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.
Looks great - so trying this!
Posted by: Cathy | 06/02/2010 at 09:18 AM
Thanks Cathy. They're just a little different and well worth the effort.
Posted by: June | 06/02/2010 at 12:11 PM
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!
Posted by: Katie @ Cozydelicious | 06/02/2010 at 12:41 PM
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
Posted by: June | 06/02/2010 at 01:38 PM
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 :(
Posted by: Mags | 06/02/2010 at 05:29 PM
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.
Posted by: June | 06/02/2010 at 07:24 PM
Love pork - love shrimp - love the combination!!!
Posted by: Nanan | 06/03/2010 at 09:15 AM
Thank you my dear Lea! They're just plum good.
Posted by: June | 06/03/2010 at 09:53 AM
Great recipe -- I think I may use the filling for potstickers...umm now where are my wonton wrappers?
Posted by: tom | tall clover farm | 06/04/2010 at 08:30 AM
Great idea Tom! Sans the panko, they'll be fabulous!
Posted by: June | 06/04/2010 at 08:50 AM
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.
Posted by: Mary from Apron Strings & Wedding Rings | 06/02/2011 at 09:38 AM
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.
Posted by: June | 06/02/2011 at 11:24 AM
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.
Posted by: Mary from Apron Strings & Wedding Rings | 06/03/2011 at 08:49 AM
Oh my gosh!!!! My husband found this recipe about a year ago by accident. We made it for dinner and ABSOLUTELY LOVED it!!! Then we lost the recipe and couldn't locate the site he found it on! Halleluiah!!! I can not wait to make this again!!! Thanks for sharing it. It is seriously a wonderful recipe!
Posted by: Sheri | 06/11/2013 at 02:19 PM
Thank you Sheri. You just reminded me that I haven't made them in far too long, never mind the salad too. Thanks also to your persistence in finding JBug's Kitchen Antics again! Hope you find a few more things here to inspire you.
Posted by: June | 06/11/2013 at 04:33 PM