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Vietnamese Meatball Salad

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Prep Time 15 minutes
Cook Time 15 minutes
Course Main, Salad
Cuisine Asian-Inspired, Vietnamese

Ingredients
  

  • 1 lb ground pork
  • 2 tablespoons soy sauce or tamari
  • 1 tablespoon sugar
  • 1/2 cup green onion, sliced thin
  • 2 cloves garlic, minced
  • 1 tablespoon ginger paste
  • 1/4 teaspoon white pepper
  • 1/4 teaspoon salt
  • Searing oil, for cooking
  • 1.5 cups English cucumber, thinly sliced
  • 4 cups green cabbage, shredded
  • 1/4 cup red onion, thinly sliced
  • 1/4 cup green onion, sliced
  • 1/2 cup fresh cilantro, chopped
  • 1/2 lime juiced
  • 2 tablespoons olive oil
  • 2 tablespoons white vinegar
  • 1 tablespoon chili sauce
  • 1 tablespoon soy sauce

Instructions
 

  • Mix ground pork, soy sauce, sugar, green onion, garlic, ginger paste, white pepper, and salt in a bowl. Portion into meatballs and chill on a tray for 1 hour or overnight.
  • Whisk lime juice, olive oil, white vinegar, chili sauce, and soy sauce to make the vinaigrette. Season with salt and pepper. Set aside.
  • Preheat oven to 350°F. Sear meatballs in a hot skillet on 3 sides for 1 minute each, then transfer to a baking sheet and bake for 5–8 minutes until fully cooked.
  • Toss cabbage, cucumber, red and green onion, and cilantro with the vinaigrette in a large bowl.
  • Arrange salad on a platter, add meatballs, garnish with cilantro and lime wedges. Serve immediately.

Notes

You can prep the meatballs the day before and refrigerate overnight for better flavor and easier day-of cooking.
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