Sticky Vietnamese Meatballs

Ever wonder what to make for a crowd? Jared of Duck Duck Beet Farm and Kitchen has come up with a delightfully sweet yet savory treat! We will be sampling these Meatballs at The Wine Rack this Friday, August 31st at The Frankfort Avenue Trolly Hop.


yields 36 meatballs


  • 2 lbs Foxhollow Farm’s 100% grassfed ground Beef
  • 1/2 cup green onions chopped
  • 4 cloves garlic minced
  • 1 tbsp sesame oil
  • 2 tbsp fish sauce
  • 2 tsp ginger freshly grated
  • 2 eggs
  • 1.5 T salt or to taste
  • 1/2 tsp pepper or to taste


  • 2/3 cup hoisin sauce
  • 1/4 cup soy sauce
  • 1/4 cup rice vinegar
  • 5 cloves garlic minced
  • 2 tsp ginger freshly grated
  • 1 tbsp sriracha sauce
  • 1/4 tsp pepper freshly ground


Mix meatball ingredients thoroughly then roll out into 2 oz balls. Sear meatballs over a medium high heat ‘till caramelized and brown. Mix all sauce ingredients together. Place meatballs in a crock pot with sauce and toss together. Cook on low for 1 hour stirring occasionally and carefully.

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