Vietnamese meatballs with hot chili slaw
Serves: 4
  • ⅓ Cup reduced fat mayonnaise
  • 2 green onions, finely chopped
  • 1 Tablespoon sriracha (hot chili sauce)
  • ½ head finely grated cabbage
  • 1 finely grated carrot
  • 1 pound ground pork
  • ¼ cup finely chopped fresh basil
  • 1 teaspoon minced garlic (roughly 3-4 cloves)
  • 3 green onions, finely chopped
  • 1 Tablespoon fish sauce
  • 1 Tablespoon sriracha (hot chili sauce)
  • 1 Tablespoon sugar
  • 2 teaspoons cornstarch
  • ¾ teaspoon finely ground black pepper
  • 1 Tablespoon canola oil
  • 4 whole wheat tortillas
  1. Stir all slaw ingredients in a small bowl. Cover and chill.
  2. Gently mix all ingredients for the Vietnamese meatballs in a large bowl.
  3. Moisten hands and roll meat mixture into 1-inch meatballs using a scant tablespoon to measure.
  4. Place on rimmed baking sheet and cover with plastic wrap. DO AHEAD: the meatballs can be made 1 day in advance. Cover and chill.
  5. Preheat oven to 300F.
  6. Heat 1 Tablespoon of oil in a large skillet over medium-high heat and brown the meatballs in batches, half at a time. Turn the meatballs often to avoid browning too quickly. When browned on all sides, transfer meatballs to another baking sheet and place in oven.
  7. To serve, spoon a quarter of the slaw into a tortilla and top with 4 meatballs. Repeat with remaining tortillas and garnish with sriracha to taste.
Recipe by Passing The Relish at