Vietnamese · beginner
Vietnamese Tomato Meatballs In Savory Gravy
Tender ground chicken meatballs studded with crunchy jicama, simmered in a sweet and tangy garlic tomato gravy.
- PREP TIME
- 20 min
- COOK TIME
- 25 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
In a large mixing bowl, combine ground chicken, diced jicama, half of the minced shallot, 1 clove minced garlic, 1 tablespoon fish sauce, and a pinch of black pepper; mix until cohesive.
- 02
Shape the meat mixture gently into 12 compact, evenly sized meatballs.
- 03
Heat vegetable oil in a deep skillet over medium heat and sauté the remaining shallot and garlic for 1 minute until fragrant.
- 04
Stir in chopped tomatoes, sugar, remaining fish sauce, and 1/2 cup water; bring to a bubbling simmer.
- 05
Drop meatballs into the tomato sauce, cover with a lid, and simmer on medium-low heat for 18-20 minutes, turning halfway through until cooked through.
- 06
Uncover and simmer for 2 minutes to thicken sauce, then garnish with chopped scallions and serve hot with crusty bread or rice.
A LITTLE KITCHEN KNOW-HOW
Simmering Meatballs in Sauce
Poaching soft meat mixture directly in a covered liquid cooks meatballs evenly while keeping them juicy.
Notes from the kitchen
- Dicing jicama small adds crunch while retaining moisture inside cooked meatballs.
- Browning garlic gently before adding tomatoes prevents bitter notes in the sauce gravy.
- Original home-cooking adaptation inspired by Vietnamese; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
