Hello Foodie Friends!
These little meatballs have been inspired from my homeland - Vietnam! Known as nem nuong and traditionally made with pork, they go great with lettuce wraps, over rice, in a baguette, or straight up from the skewer as an appetizer - you just can't go wrong! I hope you enjoy these little delights! So yummy and so easy!
Ingredients:
- 1 - 1.25 pound(s) of ground pork, beef, chicken, or turkey (I used ground beef that was 85/15)
- 2 packets sucralose (Splenda) or you can use 1 tablespoon of sugar
- 1 tablespoon fish sauce (a staple in Vietnam - it sounds kinda intimidating, but this gives it the dish some depth!)
- 1 tablespoon low-sodium soy sauce
- 1/8 teaspoon pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon garlic salt
- 2 garlic cloves
- 1/2 teaspoon chili paste (I always have a jar of Sambal Oelek in the fridge!)
- 2 tablespooons red wine (cooking wine is great!)
- 1 teaspoon white vinegar
- 1 tablespoon flour
- 1 egg
Instructions:
- preheat oven to 425 degrees
- combine all ingredients except the ground meat and mix with a fork until well blended
- fold the ground meat into the mixture
- roll the mixture into 1 inch balls
- place onto a baking sheet or baking dish
- bake for 25 minutes - making sure to flip them over at the halfway mark
This recipe yielded me 40 meatballs. If serving two skewers (with four meatballs on each skewer), it comes out to 5 PointsPlus if you follow the new Weight Watchers Program!
Go ahead and serve these as is, or for a presentation flair, put these cooked meatballs onto skewers (as pictured!) Traditionally, these meatballs are grilled, but being in New England, the weather isn't always permitting for such activities. This simple modification in preparation makes these Vietnamese meatballs accessible to anyone all year long! Enjoy!
Love,
Marikym
