs pork

(140 g) yellow onion (diced)

(140 g) jicama (finely diced)

salt

chicken bouillon powder

sugar

black pepper

fish sauce

tomatoes (diced (optional))

green onion (minced)

cilantro

French Bread, rice or rice Noodles

Season the meat. In a large mixing bowl, add the ground pork, diced onions, and finely diced jicama. Add the salt, chicken powder, sugar, and black pepper and mix with your hands until thoroughly combined.

Shape the meatballs. Using spray oil, lightly grease two large heatproof plates with a lip that can fit in the basket of your steamer and hold the meat juices. Using your hands tightly shape the meat into 1 to 2-inch meatballs and place them on the greased tray.

Steam the meatballs. Boil water in a steamer. Place the meat in the steamer and steam on high heat for 10 minutes. You may need to steam the meatballs in batches. Remember to reserve the meat juice.

Cook the tomato sauce. In a large skillet, add 2 tbsp of vegetable oil and the minced garlic. Sauté on medium-high until the garlic is fragrant and golden brown. Then turn the heat to low and mix in the 6 oz can of tomato paste and sauté for together for 30 seconds. Next add the sugar, fish sauce, and sauté for another for 30 seconds. (If you are using freshly chopped tomatoes, add them here.) Lastly, add 4 cups of water and mix until combined.

Cook the meatballs in the sauce. On high heat, add all the meatballs with the meat juice. Cook for 20-30 minutes on high heat uncovered until the sauce reduces by 2/3s and thickens.

Serve. Top with chopped scallions and cilantro and enjoy either with a baguette, in a banh mi, with rice, or with noodles!

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)

shrimp

yellow or white onion (finely diced)

jicama

sea salt

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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