Xiu Mai - Vietnamese Meatballs

Have you ever had Vietnamese Meatballs, Xiu Mai, with French bread before? If you have not, you really should make this. This is an awesome dish for breakfast. This tender, slightly fatty meatballs, served in this incredible rich broth will melt in your mouth.
This dish would go great with French bread.

You can garnish the meatballs with scallions, cilantro, thin slices of red onion or white onion and black pepper.

Here is a bowl for my hubby. He loves it.

Ingredient:

Meatballs:

1 pound of ground pork, turkey or chicken

1 large egg

3 cloves garlic, minced

1 small onion, finely chopped

½ cup of minced scallion

½ tablespoon cornstarch
½ tablespoon of oyster sauce
½ tablespoon fish sauce
½ tablespoon soy sauce
½ tablespoon sugar
½ cup of minced jicama
½ teaspoon kosher salt
½ teaspoon freshly ground pepper

Sauce:
½ cup water
½ tablespoon cornstarch
½ tablespoon sugar
½ tablespoon soy sauce
½ teaspoon salt
8 ounces canned tomato sauce
1 tablespoons canola oil
1 cloves garlic, minced
½ tablespoon sugar
2 scallion, chopped & half onion, diced
½ teaspoon black pepper
½ teaspoon garlic powder
½ teaspoon onion powder

Method:

1)Mix all meatball ingredients together. It is easiest to do this with

your hands. Form into walnut-sized balls.

2)Drop the meatballs into BOILING sauce. If the sauce is not boiling, the

meatballs will fall to pieces. Simmer gently for about an hour.

3) Take all the meatballs out of the saucepan, and drained all the garlic, onion, from the saucepan.

4) Add in 1 TBS of constarch and a little water mixture to the sauce and stir until the sauce has thickened.

5) Put the meatballs back to the sauce.

6) Garnish with cilantro, red onion or white onion and black pepper.

This is a yummy dish and can be served with French Bread.