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.
- Serves: 4 persons
- 2tablespoons peeled and minced ginger
- 1tablespoon minced garlic (from about 3 large cloves)
- 1tablespoon fish sauce
- 1teaspoon freshly ground black pepper
- ½teaspoon kosher salt
- ½cup finely crushed Ritz crackers (12 crackers)
- 1pound ground pork
Step 1Heat oven to 425 degrees. In a large bowl, combine all the ingredients and use your hands to gently mix.
Step 2Shape the meat into 12 golf-ball-size rounds (about 2 inches in diameter) and arrange on a greased rimmed baking sheet.
Step 3Bake until golden and cooked through, about 15 minutes. Serve warm.