Savory Vietnamese Beef Meatballs with a Sweet and Spicy Hoisin Dipping Sauce

So one of the things about meatballs...they need a bit of fat in them to keep them moist.  Lesson learned.  However, these weren't bad. Just a tad dry. They were very spicy due to the serrano peppers.  I think it was a first...I did not add any type of hot chile garlic sauce to an Asian-inspired dish.

Both D and I were hungry so we made this 3 servings.  We had with rice.

Savory Vietnamese Beef Meatballs with a Sweet and Spicy Hoisin Dipping Sauce

Photo by ALB

Prep Time: 10 minutes
Cook Time: 10 minutes
Servings: 4 people

INGREDIENTS
For the meatballs:
1 pound lean ground beef (used 93-7...next time use 90-10)
1 cup red onion finely chopped
1/3 cup cilantro roughly chopped
4 cloves garlic finely chopped
1 tablespoon ginger peeled and finely chopped
1 1/2 tablespoon fish sauce
1/2 tablespoon honey
1 Thai chili finely chopped (optional)
2 tablespoons canola or vegetable oil

For the dipping sauce:
1/4 cup hoisin sauce
1 tablespoon fish sauce
2 tablespoons soy sauce
2 tablespoons water
1 Thai chili finely chopped (optional)

INSTRUCTIONS
Put all the ingredients for the meatballs in a food processor and blend until everything is mixed and minced. Transfer to a bowl.

Put a little oil in your hands, just enough to lightly coat fingers and palms and use a tablespoon to scoop up the beef mixture so the meatballs are the same size. Repeat process until all the beef mixture is used.

In a deep pan over medium high heat, add oil and the meatballs. Cover and cook for 5 minutes. Turn the meatballs over, cover and cook for another 5 or until meatballs are golden brown.

Mix all the ingredients for the dipping sauce in a bowl and serve together with beef meatballs. Pour over or use as a dipping sauce.

Serve with rice, tomatoes and a few cilantro leaves.

8 Smart Points (my additions/subtractions at 3 servings)