Homemade All S In Tomato Sauce)


This recipe for Vietnamese Meatballs (Xiu Mai) is a pure comfort-food dish. The tender pork meatballs are flavorful và have delicious crunch from the jicama. Cooked in a homemade tomato sauce, these hearty meatballs are absolutely mouth-watering. Super-versatile, the meatballs can be enjoyed for breakfast, as a small meal or an appetizer. Serve the Vietnamese Meatballs with lots of crusty bread for dipping in the zesty sauce. One of my favorite ways to eat the meatballs is as a sandwich. The combination of savory meatballs, crusty sandwich roll, crunchy cucumber, spicy jalapeno, và tart carrot and radish pickles(or carrot & chayote pickles)is so tantalizing. I hope this recipe becomes one of your favorites. Enjoy!


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Notes on the Vietnamese Meatballs (Xiu Mai) Recipe, Tips & Tricks

For juicier meatballs, use ground pork with some fat in it. An 80/20 mixture is ideal. Optionally, if using lean or extra-lean ground pork, add 1 Tbsp vegetable oil lớn the meat mixture.

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If jicama is difficult lớn find, substitute with canned water chestnuts. Use one 8 oz can for this recipe. Drain the canning liquid & then finely chop the water chestnuts.

Avoid over-working the meat mixture as this will make the meatballs tough. Combine the meat mixture just until everything sticks together.

Try this recipe with ground chicken, turkey or beef. I often make this with ground chicken và it’s delicious!

I like my tomato sauce a bit chunky and so don’t cook the tomatoes long. Feel không tính phí to cook the tomatoes longer for a smoother sauce. This recipe is super forgiving so you can make & then simmer on the stove until you’re ready to lớn eat.

Adjust the tomato sauce to lớn your preference. If you want a thicker sauce, reduce the water and/or địa chỉ the corn starch + water mixture. When using the thickener, make sure khổng lồ cook it adequately or the sauce will taste starchy.

Refrigerate any remaining portions & enjoy within the week.


Watch the đoạn clip for instructions.


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Vietnamese Meatballs (Xiu Mai)



Meatballs4 oz or 1 cup jicama, finely diced3 green onions1 lb ground pork1/2 tsp garlic, minced1 Tbsp fish sauce1 Tbsp corn starch1/2 tsp ground black pepper

Sauce2 lbs or 4 medium tomatoes1/2 Tbsp vegetable oil1/2 Tbsp garlic, minced1 một nửa Tbsp tomato paste1 Tbsp sugar1 Tbsp fish sauce1 50% cups water1/4 tsp ground black pepper

Thickener2 tsp corn starch2 tsp water


Making the Meatballs

Remove the jicama skin using a vegetable peeler. Finely dice the jicama.

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Cut off the white (root) portion of the green onions and finely chop. Chop the green onion stems. Transfer the green onion stems into a small bowl and set aside for later.

In a medium bowl, showroom the ground pork, jicama, green onion (white) root, garlic, fish sauce, corn starch and ground black pepper. Phối together by hand combining all of the ingredients well. Combine just until everything sticks together.Avoid over-working the meat mixture as this will make the meatballs tough.

Using a tablespoon, scoop out some of the meat mixture & transfer lớn a large plate. Continue making small mounds until all the meat mixture is used. Wet your palms with water to prevent sticking. Gently roll each of the mounds into a ball.

Making the Sauce

Chop the tomatoes.

Heat a large skillet over Medium High heat và when hot add vegetable oil. địa chỉ cửa hàng the minced garlic & tomato paste. Stir fry for 15-20 seconds. địa chỉ cửa hàng the chopped tomatoes và combine together. địa chỉ the sugar, fish sauce và water. Stir together combining the ingredients. Bring the liquid lớn a boil. Reduce the heat khổng lồ Medium Low, cover the pan và cook for 5 minutes.

Cooking the Meatballs

Make room in the center of the skillet by pushing the tomatoes lớn the side. Gently transfer the meatballs into the sauce. Cover và cook on Medium Low heat for 5 minutes. After this time, rotate the meatballs & cook for another 5 minutes.

To make the thickener, phối the corn starch & water until smooth. địa chỉ cửa hàng to the sauce. Combine gently và continue cooking for another 2-3 minutes. Top with ground đen pepper.

To serve, transfer a few meatballs into a small bowl along with a generous amount of tomato sauce. đứng top with the chopped green onion stems. Enjoy these scrumptious Vietnamese Meatballs with crusty bread.