Vietnamese Meatballs

This recipe is originally from a Best of Bridge Cookbook.  The original recipe calls for ground chicken or turkey for the meat (which I have had and that is really good too), I used ground pork because that is what I had and they were very yummy with pork too (the chicken or turkey would be leaner though).  Don’t skip rolling them in sugar, this makes a delish caramelized crust.

 – 1 lb ground pork, chicken or turkey
 – 1/4 cup chopped fresh cilantro
 – 2 green onions, finely chopped
 – 1Tbsp grated lemon zest
 – 2 tsp cornstarch
 – 1 tsp minced gingerroot
 – 3 tbsp soy sauce
  -granulated sugar
Preheat your oven to 400F.  Line a baking sheet with parchment paper.  In a large bowl combine all ingredients and shape into meatballs (makes about 30).  Roll meatballs in sugar and bake for about 15-20 mins (turning once), until brown and glazed.  Serve with Sweet Asian Chili Sauce to dip.


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