Vietnamese Chicken Meatballs in Spicy Tomato Sauce Over Rice

Name: Vietnamese Chicken Meatballs in Spicy Tomato Sauce Over Rice
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: For Jicama; 1 qt. Boiling water; 1/4 lb. Jicama; 1 tsp. Salt; For The Vegetables; 1 tbsp. Olive oil; 1/2 cup Red onion; 1 ea. Shallots; 1 tsp. Garlic; Chicken Meatballs; 1 lb. Ground chicken; 2 tbsp. Sugar; 1 tsp. Salt; 1 tsp. Pepper; 1 tbsp. Cornstarch; 1 large Egg; Tomato Sauce; 1 tbsp. Cooking oil; 2 tbsp. Green onion; 1 tsp. Garlic; 2 tsp. Tomato paste; 1 tsp. Chili paste; 2 cup Can tomato peeled; 2 tbsp. Sugar, divided

Chef Terri Wahl

RATING LIKE SAVE PRINT

Vietnamese Chicken Meatballs in Spicy Tomato Sauce Over Rice

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Done

Freshly made chicken meatballs are tender and light when steamed. The jicama adds a pleasant crunchy texture. The dish is completed with a delicate tomato sauce that is garnished with fresh cilantro and green onions Note: use fresh tomatoes if in season.

Recipe

PRE TIME: 20 min

COOKING TIME: 20 min

TOTAL TIME: 40 min

4 SERVING

Ingredients:

For Jicama
1 qt. Boiling water
1/4 lb. Jicama
1 tsp. Salt
For The Vegetables
1 tbsp. Olive oil
1/2 cup Red onion
1 ea. Shallots
1 tsp. Garlic
Chicken Meatballs
1 lb. Ground chicken
2 tbsp. Sugar
1 tsp. Salt
1 tsp. Pepper
1 tbsp. Cornstarch
1 large Egg
Tomato Sauce
1 tbsp. Cooking oil
2 tbsp. Green onion
1 tsp. Garlic
2 tsp. Tomato paste
1 tsp. Chili paste
2 cup Can tomato peeled
2 tbsp. Sugar, divided

Directions:

Step 1

Bring water to a boil with salt. Blanch the jicama strips for 3 minutes or until softened, then set aside in a colander to drip dry.

Step 2

Heat up a small saucepan with the oil and cook the red onion, shallots, and garlic on medium heat for 3 minutes or until brown. Let it cool.

Step 3

Combine the ground chicken with the salt, sugar, pepper, browned aromatics (including its oil), and cornstarch.

Step 4

Mix in the jicama and vegetables.

Step 5

Mix in the egg and 1 tbsp oil.

Step 6

Set up a steamer to a boil. Meanwhile, roll the chicken mixture into balls, about the size of a golf ball. (Tip: coat your hand in oil to stop the chicken meatballs from sticking).

Step 7

Steam the meatballs for 20 minutes or until 90% cooked, then set aside.

Step 8

Heat up a saucepan with the oil on medium heat and brown the garlic and spring onions for 1 minute, add the tomato paste and chili paste and stir for 1 more minute.

Step 9