Andy Justus is back from vacation just in time to experience a new dish LIVE on Studio4. These Vietnamese-style meatballs are flavorful, yet really light. I’ve paired them with a baby bok choy and mushroom side. Feel free to tweak this recipe as you see fit. Try it with beef, pork, lamb, or any combination of meats. *Note, I use Fish Sauce in the meatball itself which some may not like to do (it smells “fishy”). If this is you, substitute soy sauce for fish sauce instead…
Asian Chicken Meatballs
- 1 lb Chicken Thigh boneless/skinless
- 3 tbsp Fish Sauce
- 3 ea Shallot minced
- 3 ea Garlic Clove minced
- 2 tbsp Cilantro chopped
- 1 tbsp Mint chopped
- 1 tsp Cornstarch
- ½ tsp Kosher Salt
- ½ tsp Black Pepper
- ½ cup Sugar granulated
- 2-3 ea Baby Bok Choy
- ½ cup Baby Portobello Mushroom sliced
- 1 tbsp Soy Sauce
- 2 tbsp Mirin
- Thai Chili Sauce Optional
Preheat oven to 400F with rack toward the top of the oven.
Use food processor to pulse chicken, fish sauce, shallot, garlic, herbs, and S/P.
Line a baking sheet with parchment paper.
With slightly wet hands, roll chicken mixture into 1 ½ in. balls.
Roll each meatball in the granulated sugar to coat.
Place on lined baking sheet and bake for approx. 15 min.
While baking meatballs, pan sear halved baby bok choy.
Add mushrooms and continue sautee.
Add soy sauce and mirin to pan. Reduce by ½ and serve with finished meatballs.