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Ingredients
- 2 Tbsp. fish sauce
- 1 Tbsp. vegetable oil
- 2 tsp sugar
- 1 sm shallot peeled, chopped
- 1 sm garlic clove peeled, chopped Freshly-grnd black pepper to taste
- 1 lb pork butt thinly sliced (or possibly coarsely grnd pork)
- 2 Tbsp. potato starch Bamboo skewers soaked for 20 minute and liquid removed
Directions
- Whisk together fish sauce, oil, and sugar till the sugar is completely dissolved. Stir in shallot and garlic, and season with pepper. Add in pork and lb. the meat into the marinade till proportionately coated. Marinate, refrigerated, for 1 hour.
- Place pork between the palms of your hands and squeeze out excess liquid. Put liquid removed meat in a container and place in freezer for 1 hour.
- Put partially frzn pork in a food processor and pulse to loosen the meat, about 2 min. Add in potato starch and continue pulsing till mix has hard paste-like consistency, about 5 min. Form into meatballs.
- Slide 3 to 5 meatballs onto each skewer. Grill over a barbecue or possibly on a well oiled grill pan over medium-high heat till the meatballs are cooked through, rolling them around in the pan, about 6 min.
- This recipe yields 20 meatballs.
- Yield: 20 meatballs
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 369g | |
| Calories 576 | |
| Calories from Fat 279 | 48% |
| Total Fat 31.23g | 39% |
| Saturated Fat 7.18g | 29% |
| Trans Fat 0.47g | |
| Cholesterol 185mg | 62% |
| Sodium 2980mg | 124% |
| Potassium 1160mg | 33% |
| Total Carbs 10.57g | 3% |
| Dietary Fiber 0.1g | 0% |
| Sugars 9.73g | 6% |
| Protein 59.76g | 96% |
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