Da Lat Spiced Meatballs
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Posted on June 16 2020
These Vietnamese-inspired pork meatballs bring the classic flavors of bún chả to your table with a fragrant mix of fish sauce, garlic, and Da Lat Spice. The blend’s deep coffee, cocoa, and peppery warmth enhances the mild pork, creating juicy, flavorful bites perfect for grilling or pan-frying. Serve over rice noodles with crisp vegetables and homemade nuoc cham sauce for an authentic meal, or enjoy them as a crowd-pleasing appetizer. Easy, aromatic, and packed with bold Vietnamese flavors!
Da Lat Spiced Meatballs
Rated 5.0 stars by 1 users
Category
Main Course
Servings
Makes 18-20, Serves 4
Prep Time
40 minutes
Cook Time
10 minutes
Calories
300
Author:
Curio Kitchen
This recipe is inspired by the traditional Vietnamese dish Bun Cha: pork meatballs sitting atop a salad of julienned vegetables and rice vermicelli noodles, served with lots of fresh cilantro and Thai basil and a drizzle of nuoc cham sauce. Here, our Da Lat Spice adds complex Vietnamese flavors to the mild pork meatballs.
The meatballs can be pan fried or grilled over coals. They’re great for picnics or served as a party appetizer!
Ingredients
- 1 pound ground pork
- 1 tablespoon fish sauce
- 1 tablespoon sugar
-
1¼ teaspoon sea salt
-
¼ teaspoon ground white or black pepper
- 1 tablespoon honey
-
1 tablespoon (heaping) Da Lat Spice, more to taste
- 2 tablespoons minced cilantro, stems included
- 3 cloves garlic, finely chopped
- 2 teaspoons vegetable oil
Directions
- Combine all the ingredients, except the vegetable oil, in a large mixing bowl. Put the bowl into the fridge to let the mixture firm up and the flavors meld, at least 30 minutes and up to 1 hour.
- Form the mixture into balls (about 1½ inches in diameter) and flatten each one slightly. Set a skillet over medium heat and add 1 teaspoon of the vegetable oil. When the oil shimmers, add half of the meatballs. Cook for 2-3 minutes, then flip the meatballs over, cover the skillet, and cook until the center is done and the outside is lightly caramelized, another 2-3 minutes. Wipe out the skillet and repeat the cooking process with the remaining half of the meatballs.
- For cooking on a grill, make the balls slightly larger. Brush the grate with oil, cook the meatballs for 2-3 minutes on each side.
To make nouc cham sauce
Whisk 2 tablespoons sugar and 2 tablespoons fish sauce with 1 minced garlic clove, 1 minced fresh red chile, the juice of 1 lemon, and a ¼ cup water (or more, to taste).
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