Vietnamese Caramel Pork Meatballs

Vietnamese pork meatballs browned in a skillet, then coated in a glossy caramelized fish sauce, garlic, and lime glaze for an easy 30-minute dinner.

Prep: 15 min · Cook: 15 min · Yield: 4 · Method: Stovetop

Ingredients

• 1 lb ground pork
• 2 tbsp fish sauce
• 2 tbsp brown sugar
• 2 cloves garlic
• 2 scallions scallions
• 1 tbsp lime juice
• 1 tbsp vegetable oil

Cooking instructions

1. Finely mince the garlic and scallions. Reserve a small portion of the scallion greens for serving, if desired. (about 3 min)
2. Combine the ground pork with half of the minced garlic and half of the scallions. Shape into 16 meatballs, about 1½ inches wide. (about 5 min)
3. Heat the oil in a large skillet over medium heat. Add the meatballs and cook, turning occasionally, until browned and the centers reach 160°F, 8 to 10 minutes. (about 10 min) — Medium heat; 160°F internal temperature
4. Transfer the meatballs to a plate. Add the brown sugar, fish sauce, and remaining garlic to the skillet. Stir over medium-low heat until the sugar dissolves and the mixture bubbles into a glossy glaze, 1 to 2 minutes. (about 2 min) — Medium-low heat
5. Return the meatballs to the skillet and toss over low heat until coated and hot, about 1 minute. Stir in the lime juice and remaining scallions. (about 1 min) — Low heat
6. Serve the meatballs hot with the caramel glaze spooned over them.