Vietnamese Chicken Meatballs
Serves: 4 (20 meatballs)
Active time: 20 min
Non-active time: 1-2 hour
Baking time: 18-20 min
Special tools: mini chopper or food processor, parchment paper
Place shallot, garlic, green onion, cilantro and ginger in chopper or processor bowl and pulse into a paste. Add all other ingredients except chicken and 1 T sugar and pulse to combine.
Place chicken in a mixing bowl, add the seasonings paste and mix well. Cover and refrigerate 1-2 hours.
Preheat oven to 425 degrees. Line a baking sheet with parchment paper. Use a bowl with cold water to wet your hands to form 20 silver dollar-sized balls. Wet hands between every few meatballs to keep them from sticking to mixture. Place balls onto prepared pan and sprinkle with remaining 1 T sugar. Bake approx. 18-20 min until lightly browned and done inside, rotating pan halfway through.
Cook time: 20 min
Prep time: 20 min
Cook rice noodles according to package directions. Meanwhile, bring broth and pho paste to a boil in separate pan. Add star anise pods and cooked meatballs to broth. Turn off heat. Serve rice noodles with meatballs and broth in soup bowls. Serve herbs, chili, onions, carrot, sprouts and lime wedges on the side to add, as desired.