Sticky Vietnamese meatballs
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 2 tablespoons fish sauce
  • 2 tablespoons coconut aminos
  • 2 tablespoons honey
  • Juice of 1 lime
  • 1⁄2 long red chilli, finely diced 1⁄2 cup water
  • 500 grams pork mince
  • 1 teaspoon fresh ginger
  • 2 cloves garlic, minced
  • 1 onion, finely diced
  • 1 large handful coriander, chopped 1⁄2 long red chilli, diced
  • 1⁄2 teaspoon salt
  • 1 tablespoon olive oil
  • Sliced cucumber
  • Shredded carrot
  • Mint Basil
  1. In a small bowl, mix all the ingredients for the sauce together and set aside.
  2. To make the meatballs, place the pork mince, ginger, garlic, onion, coriander, chilli and salt into a large bowl. With your hands or a fork, mix all the ingredients together. With a spoon, scoop out the mixture and roll it with your hands to form meatballs.
  3. Heat a large pan over medium heat and add the olive oil. Brown the meatballs in small batches, removing them from the pan once they are browned. When all the meatballs are browned, add all of them back to the pan and pour the sauce over the meatballs. Every few minutes, move the meatballs around the pan so that they are all coated with the sauce. Allow the meatballs to simmer for 10 to 15 minutes or until the liquid has reduced right down.
  4. Serve in the middle of the table with a huge plate overflowing with lettuce cups, sliced cucumber, shredded carrot, mint and basil.
Recipe by Real Food Pledge at