Vietnamese Pork Meatballs with Soy-Wine Glaze
This quick and tasty Vietnamese meatball recipe brings vibrant flavors with minimal effort. Made with savory ground pork, aromatic shiitake mushrooms, garlic, ginger, and onion, these juicy meatballs are perfect for a weeknight meal. A light soy-wine glaze accompanies the meatballs, enhancing their flavor without overwhelming. Serve them over steamed rice or noodles, or tuck them into a fresh baguette for a banh mi-inspired treat. Whether you’re craving a quick dinner or looking to reminisce about a trip to Vietnam, these meatballs will instantly transport you to the street food stalls of Hanoi!
Equipment
Food processor (mini or full-size)
10-inch non-stick skillet
Mixing bowl (medium)
Small bowl for soaking mushrooms
Measuring spoons
Ingredients
For the meatballs
½ pound ground pork - minced pork, 225g
½ oz shiitake mushrooms - (dried) about 4-5 caps / 15g
1 clove garlic - crushed
1 teaspoon ginger - freshly grated, about 3g
1 small yellow onion - about 90g
1 small carrot - peeled, approximately 60g
For the sauce
- 1 tablespoon neutral oil - vegetable or canola, for frying
- 1 clove garlic - crushed
- 1 teaspoon ginger - freshly grated, about 3g
1 tablespoon white wine - or rice wine (Shaoxing)
1 tablespoon soy sauce
½ teaspoon cornflour - cornstarch
½ teaspoon sugar (white sugar)
Instructions
- If using dried shiitake mushrooms, place them in a small bowl and cover with boiling water. Soak for 15 minutes until softened, then drain and squeeze out excess water.1/2 oz shiitake mushrooms
- Add the garlic, onion, ginger, carrot, and drained mushrooms to a food processor. Pulse until finely minced but not pureed — you want a coarse paste. Transfer to a medium bowl, add the ground pork, and mix with your hands until evenly combined.1/2 pound ground pork, 1/2 oz shiitake mushrooms, 1 clove garlic, 1 teaspoon ginger, 1 small yellow onion, 1 small carrot
- Using damp hands (to prevent sticking), roll the mixture into 1-inch (2.5cm) meatballs — you should get approximately 25. Place them on a plate or lined tray as you go.
- Heat 1 tablespoon of neutral oil in a non-stick skillet over medium-high heat. Fry the meatballs in two batches, turning every 1-2 minutes, until evenly browned and cooked through — about 6-8 minutes per batch. The internal temperature should reach 160°F / 71°C. Transfer to a plate.1 tablespoon neutral oil
- Reduce heat to medium. In the same skillet, fry the garlic and ginger for 30 seconds until fragrant. Add the white wine (or rice wine), soy sauce, sugar, and cornflour. Stir constantly for about 1 minute until the sauce thickens slightly into a glaze. Return the meatballs to the pan and toss to coat evenly.1 clove garlic, 1 teaspoon ginger, 1 tablespoon white wine, 1 tablespoon soy sauce, 1/2 teaspoon cornflour, 1/2 teaspoon sugar (white sugar)
- Serve with steamed rice or noodles and a side salad of herbs and lettuce.
Notes
Storage: Refrigerate cooked meatballs and glaze in an airtight container for up to 3 days. Reheat in a covered pan over low heat with a splash of water until piping hot (160°F / 71°C internal).
Freezer-friendly: Freeze cooked meatballs without the glaze for up to 2 months. Thaw overnight in the fridge, then reheat and make the glaze fresh.
Make-ahead: Form the raw meatballs up to 24 hours ahead and refrigerate on a lined tray, covered with cling film. Fry straight from the fridge — add 1-2 minutes to the cooking time.
Substitution: Swap white wine for rice wine (Shaoxing) for a more authentic flavour, or use low-sodium chicken stock if avoiding alcohol.
Pro tip: Don't overcrowd the pan when frying — work in two batches so the meatballs brown properly rather than steam. Mushroom soaking time overlaps with other prep, so start soaking first and prepare the remaining ingredients while you wait.
Nutrition
Serving: 1servingCalories: 289kcalCarbohydrates: 10gProtein: 15gFat: 21gSaturated Fat: 7gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gTrans Fat: 0.03gCholesterol: 54mgSodium: 391mgPotassium: 407mgFiber: 2gSugar: 3gVitamin A: 2790IUVitamin C: 4mgCalcium: 28mgIron: 1mg
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