Vietnamese Pork Meatballs

I’ve seen versions of these Asian meatballs floating around the Pinterest boards, and with my love for all things Vietnamese, I knew I had to try to whip up my own version!  These turned out so perfectly crispy and browned on the outside while staying nice and tender – wow.  The coleslaw worked perfectly served under the meatballs in the little lettuce cups, but it would also just be a great side dish for any Asian meal.

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For the Coleslaw:

-1/2 of a 16oz. bag of pre-made coleslaw (the kind with green cabbage and carrots)

-1-2 Tbsp mint, chopped

-1-2 Tbsp cilantro, chopped

-2 green onions, sliced thin

-5-6 radishes, cut in half then sliced thin

-1/4 c. rice vinegar

-3 tsp mayonnaise

-2-3 tsp chili garlic sauce (found on the Asian aisle of the grocery store)

-1/2 tsp salt

For the Meatballs:

-1 lb. ground pork (the less fat the better)

-2 green onions, finely chopped

-1 inch ginger, grated

-4 garlic cloves, grated

-2 tsp fish sauce

-1 tsp sriracha

-1/2 tsp salt

-juice of 1 lime

-1 Tbsp chili garlic sauce to coat cooked meatballs

For Serving:

-lettuce leaves


-extra mint or cilantro

For the coleslaw, combine the coleslaw mix, mint, cilantro, green onions, and radishes in a bowl.  In a small container, combine the rice vinegar, mayonnaise, chili garlic sauce, and salt and whisk until it’s well combined.  Then pour the dressing over the slaw and refrigerate until you’re ready to serve.

For the meatballs, combine all of the ingredients except for the chili garlic sauce and mix with your hands until it’s combined.  Make sure you don’t over mix though or your meatballs will be tough.  Then roll the mixture into walnut sized balls and bake at 400° for about 15 minutes.

Once they are done cooking toss them lightly with the reserved chili garlic sauce and serve in lettuce cups with the coleslaw or over rice.  I like to garnish mine with a little extra mint or cilantro.

I knew I was going to love this meal, but I had no idea William and I would both be going back for seconds AND fighting over leftovers the next day! This will definitely be a recipe I’ll be making over and over again. Hope y’all enjoy it as much as we do!

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Tuesday’s Table – Turkey Stuffed Bell Peppers, An Easy Dinner to Take to New Parents

I made this dish recently to deliver to friend’s that had a new baby. It was the perfect thing to take because it’s easy to make and double so you can have it for dinner as well.

I put the stuffed peppers in a throw away aluminum pan, with salad fixings, tortilla chips, garnishes and fresh watermelon in zip lock bags. I threw in a couple of paper plates and napkins to help make clean up easier for parents. Then added a book and a little teething toy for the baby to the tray of items I was taking over. (Recently I have started stock piling children’s books any time I see the classics for a good price. It has been extremely helpful to have these on hand!)

Turkey Stuffed Bell Peppers

2-4 Red, Yellow or Orange Bell Peppers (these can feed more people depending on the way you cut them before you stuff)

Mahatma Yellow Rice (one small package, cooked according to directions)

1 pound of lean ground turkey

1 cup of either chicken or vegetable stock

1 sweet onion, chopped

1-2 cloves of garlic, minced

1-2 Fresh Tomatoes, chopped (or a can of diced tomatoes, drained)

1/2 tsp. cumin


Grated Cheddar or Mexican Blend Cheese


Green Onions


Cook rice according to package.

Begin to saute chopped onion, after 3-5 minutes add ground turkey. Let these two brown and cook for 4-5 minutes then add cumin, garlic and tomatoes for the last 2-3 minutes.

While items are still cooking in your skillet wash and prepare the peppers. Slice, remove seeds. Cut tops off of the peppers for larger servings or to stretch your peppers and cut the calories cut each pepper in half from top to bottom, leaving you with two wide, shallow halves.

Once turkey is browned combine the turkey, onion, garlic, tomato mixture to the yellow rice and 1/2 c. of stock.

Place peppers in baking dish, add filling to each pepper, pour any remaining stock or water to the bottom of the baking dish. You need to have about 1 inch of liquid at the bottom of your dish. Cover tightly with aluminum foil, so the steam will soften and cook the peppers.

Bake at 400 for 35 minutes. Remove from oven. Top with cheese immediately so it will melt then add cilantro and green onions to garnish.

Serve with a simple green salad. Use any lettuce, add fresh cilantro, one tortilla chip per serving (my favorite crouton substitute!) and your favorite vinaigrette.