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Vietnamese Chicken Meatballs

By Chef Rich Smice, Performance Foodservice – Thoms Proestler

West Creek chicken meatballs with a Vietnamese sauce.

Vietnamese Chicken Meatballs

INGREDIENTS

  • 1 lb. West Creek chicken, breast (diced)
  • 3 Tbsps. fish sauce
  • 3 each Peak Fresh Produce shallot(s)
  • 1 tsp. Peak Fresh Produce garlic, clove(s) (chopped)
  • 1 stalk lemongrass
  • 3 Tbsps. Peak Fresh Produce cilantro
  • 1 Tbsp. Peak Fresh Produce mint
  • 1 1/2 tsps. corn starch
  • 1/2 tsp. salt
  • 1/2 tsp. pepper, freshly ground
  • 1/2 cup sugar
  • 1 head Peak Fresh Produce lettuce leaf, iceberg
  • 1 each Peak Fresh Produce cucumber(s)
  • 1 each Peak Fresh Produce onion(s), red
  • 3 oz. Thai-Style Sweet Chili Sauce

INSTRUCTIONS

Combine chicken, fish sauce, shallots, lemongrass, cilantro, corn starch, salt and pepper. Mix until finely ground. Scoop to desired size and place on sheet tray with some water. Bake for 15 minutes or until done. Peel off lettuce to make bowls and place on platter. Place a meatball on lettuce and lay slices of onion and cucumber around as a garnish. Drizzle chili sauce and serve.