Vietnamese Meatballs
After going out for a lunch at Bun! (Antwerp) I got inspired to do more oriental recipes! These Vietnamese Meatballs are a starter but I promise more will appear later on! It's a rather new kitchen to me so I'm happy to experiment with some new awesome flavors! Expect fresh flavorful food with a smokey twist! The delicious stir fried noodle salad I used as a side will follow soon!
Servings 4
Ingrediënten
- 700 gr minced meat
- 3 tbsp thai fish sauce
- 1.5 stalks lemongrass
- 30 gr caster sugar
- 2 spring onions
- 1 tbsp finely chopped fresh mint
- 2 tbsp finely chopped fresh coriander
- 1 tsp corn flour
- pepper at taste
- 1 chunk apple wood
Instructies
Preparing the Vietnamese Meatballs
- Start by making some minced meat by following these instructions! Don't use the spices mentioned over there! We'll add them here.
- While you are mincing the meat. Add 3 tbsp. vietnamese fish sauce to a saucepan together with 30 gr. caster sugar and 1.5 stalks finely chopped lemongrass! Boil untill all fragrants release and the caster sugar has dissolved. Set aside to cool down.
- Cut the rest of the herbs and spring onions thinly and add them to the minced meat with 1 tsp. corn flour and pepper at taste.
- Add the cooled sauce to the minced meat.
- Form meatballs from about 125 - 150 gr. and put aside for 2 hrs. This will make the balls firmer and easier to handle on the grill.
Smoking the meatballs
- Start a fire for indirect cooking at medium heat 150°C/300°F.
- Toss a chunk of apple wood in the fire and wait until the smoke turns blue.
- Smoke your meatballs until they reach an internal temperature of 72°C/160°F.
- Raise the temperature of your BBQ for direct cooking at about 200-250°C / 400-480°F.
- Finish your Vietnamese Meatballs by grilling them on high heat untill they are nicely browned on the outside! About 2-3 minutes aside. Don't let them in too long or they will dry out!