Pork Meatballs With Ginger and Fish Sauce

Pork Meatballs With Ginger and Fish Sauce

These nuoc cham-inspired meatballs are perfect to fill lettuce cups topped with fresh basil or cilantro. (Add steamed rice for a more substantial meal.) The Ritz crackers here make for a juicier meatball, but feel free to substitute plain dry bread crumbs. To make the Ritz crumbs, place the crackers in a resealable plastic bag and lightly crush them with the back of a wooden spoon or measuring cup. For an easy dipping sauce, spike 1/4 cup mayonnaise with 2 teaspoons toasted sesame oil or soy sauce. And save any leftover meatballs: They're great simmered in chicken broth the next day. The ginger and garlic in them release their aromatics into the broth for a deeply flavorful soup base.
  • Total:
  • Serves: 4 persons



  1. Step 1

    Heat oven to 425 degrees. In a large bowl, combine all the ingredients and use your hands to gently mix.
  2. Step 2

    Shape the meat into 12 golf-ball-size rounds (about 2 inches in diameter) and arrange on a greased rimmed baking sheet.
  3. Step 3

    Bake until golden and cooked through, about 15 minutes. Serve warm.