Wednesday, February 25, 2015

Vietnamese Chicken Meatball Rice Bowls

I like to mix things up a bit when I am packing lunches.  Sandwiches can be so boring day after day.  This is a tasty healthy lunch to pack as an alternative. 

  • 2 lb. ground chicken
  • 1 large egg 
  • 4 tsp. fish sauce
  • 1 tsp. lemongrass
  • 3/4 cup bread crumbs
  • 2 cloves of garlic minced
  • 2 inches fresh ginger, grated
  • ½ tsp soy sauce
  • 1/2 red onion diced
  • 1/2 tsp. freshly cracked black pepper 
  • 1/4 cup diced fresh cilantro
  • 3 tsp. corn starch
 Place 2 pounds of ground chicken in a bowl.  Add the 4 tsp. of fish sauce.

 Add the diced onion.

 Add the garlic.

 Add the remaining ingredients.

 Mix thoroughly but do not over mix or the meatballs will be tough.  I use a large fork to toss it all together.

 Preheat the oven to 400 degrees.  Using a small ice cream scoop, form the meat into balls and place them on a foil covered baking sheet sprayed with cooking spray. Bake for about 25 minutes.

Meanwhile, make the sauce. 
  • ½ cup soy sauce
  • ½ cup brown sugar
  • ½ cup water
  • 2 Tbsp toasted sesame oil
  • 1 Tbsp rice vinegar
  • 2 inches fresh ginger
  • 2 Tbsp corn starch
  • 1 Tbsp sesame seeds 
  • Put the first 6 ingredients into a heavy pot and simmer until the sugar dissolves.
Mix the cornstarch with some water to make a thin paste and stir it in.

Cook a minute or two until it thickens.

Here are the meatballs right out of the oven.

Toss them in the sauce.

I packed them with cilantro rice and Vietnamese pickled vegetables.  And always a couple wedges of lime.