Step by step

Method

4 steps

1. 1

   Mix 1 pound ground pork (or pork-beef mix) with 2 minced garlic cloves, 1 minced shallot, 1 tablespoon fish sauce, 1 teaspoon sugar, ½ teaspoon black pepper, 1 tablespoon cornstarch, and optional 1 teaspoon baking powder for bounce. Stir one direction 1–2 minutes until sticky and paste-like — that stickiness makes them springy.

2. 2

   With wet hands, roll into 1-inch balls (about 20–24). Chill 10 minutes so they hold shape. Heat 1–2 tablespoons oil in a skillet over medium-high; brown meatballs in batches 2–3 minutes, turning, until well browned outside.

3. 3

   Option A — simmer in sauce: add ½ cup water, 1 tablespoon fish sauce, 1 teaspoon sugar, and a few tomato wedges; cover and simmer 6–8 minutes until cooked through (160°F). Option B — finish in a 400°F oven 8–10 minutes after browning.

4. 4

   Serve with rice, nuoc cham, lettuce, and herbs, or tuck into bánh mì. Meatballs should be browned outside, juicy and springy inside — not dry dense hockey balls or pale boiled lumps.