Vietnamese Pork and Shrimp Meatballs on Salad

I have to admit to thinking twice before I put these meatballs on the menu, but I'm just so darn happy I did because they are some tasty little morsels. I mean, what's your first thought when you think of shrimp mixed with pork? Yeah, me too but thankfully I got beyond it.

"Famous for its lively fresh flavors and artfully composed meals, Vietnamese food and cooking is the true 'light cuisine' of Asia. Abundant fresh herbs and greens, delicate soups and stir-fries, and well-seasoned grilled foods served on, or with, rice or noodles..." I had to quote this because I couldn't have said it better myself and I don't know about you, but I've never left a Vietnamese restaurant unhappy. Gee, I'm not sure why I needed to justify the decision to give this recipe a try, but I just did! Oh well!

OK about the meatballs - a half pound each of ground pork and freshly chopped shrimp is combined with napa cabbage, fresh ginger, green onions and a touch of cilantro,and a little panko and it's all bound together with egg white to produce unbelievably flavorful and tender meatballs. As you can see, I served them on top of a salad made up of butter lettuce, radishes, cucumber, carrots, a touch of shredded cabbage (slaw), and some sweet onion all topped with an Asian flavored vinaigrette. A little mint would have been a nice touch too, but I didn't think of it until just this moment. It was a much welcome, light dinner after our excesses over the weekend. Download Pork and Shrimp Meatballs on Salad

If you're not in to salad, these meatballs would be fabulous as the filling in lettuce wraps or on top of a bowl of vermicelli rice noodles mixed with cool veggies like cucumber, carrot and bean sprouts - just like the salad I can't help but order whenever we go to Miss Saigon on Ina for dinner. They would also be great in the Vietnamese sandwich called a banh mi... an Asian take on the classic sub or fabulous as part of an appetizer platter including potstickers, spring rolls and the like.

However you shake it they're mighty good eats.Trust me, give them a try and you won't be disappointed.

Comments

[Cathy]

Looks great - so trying this!

[June]

Thanks Cathy. They're just a little different and well worth the effort.

[Katie @ Cozydelicious]

I love that you put these over salad! How fun! They look so tasty and the crunch of the salad sounds so good with these flavorful meatballs. Yum!

[June]

Katie, you're right! They were really good on the crunchy salad. It's funny how you crave something relatively healthy when you've been eating high on the hog for a couple of days.LOL

[Mags]

I don't believe I've ever eaten Vietnamese food. You certainly make it sound delicious. Of course, I'd have to leave out the shrimp :(

[June]

Mags - I know and I think of you EVERY time I cook shrimp. We seem to have it a lot don't we. Sorry 'bout that, but you could just make 'em all pork I think.

[Nanan]

Love pork - love shrimp - love the combination!!!

[June]

Thank you my dear Lea! They're just plum good.

[tom]

Great recipe -- I think I may use the filling for potstickers...umm now where are my wonton wrappers?

[June]

Great idea Tom! Sans the panko, they'll be fabulous!

[Mary from Apron Strings & Wedding Rings]

OMG... Well before I started chatting with you I downloaded this recipe finding it from a search engine to try and DID and LOVED it so much that I posted it, June! Obviously delicious beyond words! At least I can now track where I get such fabulous recipes and credit their dreammakers whenever possible! These are seriously fabulous! - Mary L.

[June]

Mary - they are wonderful aren't they! I'm having such fun mentioning what we cooked a year ago. It's providing the inspiration I've been lacking lately. I really must make these again.

[Mary from Apron Strings & Wedding Rings]

I've made these at least a half dozen times. When I do, I freeze some in case duty calls me out and Tim is left to fend for himself. He has them in a big salad and is a happy camper! - Hugs, Mary L.