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montefin's Spicy Vietnamese
Grilled Meatball Appetizers Recipe

montefin's Spicy Vietnamese Grilled Meatball Appetizers

Serves 4.


  • 1/2 lb - Ground Beef
  • 1 lb - Ground Pork
  • 3 cloves - Garlic, minced
  • 2 Tbls - Nuoc Mam, Vietnamese Fish Sauce (Available in Asian markets. I like Phu Quoc "Flying Lion" brand, but "Three Crab" brand, and "Golden Grain" brand are wonderful too.). Note: use no additional salt in this recipe.
  • 1 Tsp - Finely Ground White Pepper
  • 2 - Red Thai Chiles, finely sliced
  • 2 Tbls - minced fresh Cilantro
  • montefin's Original Chocolate Fermented Black Bean Sauce (recipe below)
  • Vietnamese Dipping Sauce (recipe below)
  • Whole sprigs of fresh Cilantro, minced Scallions and minced Red Thai Chile for garnish

Feel free to , so you can easily return whenever you want to make this.

In a large bowl, mix the Beef, Pork, Garlic, White Pepper, Red Peppers, Cilantro, and Fish Sauce. Let the mixture sit in the refrigerator for at least half an hour -- overnight is even better. But don't worry about the time. The keynote of Vietnamese cuisine is FLAVOR and there's lots of it here even if you go straight to the grill.

Roll meat mixture into 12 balls (that's 3 meatballs per small serving plate -- always odd numbers please). Grilled them 5 minutes on one side, then 5 minutes on the other,

While the meatballs are grilling, quickly prepare the two sauces below.

Chocolate Black Bean Sauce


In a bowl, soak the Fermented Black Soy Beans in the hot water.

Remove the softened, hot beans to a small, shallow serving bowl. Add the Chocolate, and 1 Tsp of the hot bean rinse water. Mash the beans and melting chocolate together into a paste - use more rinse water if you need to for a smooth consistency. Add the Red Hot Pepperslices and continue mashing and mixing for about 30 seconds more.

Dipping Sauce


Put the Red Hot Thai Pepper bits & pieces in a small shallow serving bowl, and add the Fish Sauce and the Seasoning Sauce. You're done.

Place an odd number of meatballs on each serving dish alongside a generous dollop of the Chocolate Fermented Black Bean Sauce. Garnish with whole Cilantro sprigs and sprinkles of minced Scallions and Red Thai Pepper bits. Serve the Dipping Sauce in separate sauce bowls.

About 5 Carbohydrate grams per serving.

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