Vietnamese-Inspired Chicken Meatball Appetizer

Vietnamese chicken meatballs topped with cucumber ribbons.

Vietnamese-Inspired Chicken Meatball Appetizer

Vietnamese-Inspired Chicken Meatballs are a delicious appetizer to serve when you’re looking to transport your guests around the world. A little sweet, a little sour, and a lot satisfying!

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Appetizer

Vietnamese

2 meatballs per person

122 kcal

Ingredients

Pickled Cucumbers

2 mini cucumbers
4 tablespoon warm water
3 tablespoon rice vinegar
1 tablespoon granulated sugar
½ teaspoon salt

Meatballs

1 pound ground chicken, 93/93% lean
2 stalks lemongrass, outer layers + top section discarded, finely mince the softer white part
1 tablespoon shallot, finely minced
2 cloves garlic, finely minced
1 green onion, sliced thin
1½ tablespoon sugar
1 teaspoon fish sauce
1 teaspoon sesame oil
½ teaspoon fresh cracked black pepper
1 tablespoon avocado oil, or coconut / vegetable oil

Instructions

Slice the cucumbers into long, thin ribbons (from end to end), using a mandolin or knife. Layer them in a shallow dish. Stir water, rice vinegar, sugar and salt in a bowl until the granules are dissolved. Pour this over the cucumber ribbons and set aside while you make the meatballs.
Combine the ground chicken through the black pepper together in a large bowl. Form into 16 meatballs.
Heat the avocado oil in a skillet over medium heat. Pan fry the meatballs, rotating them to brown all over. Fry for 10 to 13 minutes, until cooked all the way through. Remove them to a serving dish.
Thread one cucumber ribbon onto a pick (in a back and forth pattern, like a paper fan) and spear a meatball. You may have a few cucumbers left, which can be enjoyed on the side.

Notes

Substitutions: If you're unable to find fresh lemongrass, you can use lemongrass paste (found in the produce aisle) or some lemon or lime zest. These don't impart quite the same flavor, but will still be delicious. Chicken isn't your only option...ground pork is the obvious substitution, but ground turkey works, too.

Storing leftovers: Remove the cucumber ribbons and store separately as you won’t want to reheat them with the meatballs. Store cooked meatballs in an airtight container in the refrigerator for 2 to 3 days. Keep in mind, the cucumber will be very soft. You can also store the pickling liquid in a small jar in the fridge and make a new batch of cucumber ribbons for leftovers.

How to cut lemongrass: check out this video.

Nutrition

stove top

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