Spicy Meatball Banh Mi Recipe - The Woks of Life (2024)

FAQs

What is Vietnamese meatball made of? ›

The Vietnamese (squished) meatballs are just made with pork, garlic, sugar, fish sauce*, salt, pepper and scallions/green onions. Fish sauce is the key seasoning here, and the touch of sugar that makes the surface beautifully caramelised.

Cooking store bought meatballs on the stovetop is quick and easy. Heat a skillet over medium heat, add a little oil, then carefully place the meatballs in the skillet. Cook them until they are browned on all sides and heated through, frequently tossing or turning them to ensure even cooking.

In a large bowl, combine the pork, cornstarch, ginger,garlic, brown sugar, soy sauce, five-spice powder, and pepper, and mix well. In a wok or skillet over medium heat, heat the peanut oil. Using a wok spatula, spread the oil to coat enough of the wok surface to fry about 10 meatballs at a time.

All you need is some ground beef, plus milk, eggs, breadcrumbs, and a few seasonings. The secret to these sweet and sour meatballs is the deliciously sticky sauce. (and the sauce ingredients are super simple to grab!) Not only is it soaked into every bite, but it creates a glossy coating that lets these beauties shine!

If the meatballs are packed together too tightly, they will cook up rubbery, chewy, and tough. If the meatballs are different sizes, they will cook unevenly. The smaller meatballs may end up dry and overcooked, while the larger ones may end up undercooked.

Chill your meatballs: refrigerating your meatballs an hour before cooking helps them hold their shape throughout the cooking process. They can chill in the fridge for up to 24 hours before cooking, making meatballs a great make-ahead dish, too.

"Mama Mia, that's a spicy meatball!” became a national catchphrase in 1969 from television commercial for Alka-Seltzer. The actor Jack Somack played an Italian husband who was eating his wife's meatballs in a mock commercial for “Magdalini's Meatballs.” Flubs occurred, there was take after take, and…

Korean meatballs are typically made with ground beef, crumbs, eggs, and Asian flavors like gochujang, garlic, scallions, ginger, and soy sauce.

What are Spanish meatballs made of? ›

My albondigas recipe is made from minced beef and pork blended with fried onions, cumin and smokey paprika and shaped into large Spanish meatballs that are slowly cooked in a rich tomato sauce made with roasted red peppers and Rioja wine.

Ground beef, pork and veal are the most common choices in Italy when making meatballs. Some prefer just one, others a mix. It's really up to you. We definitely recommend staying away from chicken or turkey, though.

Of course, the star of the show for Vietnamese Pho Tai is thinly sliced beef. The most popular choices are eye of round, ribeye and tenderloin. I typically opt for ribeye since it's more tender than eye of round and less pricey than tenderloin.

The meatballs are a pretty simple mix of ground chicken, garlic, ginger, and lots of black pepper. Roll this all together, then pan-fry the meatballs in a bit of olive oil to get them nice and crispy on the outside. At this point, add in the shallots, bell peppers, and peanuts.