Meatballs are perfect party fare. Just spear them with a fancy toothpick and you have protein-packed finger food. And one thing I love about meatballs is how versatile they can be, just by altering some of the flavorings you put in them. Whether you go for oregano-and-fennel seed fragranced Italian meatballs, spicy chipotle albóndigas, or these garlicky Sriracha-spiked pork meatballs with loads of herbs, you (and your guests) are sure to be happy, and well fed.
I’m particularly fond of these little gems, because they are slightly unexpected. They are also beautifully balances with flavors of sweet, salty, tangy, spicy, and umami.
Set them out with the tangy dipping sauce or if you want to get really fancy, turn them into meatball bánh mì sliders! Just stuff these flavorful meatballs into hunks of baguette and top with pickled carrots, cucumbers, sliced jalapeños. If you are feeling extra naughty, add some thin slices of pork pate.
You can make bigger meatballs too if you like, or double this recipe to feed a crowd.
Vietnamese Pork Meatballs with Sweet-Tangy Garlic Dipping Sauce
Makes 16 meatballs