Baked Vietnamese Pork and Mint Meatballs

By polloazul

Ingredients

• Baked Vietnamese Pork and Mint Meatballs
• 1 pound ground pork
• 1 large shallot, finely diced
• 1 clove garlic, finely diced
• 2-3 tablespoons chopped mint
• 2 tablespoons cornstarch
• 2 teaspoons agave nectar or sugar
• 1 tablespoon fish sauce
• 2 teaspoons soy sauce
• Vietnamese Meatballs Dipping Sauce
• 1/4 teaspoon crushed red pepper flakes
• 1 clove garlic, crushed
• 1 1/2 tablespoons agave nectar or sugar
• 2 tablespoons fish sauce
• 1/2 of a lime, juiced
• 2 tablespoons water

Preparation

Step 1

Preheat oven to 400° F. Lightly grease a sheet pan with oil and set aside.
In a bowl, mix all ingredients together thoroughly with your hands. Roll into about 30-40 meatballs and place on pan. Bake until golden brown, about 20-25 minutes or until cooked through and not pink in the middle. While cooking, prepare the dipping sauce. In a mortar and pestle, crush garlic and red pepper into a paste. Place paste in a small serving bowl and stir together with agave nectar, fish sauce, lime juice and water. Serve meatballs with the Vietnamese dipping sauce, steamed rice and vegetables.