Vietnamese Chicken Meatballs

I have had a serious craving for bun - if you eat Vietnamese food, you know what I'm talking about. A bowl with crisp, shredded romaine lettuce, cold rice noodles, lots of chopped dry roasted peanuts, fresh mint and cilantro, shredded carrots, cucumbers and some sort of sticky, sweet bbq meat that you pour nuoc chom over and then scarf it all down like a maniac because it's so refreshingly delicious that you can't stand it??

Vietnamese Chicken Meatballs

Ingredients
  • 1 lb ground chicken
  • 3 tbls fish sauce
  • 1/2 small onion, minced
  • 2 cloves garlic, finely chopped
  • 1 stalk lemongrass, tender white inside part only, minced
  • 3-4 tbls chopped cilantro
  • 1 tbls chopped mint
  • 1 1/2 tsp cornstarch
  • 1/2 tsp kosher salt
  • few grinds of fresh black pepper
  • granulated sugar for rolling the meatballs, about 1/4 cup
Instructions
  • mix the chicken with rest of the ingredients except for the sugar in a large bowl. Mix together thoroughly but gently because if you overwork the meat, your meatballs will be tough.
  • Using slightly damp hands, roll the mixture into golf ball sized meatballs, put on a plate and let them sit in the fridge for half an hour or so - I found the mixture a bit wet but it set up perfectly after a rest in the fridge.
  • Preheat the oven to 400F
  • Take the meatballs out of the fridge and line a baking sheet with parchment paper. Roll each meatball lightly in the sugar and place on the parchment.
  • Bake the meatballs in the centre of the oven for 15 minutes, giving the pan a shake a few times to make sure you get even browning.