If you’re not set up for grilling or the weather doesn’t permit, a cast-iron grill pan will also do the trick for making these spicy, gingery, umami-packed meatballs. You may need to work in batches depending on the size of your skillet.
Recipe information
Yield
Makes 20
Ingredients
Special Equipment
Preparation
Step 1
If you’re using wooden skewers, soak in water 30 minutes.
Step 2
Finely grate ginger and 4 garlic cloves into a medium bowl. Add pork, salt, ½ cup cilantro, ¼ cup chili paste, 2 Tbsp. fish sauce, and 2 tsp. sugar and mix well with your hands to combine.
Step 3
Form pork mixture into 20 oblong (football-ish) balls. Transfer to a rimmed baking sheet or large plate and chill at least 15 minutes and up to 8 hours.
Step 4
Meanwhile, whisk lime juice and remaining 1 Tbsp. cilantro, 2 tsp. chili paste, 2 Tbsp. fish sauce, 2 tsp. sugar, and 2 Tbsp. water in a small bowl until combined. Finely grate remaining garlic clove into nuoc cham and stir to combine.
Step 5
Prepare a grill for medium heat. Lightly oil grate. Thread 2 balls lengthwise onto 2 skewers, repeating to make 10 skewers with 2 meatballs on each. (Using 2 skewers stabilizes the meatballs so that they won’t spin around when you turn them on the grill.)
Step 6
Drizzle meatballs with 2 Tbsp. oil. Grill meatballs, turning occasionally, until well charred and just cooked through, 7–9 minutes. Let cool slightly. Remove from skewers and transfer to a platter. Serve nuoc cham alongside.
Recipe notes
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