Vietnamese Xiu Mai (Meatballs in Tomato Sauce)
User Reviews
5
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Prep Time
4 mins
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Cook Time
32 mins
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Total Time
36 mins
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Servings
6 servings
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Calories
246 kcal
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Course
Main Course, Appetizer
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Cuisine
Vietnamese
Vietnamese Xiu Mai (Meatballs in Tomato Sauce)
Description
Vietnamese Xiu Mai combines ground pork with finely diced jicama, yellow onion, and aromatics seasoned with fish sauce, salt, pepper, and sugar. The diced onion and jicama are first sautéed until tender and fragrant to soften their texture. After cooling, they are mixed with the ground pork and gently combined to form golf ball-sized meatballs.
The meatballs can be cooked by steaming, baking, or air frying, allowing some flexibility in method while maintaining tenderness. Meanwhile, the tomato sauce is prepared by sautéing garlic in sesame oil, then simmering diced tomatoes, tomato paste, fish sauce, sugar, and spices with chicken bouillon powder to deepen the flavor. The sauce is thickened with cornstarch mixed in water, and optionally blended smooth.
The cooked meatballs are added to the sauce to warm through and absorb flavor. This dish is traditionally served with baguette or steamed rice, making it a hearty main course with a balance of textures—the tender meatballs and the soft tomato sauce enhanced by the slight crunch and sweetness of jicama.
The sauce's slow simmering allows its flavors to develop fully, and blending the sauce smooth is optional depending on preference for chunkiness. Avoid overmixing the meatball mixture to keep the meatballs tender.
Ingredients
For the Meatballs
- 1 pound ground pork
- ¾ cup jicama finely diced
- ½ yellow onion finely diced
- 3 garlic cloves, minced
- ½ tablespoon fish sauce
- ½ teaspoon salt
- ½ teaspoon black pepper ground
- 1 teaspoon sugar
For the Sauce
- ½ tablespoon sesame oil
- 2 garlic cloves, minced
- 1 ½ cups water
- 2 teaspoon chicken bouillon powder or Better Than Bouillon
- 3 tomato diced
- 3 tablespoons tomato paste
- ½ tablespoon fish sauce
- 1 tablespoon sugar
- ½ teaspoon black pepper
- 2 teaspoon cornstarch used with water to thicken
To Serve
- baguette or steamed rice
Instructions
Cook the Aromatics for the Meatballs
- In a skillet over medium heat, add a little oil and sauté the diced onion for 1–2 minutes until fragrant. Add the jicama and garlic, cook for 1 more minute, then let cool completely.
Form the Meatballs
- In a mixing bowl, combine ground pork, the cooled onion-jicama-garlic mix, fish sauce, salt, pepper, and sugar. Mix gently. Form into golf ball–sized meatballs (about 10 total).
Cook the Meatballs (Choose One Method)
- Steam: Steam over boiling water for 6 minutes.Bake: Bake at 350°F for 15 minutes on a greased tray.Air Fry: Air fry at 350°F for 6 minutes.
Make the Tomato Sauce
- In a saucepan, heat sesame oil and sauté garlic until fragrant (about 30 seconds). Add water, bouillon, tomatoes, tomato paste, fish sauce, sugar, and pepper. Cover, bring to a boil, then lower heat and simmer for 20 minutes.
Thicken the Sauce & Combine
- Mix cornstarch and water in a small bowl, then stir into the sauce to thicken. Optional: use a blender for a smooth sauce. Add meatballs to the sauce and simmer for 2–3 minutes to let them soak up the flavor.
Serve
- Ladle the meatballs and sauce over warm rice or serve with slices of baguette. Enjoy!
Notes
- Sauté onions and jicama first for tender, flavorful meatballs.
- Mix the pork and vegetables gently to avoid tough meatballs.
- Simmer the tomato sauce for at least 20 minutes to build flavor depth.
- Blend the sauce if a smooth texture is preferred over chunky tomato pieces.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 246 kcal
% Daily Value*
| Calories | 246kcal | 12% |
| Carbohydrates | 8g | 3% |
| Protein | 14g | 28% |
| Fat | 17g | 26% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Cholesterol | 55mg | 18% |
| Sodium | 699mg | 29% |
| Potassium | 362mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 134IU | 3% |
| Vitamin C | 7mg | 8% |
| Calcium | 28mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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