Vietnamese Meatballs in Tomato Sauce


Vietnamese Meatballs in Tomato Sauce
  • 500g ground pork
  • 200g red tomatoes (about 2-3 tomatoes)
  • 250g jicama, finely diced
  • 20gr minced garlic
  • 1 cup white bread crumbs (about 3 slices of sandwich)
  • Scallions and coriander
  • Oyster sauce
  • Soy sauce
  • Broth powder
  • Salt
  • Sugar and ground pepper
  • Cooking oil



  1. Mix ground pork with 1 tbsp of oyster sauce, minced scallion and coriander, 10gr of minced garlic and 1 tbsp of cooking oil.
  2. Add minced jicama and bread crumbs. Mix by hand and combine well.
  3. Season mixture with pepper, salt and broth powder to your preference.
  4. Keep mixing and kneading to enhance stickiness and prevent ingredients from falling apart.
  5. Form into bite-sized balls. Steam for 15 minutes until the meatballs are cooked and tender.

Tomato sauce

  1. Cut shallow crosses on the bottom of the tomatoes. Cover in water and boil for 5 minutes. Take out, let chill, and peel skins.
  2. Put cooking oil in a heated pan and fry 10gr of minced garlic until fragrant. Smash the tomatoes evenly using a potato masher.
  3. Season sauce to your taste with sugar, broth powder, pepper, and soy sauce. Simmer until tomatoes are soft and smooth.
  4. Put steamed meatballs in the pan of sauce, stir carefully. Simmer for a few more minutes, until meatballs absorb the sauce.
  5. Put meatballs in bowls. Decorate with scallions. Serve with bread.

This content is also available in: Tiếng Việt

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This content is also available in: Tiếng Việt