Meatballs with nuoc cham, cucumber and mint from Ottolenghi Comfort (page 83) by Yotam Ottolenghi and Helen Goh and Tara Wigley and Verena Lochmuller

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Notes about this recipe

  • Eat Your Books

    Can substitute caster sugar for palm sugar.

  • Chibblywibbly on April 14, 2026

    Used some dried mint as not enough fresh, still tasted great. Added rice for heft to meal. Worth doubling meat balls due to all the chopping. With lots of veg, a good dinner for weeknight and not bad for you!!!

  • Schooffiecooks on March 25, 2026

    Made a vegetarian version with cauliflower! Very nice

  • chloe_7j6asn on March 01, 2026

    The sauce for this recipe is DIVINE. I liked the meatballs, but my husband thought they were too sweet. I feel like they have a lot of value for meal prepping, especially for families with young kids like ours.

  • Barb_N on May 24, 2025

    I waited to make this until I had leftover rice, and I agree it makes the meatballs very light. I used soy sauce & agave syrup in place of salt and sugar. I baked them in the oven. I added a few other components, including the pickled carrots which I thought were suggested by another reviewer. I added fried shallots as in the version in Repertoire. A lot of prep as mentioned, but this dish is so much more than the sum of its parts.

  • Stephenn31 on January 13, 2025

    The cooked rice in the meatballs was different from the other versions/recipes I've made, and it made the meatballs less heavy which was nice. I added a bit of soy sauce instead of salt into the meat (per other recipes I've cooked from). Very good. I also served with some lightly pickled carrots (in rice vinegar).

  • orangesandlemons on January 03, 2025

    Made with ground chicken instead of pork, and oyster sauce instead of fish sauce, since I didn't realize I was out after the power outage. The meatballs needed twice as long to pan-fry as the recipe stated. I also broke out my meat thermometer to make sure they were cooked all the way through. But hachi-machi, they were good. I ate them as a sort of salad with butter lettuce, nuoc cham, leftover rice from the meatballs, and the cucumbers.

  • Running_with_Wools on December 30, 2024

    This is the first recipe I made from this book and it did not disappoint. The little meatballs were easy to make, and full of flavor. I baked them on a sheet pan in a 400 degree oven because I didn’t feel like.pan frying them. They browned beautifully. I ate 6 of them with sriracha sauce. They were hard to stop eating. One of the things that was so appealing was the rice in each meatball. It gave them a really nice texture. Five stars.

  • jhendrick on October 22, 2024

    Made this last night for dinner - absolutely outstanding. Exceeded our expectations. A good amount of chopping involved, but otherwise very easy (make sure you make the rice in advance). I used slightly less fish sauce based on k.a.g.’s note and just a bit more lime juice and the nuoc cham was superb - bright, super flavorful, but not one-note.

  • k.a.g on September 09, 2024

    A bit too fish-saucy for me (or maybe Red Boat fish sauce is a bit stronger than some others?), so I’d reduce the amount if I made this one again.

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