Vietnamese Chicken Meatballs

These can be made ahead of time and then finished off by reheating and browning in a frying pan.
    Meatballs
  • 1 lb lean chicken breast, ground
  • 3 Tbs Asian fish sauce
  • 3 small shallots, chopped
  • 3 cloves garlic, grated
  • 1 stalk lemon grass, tender white inner bulb only, finely minced
  • 1 tsp sesame oil
  • 3 Tbs. chopped cilantro
  • 2 tsp chopped mint
  • 1 1/2 tsp cornstarch
  • 1/2 tsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • granulated sugar for rolling
  • red and green lettuce
    Asian Sweet and Sour Sauce
  • 6 Tbs rice vinegar
  • 1/4 cup Asian fish sauce
  • 2 Tbs light brown sugar
  • 3 cloves garlic, grated
  • 1/4 tsp crushed red pepper flakes
  • 2 Tbs shredded carrot
    Garnishes
  • 1/2 cup fresh cilantro leaves
  • 1/2 cup fresh mint leaves
  • 1/2 cup sliced cucumber
  • 1/2 cup thinly sliced red onion

To make the meatballs, mix all meatball ingredients except sugar and lettuce with slightly moistened hands and form into 1 1/2 inch meatballs. If possible, regrigerate for several hours.

To make the sauce, combine all ingredients and stir until sugar dissolves. Chill for at least 1 hour.

When ready to cook, preheat oven to 400 degrees. Roll meatballs in sugar and place on a baking sheet lined with parchment paper. Bake in the upper third of the overn for about 15 minutes, turning every 5 minutes for color consistence.

Serve meatballs on lettuce leaves garnished as desired.  Serve Asian Sweet and Sour Sauce on the side.