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.

Ingredients

• 2 tablespoons peeled and minced ginger
• 1 tablespoon minced garlic (from about 3 large cloves)
• 1 tablespoon fish sauce
• 1 teaspoon freshly ground black pepper
• 0.5 teaspoon kosher salt
• 0.5 cup finely crushed Ritz crackers (12 crackers)
• 1 pound ground pork

Steps

1. Heat oven to 425 degrees. In a large bowl, combine all the ingredients and use your hands to gently mix.
2. Shape the meat into 12 golf-ball-size rounds (about 2 inches in diameter) and arrange on a greased rimmed baking sheet.
3. Bake until golden and cooked through, about 15 minutes. Serve warm.