Pork meatballs with ginger and fish sauce [Kay Chun] from Easy Weeknight Dinners: 100 Fast, Flavor-Packed Meals for Busy People Who Still Want Something Good to Eat (page 170) by New York Times Cooking and Emily Weinstein

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Notes about this recipe

  • averythingcooks on June 27, 2025

    I made these meatballs for a pan of glazed meatballs, stir fried veg & noodles and we really liked them. I keep an ongoing jar of cheesy crumbs on hand (including Cheetos, Ritz crackers & various other non-cheesy crispy things) and this is another great (& perhaps surprising, given the other ingredients) use for them. I made 8 meatballs (34'ish g each) from a 1/2 recipe which was the perfect amount for the 2 of us.

  • mrsmadam on June 15, 2025

    I made half with rice and aparagus. Also made Nuoc Cham to drizzle on the meat and rice. Mike said the meatballs were good and he ate 4. I think he put the nuoc cham on them. I put it on both and think it was excellent.

  • Lepa on May 13, 2025

    These meatballs are so simple and delicious! We made the simple sauce described in the head note (mayo and soy sauce) and we lOVED it!

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