DirectionsStep1Soak the baguette in water to soften the bread. Use a cheesecloth or paper towel to squeeze out as much liquid as possible. Add it to a large bowl.Step2Next, saute the minced garlic and shallots until they become brown. Add them to the bowl (2-3 minutes).Step3Add the rest of the ingredients for the meatballs and mix.Step4Form meatballs that are 2 inches in diameter and place them in a bowl. Grab some meat and roll it between your palms until it forms a ball.Step5Bring water to a simmer in your steamer pot and add the steamer insert. Put the bowl in the steamer insert and steam for 15-20 minutes until the meatballs are cooked through. If the steamer insert is too deep f…Step6While the meatballs are steaming, make the sauce. Add the onions to a large sauce pan over medium high heat. Cook for 2-3 minutes until translucent.Step7Add the tomatoes and cook for 5 minutes until the tomatoes soften.Step8Add the ketchup and chicken broth and cook for 5-10 minutes until the sauce thickens.Step9Lastly, add the fish sauce, sugar, and a corn starch slurry to the sauce and mix. Make the corn starch slurry by mixing the corn starch with 2 tbsp of water.Step10Once the meatballs are done, add them to the sauce.Step11Bring the sauce to a simmer and remove from the heat.Step12Serve meatballs with a baguette and enjoy!IngredientsIngredients¾ cupBaguette (cut into 1 inch pieces)5 clovesGarlic (minced)2 Shallots (minced)1 poundGround Pork1 cupCarrots (shredded)2 teaspoonsSalt1 tablespoonPepper2 teaspoonsSesame Oil2 tablespoonsGranulated Sugar3 tablespoonsCorn Starch1 Yellow Onion (thinly sliced)3 Tomatoes (cut into small pieces)½ cupKetchup1 canChicken Broth (low sodium, 14.5 oz)1 tablespoonFish SauceSee moreNutritionalNutritional572 Calories28 gTotal Fat83 mgCholesterol55 gCarbohydrate2,440 mgSodium27 gProteinFrom cooking-therapyRecipeDirectionsIngredientsNutritional
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