When I asked the kids what they fancied for dinner today, they both answered without hesitation: meatballs. It made me smile, because I know if my eldest were home from university, he’d say exactly the same. Meatballs are always a winner in our house and they never fail to bring everyone to the table.
I’ve shared a few meatball recipes on the blog already but this one feels a little different. Meatballs with Garlic and Fish Sauce are inspired by the bold, comforting flavours of Vietnamese home cooking where a handful of everyday ingredients can create something incredibly satisfying.
Why you’ll love these Meatballs with Garlic and Fish Sauce
This dish was an instant success. Soft, juicy pork meatballs coated in a glossy garlic and fish sauce glaze, served simply with steamed rice, sliced cucumber and sweet baby tomatoes for freshness and crunch. Everything comes together in one beautiful bowl of contrasting flavours and textures.
The meatballs are fragrant, savoury and slightly sweet with just enough umami from the fish sauce to make them truly moreish. These Meatballs with Garlic and Fish Sauce are the kind of dish you’ll find yourself making again and again.
Simple ingredients, big flavour
One of the things I love most about this recipe is how uncomplicated it is. To start, I marinate the pork mince with a few key ingredients that build layers of flavour:
- Salt and pepper
- Fish sauce
- Finely chopped shallot
- Chopped spring onions (white part only)
- A dash of honey
I always mix the meatball mixture by hand (with gloves on). It’s the best way to ensure everything is evenly combined without overworking the meat. Letting the mixture rest for about 10 minutes allows the flavours to settle beautifully.
Once rested, roll the mixture into evenly sized meatballs so they cook at the same rate.
Cooking the meatballs: pan or air fryer
At this stage, the goal is to cook the meatballs to around 80% doneness and lightly brown them.
You can do this gently in a frying pan with a couple of tablespoons of olive oil over low to medium heat. Avoid rushing this step, as high heat can easily dry the meatballs out.
Most days, I choose the air fryer for convenience. I cook the meatballs at 180°C for 12 minutes, turning them halfway through. They come out evenly cooked, lightly golden and still lovely and juicy inside.
The garlic and fish sauce glaze
This glaze is what truly makes these Meatballs with Garlic and Fish Sauce shine.
In a small bowl, mix together fish sauce, brown sugar, a little siracha (optional, and adjusted to taste), cornflour and water. The cornflour helps thicken the sauce, giving it that irresistible glossy finish. Exact quantities are included in the recipe card below.
Prepare the aromatics by mincing a few cloves of garlic and chopping the green parts of the spring onions. Keep these ready to go as the sauce comes together quickly.
Bringing everything together
Heat a wide pan over medium-high heat and add around three tablespoons of olive oil. Once hot, add the garlic and cook briefly until fragrant. Return the nearly cooked meatballs to the pan the pour over the glazing sauce.
Using a wooden spoon, gently stir the sauce and turn the meatballs so they’re evenly coated. You’ll see the sauce thicken and cling to the meatballs almost immediately, turning glossy and rich. Lower the heat and let everything simmer for another two to three minutes.
Finish by sprinkling over the spring onion greens then turn off the heat.
How to serve
Serve these Meatballs with Garlic and Fish Sauce hot over steamed rice, with fresh cucumber and tomatoes on the side. It’s a simple, comforting dinner that works perfectly for busy weeknights here in our home, yet still feels special enough to share.
If you’re anything like us, don’t be surprised if there are no leftovers at all.
Meatballs with Garlic and Fish Sauce
Description
These Meatballs with Garlic and Fish Sauce are soft, juicy, and packed with savoury-sweet Vietnamese flavours. Pork meatballs are gently cooked until tender, then coated in a glossy garlic and fish sauce glaze that’s rich, aromatic, and incredibly moreish. Served with steamed rice and fresh vegetables, this is a comforting, family-friendly dinner that comes together with just a handful of simple ingredients.
Ingredients
For the meatballs
For the garlic and fish sauce glaze
To finish
Instructions
-
Prepare the meatball mixture
- Place the pork mince in a bowl and add shallot, spring onion whites, fish sauce, salt, pepper and honey.Â
- Mix well using your hands (with gloves on) until evenly combined.Â
- Let the mixture rest for 10 minutes.Â
-
Shape the meatballs
- Roll the mixture into evenly sized meatballs to ensure even cooking.Â
-
Cook the meatballs
- Air fryer method: Cook at 180°C for 12 minutes, turning halfway.Â
- Pan method: Fry gently in a little oil over low-medium heat until lightly browned and about 80% cooked.Â
-
Make the glaze
- In a small bowl, mix fish sauce, brown sugar, siracha (if using), cornflour and water until smooth.Â
-
Glaze the meatballs
- Heat olive oil in a wide pan over medium-high heat.
- Add garlic and cook until fragrant.
- Add the meatballs, pour over the glaze and gently toss to coat.Â
- The sauce will thicken and turn glossy quickly.Â
-
Finish and serve
- Lower the heat and simmer for 2-3 minutes.Â
- Sprinkle over spring onion greens and turn off the heat.Â
- Serve hot with steamed rice and fresh vegetables.
Nutrition Facts
Servings 5
- Amount Per Serving
- Calories 544.85kcal
- % Daily Value *
- Total Fat 42.12g65%
- Cholesterol 115.2mg39%
- Sodium 1087.62mg46%
- Potassium 643.89mg19%
- Total Carbohydrate 12.3g5%
- Dietary Fiber 1.35g6%
- Sugars 8.24g
- Protein 28.81g58%
- Vitamin A 19.56 mcg
- Vitamin C 9.01 mg
- Calcium 65.02 mg
- Iron 2.3 mg
- Vitamin D 0 mcg
- Vitamin E 1.34 mg
- Vitamin K 70.66 mcg
- Vitamin B6 0.76 mg
- Vitamin B12 1.18 mcg
- Phosphorus 305.69 mg
- Magnesium 63.24 mg
- Zinc 3.77 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
