Vietnamese Meatballs

Vietnamese Meatballs
The recipe Vietnamese Meatballs is ready in approximately 55 minutes and is definitely an amazing gluten free and dairy free option for lovers of Vietnamese food. This recipe makes 6 servings with 206 calories, 21g of protein, and 12g of fat each. This recipe covers 10% of your daily requirements of vitamins and minerals. If you have salt and pepper, garlic, ground chicken, and a few other ingredients on hand, you can make it. To use up the white sugar you could follow this main course with the Whole Wheat Refined Sugar Free Sugar Cookies as a dessert. It works well as a main course.


Preheat the oven's broiler.
Equipment you will use
In a large bowl, mix together the ground chicken, garlic, egg white, rice wine, soy sauce, Worcestershire sauce, fish sauce, sugar, salt, pepper, cornstarch and sesame oil.
Ingredients you will need
Worcestershire SauceWorcestershire Sauce
Ground ChickenGround Chicken
Corn StarchCorn Starch
Fish SauceFish Sauce
Sesame OilSesame Oil
Egg WhitesEgg Whites
Rice WineRice Wine
Soy SauceSoy Sauce
Equipment you will use
Form the mixture into small balls, and thread onto skewers 3 or 4 at a time.
Equipment you will use
Place on a baking sheet or broiling rack.
Equipment you will use
Baking SheetBaking Sheet
Broil for 15 to 20 minutes, turning occasionally, until cooked through.

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Chenin Blanc, Gewurztraminer, and Riesling are great choices for Asian. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. The David & Nadia Chenin Blanc with a 4.2 out of 5 star rating seems like a good match. It costs about 36 dollars per bottle.
David & Nadia Chenin Blanc
David & Nadia Chenin Blanc
Chenin Blanc from the Swartland focuses yet again on various Old Vine Vineyards, ranging plantings from 1962 till 1982 and based on granite from the Paardeberg, blended with schale/schist from the east, clay from the north and iron from the western parts of the Swartland. Dry-land farmed bush vines stood the test of time and it showcases the ultimate reason why Chenin Blanc is their main focus in the Swartland. Whole bunch pressed and naturally fermented, matured for 11 months in old neutral French oak barrels.
Ready In55 m.
Health Score4