Vietnamese meatballs according to Lai My

Ingredients for 2 servings:

• 500 g minced meat, mixed
• 6 garlic cloves, peeled, finely chopped
• 1 large onion(s), peeled, finely chopped
• 3 tsp sugar
• 2 tbsp cornstarch, maybe a little more
• 4 tbsp fish sauce (Nuoc Mam)
• 1 tbsp oyster sauce
• 1 tbsp sauce (hoisin sauce)
• 1 tsp mint, dried, finely ground
• 2 sprigs of fresh Thai basil, the leaves
• 1 chili pepper(s) (Tha chili – bird’s eye chili), finely chopped
• 1 tsp, leveled salt, more or less if needed
• 2 tsp black pepper from the mill, coarse

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Nem Lui Lai My

Mix all ingredients thoroughly in a bowl until a rather dry mixture forms. If desired, add a little more cornstarch. Form the mixture into small meatballs (about the size of a quail egg). Place on a baking sheet and bake in the oven at 200°C until golden brown (about 15 minutes). Or deep-fry the balls. Serve with peanut sauce or nuoc cham. Variation: Roll the meat mixture into rolls, thread them onto wooden skewers, and grill.