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–+ servings
vietnamese meatballs with peanut sauce next to a bed of rice and garnished with thai red peppers.
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5 from 2 votes

Grilled Vietnamese Meatballs

These Grilled Vietnamese Meatballs are super fresh and full of flavor, loaded with green onions, red pepper flakes and grated ginger root. Melt in your mouth tender, these meatballs are a great addition to any BBQ gathering or even for a fun game night!
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Appetizer, Dinner
Cuisine: Vietnamese
Servings: 4
Calories: 353kcal
Author: Joanna Cismaru

Ingredients

  • 1 pound ground beef extra lean
  • 1 tablespoon cilantro finely chopped
  • 3-4 garlic cloves minced
  • 3 green onions chopped finely
  • 1 teaspoon ginger root grated
  • 1 teaspoon red pepper flakes
  • 1 egg white
  • ½ cup breadcrumbs
  • salt and pepper to taste
US Customary - Metric

Instructions

  • Preheat the grill: Preheat your BBQ to medium-high 375°F.
  • Make meatballs: In a large bowl combine ground beef with the rest of the ingredients. Mix gently then start forming into 11/2 inch meatballs. You should get about 20 meatballs.
  • Grill the meatballs: Place meatballs on the grill and cook about 2 minutes per side.
  • Rest the meatballs and serve: Transfer meatballs on a plate and let rest for 5 minutes. Serve warm with peanut sauce or your favorite dipping sauce.

Notes

  1. Recipe yields about 20 meatballs.
  2. Nutritional information assumes 5 meatballs per serving.
  3. If you want to experiment with different meats, I'd recommend to sub the ground beef with ground lamb or ground veal or even use an even combination of all three to achieve the ultimate meatball! You can also use ground pork or ground chicken.
  4. When grilling, make sure you don't crowd your meatballs. The more space they have the better the grilling will go so they don't stick to each other. You can also grill them on a grill pan as I have.
  5. These Vietnamese meatballs will last in the fridge for about 3-4 days if properly stored in an airtight container.
  6. If you wish to freeze them, just spread the cooked meatballs separately on a baking sheet and place in the freezer till they’re just frozen. Next, remove them and place in a freezer bag or an airtight container, then place back in the freezer for up to 3 months.

Nutrition

Serving: 1serving | Calories: 353kcal | Carbohydrates: 12g | Protein: 22g | Fat: 24g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 197mg | Potassium: 391mg | Fiber: 1g | Sugar: 1g | Vitamin A: 245IU | Vitamin C: 2mg | Calcium: 58mg | Iron: 3mg