Xíu Mại (Vietnamese Pork Meatballs in Tomato Sauce)

This easy and traditional Xíu Mại, or Vietnamese Pork Meatballs in Tomato Sauce, brings savory comfort to your table in less than an hour! Juicy pork meatballs are simmered in a sweet and savory tomato sauce and can be served with rice or a crusty bánh mi baguette. It's a deliciously satisfying dish that'll have the whole family asking for seconds!

• Authentic: These pork meatballs capture the true essence of Vietnamese cuisine. With traditional ingredients and techniques, Xíu Mại offer an authentic taste that will transport you to the streets of Saigon in less than an hour.
• Easy: With just 12 ingredients, Xíu Mại is perfect for busy weeknights or lazy weekends. Plus, with no need to steam the meatballs separately, it's a straightforward dish that stays true to its Vietnamese roots.
• Family-friendly: Versatile and satisfying, these pork meatballs are a hit with the whole family. Serve them with rice, banh mi, or noodles for a customizable meal that everyone will love. With their savory, saucy goodness, they're sure to become a family favorite in no time.

• Ground pork: Use a fattier blend (I recommend 80/20) for more moisture and flavor.
• Onion and garlic: Base aromatics for both the meatballs and the sauce.
• Jicama: Has a crunchy texture with a mildly sweet and nutty flavor. It's grated and added to Vietnamese pork meatballs to keep them juicy and bouncy. Make sure to squeeze out the excess water or else the Xíu Mại will fall apart when cooked. Find fresh jicama root in Asian or Hispanic markets, usually next to the potatoes and turnips.
• Ketchup: Adds mild tomato flavor and sweetness to the meatballs.
• Chicken bouillon powder: A signature ingredient that's used in many traditional Vietnamese recipes like Súp Măng Cua (Vietnamese Crab and Asparagus Soup) or Pork Pâté Chaud. It enhances the umami and savoriness, but you can leave it out if preferred. I recommend the Knorr brand.
• Corn starch: Gives the Xíu Mại structure in place of breadcrumbs or eggs, and thickens the tomato sauce.
• Canned tomato sauce: Most Xíu Mại recipes use fresh tomatoes, but using canned tomato sauce provides a consistent texture and flavor year-round. I also prefer the smooth texture as opposed to a chunky tomato sauce. Use unsalted if you can find it.
• Chicken broth: I cook exclusively with bone broth. It's rich in collagen, supports digestion, and has anti-inflammatory components. Use low or no-sodium broth when possible.
• Sugar: Helps balance the acidity and any tinniness from the canned tomatoes.
• Fish sauce: A must in any Vietnamese recipe! My favorite brand is Red Boat - it's more concentrated in flavor so a little goes a long way.
• Cooking oil: Avocado oil is my favorite oil to cook, fry, and sauté with because of its high smoke point (500°F) and neutral flavor.
• Kosher salt: The salt amounts listed in this recipe are for Diamond Crystal kosher salt. If using Morton kosher salt, sea salt, or Himalayan pink salt, reduce by half. If using table salt, reduce the salt by ¼.
• For garnish: cilantro and green onion

• Although ground pork is traditional in Xíu Mại, feel free to use any ground meat you'd like. Ground chicken or turkey would be the best substitutes due to their mild flavor like ground pork. Ground beef also works, but the flavor would change.
• If you can't find jicama, substitute it with water chestnuts or turnip. Finely dice or grate, then squeeze out the excess water.
• Replace corn starch with tapioca or potato starch.
• If using fresh tomatoes, I recommend using 1 lb Roma tomatoes. Score them by making a shallow "X" on the bottom and blanch them in boiling water for about 1 minute. Transfer to an ice bath, then peel off the skin. Add to the sauce with the chicken broth. You may need corn starch since the fresh tomatoes will add more water to the sauce.
• For more nuttiness, try adding ¼ tsp sesame oil in the meatballs.

STEP ONE: First, add a splash of oil to a small skillet and warm over medium heat. Add the finely diced onion and garlic. Cook for 1-2 minutes until translucent, stirring often. Then transfer to a bowl and let cool in the fridge.

STEP TWO: To a large mixing bowl, add ground pork, cooled onion/garlic mixture, grated and dried jicama, ketchup, chicken bouillon, corn starch, salt, and pepper. Break up the jicama so it'll mix evenly, then combine everything together.

STEP THREE: Use a 3 tablespoon cookie scooper to divide the meat into 18 meatballs. Then roll between your hands to form meatballs. Set aside.

STEP FOUR: Heat a large pot over medium-high heat and add oil. Cook onion for 2-3 minutes until it starts to get translucent, then add garlic and cook for 30 seconds-1 minute until fragrant.

STEP FIVE: Add the tomato sauce, chicken broth, sugar, chicken bouillon, fish sauce, salt, and pepper. Bring to a boil.

STEP SIX: Once the sauce is boiling, turn the heat down to medium. Carefully add the meatballs into the sauce, one at a time.

STEP SEVEN: Cover the pot and let meatballs cook for 5-7 minutes.

STEP EIGHT: Then remove the lid and flip each meatball. Add the corn starch slurry, making sure to get all the starch in. Gently stir in the slurry and continue cooking uncovered for an additional 10 minutes or until meatballs are cooked.

Serve Xíu Mại with fresh green onion and cilantro.

• Use a cookie scooper: It's important to have meatballs of the same size so they cook in the same amount of time. Use a 3 tablespoon cookie scooper to form 18 pork meatballs for this recipe.
• No waste: This was one of my mom's tricks! After pouring the canned tomato sauce into the pot, pour the chicken broth into the empty can. Give it a good swirl before adding it to the pot. This ensures you get as much tomato flavor as possible!
• Use a meat thermometer: Make sure your Vietnamese pork meatballs are fully cooked by using a meat thermometer. The cooking time can vary based on how large your meatballs are, your stovetop and pot you're using, how fatty the ground pork is, etc. Make sure the center of the Xíu Mại reaches 160ºF.
• Poach the meatballs: Some Xíu Mại recipes steam the meatballs separately. Save time, space, and energy by cooking the meatballs directly in the tomato sauce. This also allows for an exchange of flavor between the pork meatballs and the sauce!

• Rice (cơm): Nothing satisfies like a steaming bowl of rice. Keep things simple and pour the Xíu Mại over steamed jasmine rice for a delicious meal. The rice soaks up the tomato sauce and makes Xíu Mại even more comforting.
• Dip in it with bánh mi: This is my favorite way to enjoy saucy Vietnamese dishes like Bò Kho (Vietnamese Beef Stew) or Vietnamese Chicken Curry (Cà Ri Gà). Toast a fluffy Vietnamese baguette, or bánh mi, and dip it into the sauce to enjoy. You can find bánh mi at Vietnamese markets, bakeries, or specialty bánh mi stories. If you can't find any, simply use a French baguette.
• Make a bánh mi sandwich: To make bánh mi Xíu Mại, partially slice the bread in half lengthwise, stuff it with some meatballs and sauce, and top with pickled vegetables, cilantro, jalapeno, and cucumber. You can even add a fried egg on top!
• Lettuce wraps: Keep it low-carb by using romaine, Boston, or iceberg lettuce as a vessel to hold the Vietnamese pork meatballs. It'll add delicious freshness and crunch to this savory dish!