Mealime recipe · lives on in MealPot
Spicy Vietnamese-Style Pork Meatballs with Broccoli Slaw & Peanuts
- 30 min
- 2–6 servings
- 646 kcal / serving
Savory pork meatballs pair with crunchy broccoli slaw, crisp cucumber, and fresh herbs for a bright, weeknight-friendly dish. The balanced mix of textures and a quick glaze make it simple to pull together.
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Ingredients
- ½ (12 oz) pkgbroccoli slaw
- 1 headbutter (Boston) lettuce
- ½ small bunchcilantro
- 1egg
- ½English cucumber
- ½ small pkgfresh mint
- 1 clovegarlic
- 1 (1 inch) pieceginger root
- ¾ lblean ground pork
- ½lime
- ⅛ cuppeanuts, roasted unsalted
- eggs
- English cucumbers
- limes
From the pantry: black pepper, brown sugar, chili-garlic sauce, cornstarch, extra virgin olive oil, fish sauce, onion powder, panko bread crumbs, salt, soy sauce
Cookware
chef's knife · citrus juicer (optional) · colander · cutting board · garlic press (optional) · grater (optional) · measuring cups · measuring spoons · mixing bowls · nonstick skillet · stirring spoon · tongs · whisk or fork
Directions
- Whisk together lime juice with soy sauce, fish sauce, chili-garlic sauce, sugar, and cornstarch; set the sauce aside.
- Peel and mince the ginger and garlic, then add them to a medium bowl.
- Remove mint leaves from stems, mince, and add to the bowl with the ginger and garlic.
- Trim cilantro, mince the leaves, and add to the bowl.
- In the bowl, combine pork, egg, bread crumbs, fish sauce, pepper, onion powder, and a pinch of other spices; mix until just combined.
- Shape the mixture into meatballs using a tablespoon and place them on a plate.
- Preheat a nonstick skillet over medium-high heat, then add a thin layer of oil and swirl to coat.
- Add the meatballs to the skillet, cooking and turning them until browned and cooked through, about 6–8 minutes.
- Stem and halve the cucumber lengthwise, then slice into thin half-moons; transfer to a plate. Add torn lettuce leaves.
- Roughly chop peanuts and set aside.
- When the meatballs are done, pour the prepared sauce into the skillet and stir to coat; simmer until slightly thickened, 3–4 minutes.
- To serve, distribute the cucumber, lettuce, and broccoli slaw among bowls, top with meatballs, and sprinkle with peanuts.
Two tips
- Sauce can be whisked and refrigerated up to a day before cooking.
- Leftovers can be stored and served cold or reheated, with a squeeze of extra lime if desired.
Nutrition per serving
- Calories
- 646 kcal
- Protein
- 44 g
- Carbs
- 33 g
- Fat
- 40 g
- Fiber
- 7 g
- Sodium
- 249 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition are recorded from the original Mealime recipe ↗ (captured 2026-09-12). Photo: MealPot, an AI-rendered illustration of the finished dish. Description and directions written by MealPot.