Active Time
40 MIN
Total Time
1 HR 30 MIN
Yield
Serves : 6
© Tina Rupp

How to Make It

Step 1    

Soak six 10-inch bamboo skewers in water for 20 minutes; drain.

Step 2    

Meanwhile, in a medium skillet, heat 2 tablespoons of the vegetable oil. Add the garlic, chiles and shallot and cook over moderate heat until softened, about 3 minutes. Add the rice wine and bring to a boil. Stir in the tomato sauce and simmer, stirring occasionally, until thickened, about 10 minutes. Stir in 1 tablespoon of the fish sauce.

Step 3    

In a large bowl, gently mix the ground pork with the onion, water chestnuts, cornstarch, chopped cilantro, kimchi, soy sauce, pepper, sesame oil, beaten egg mixture and the remaining 1 teaspoon of vegetable oil and 2 1/2 tablespoons of fish sauce. Using moistened hands, roll the mixture into 30 meatballs. Thread the meatballs onto the skewers and refrigerate until chilled.

Step 4    

Light a grill. Lightly brush the meatballs with vegetable oil and grill over a hot fire until browned and cooked through, about 10 minutes.

Step 5    

Halve the rolls lengthwise without cutting all the way through. Halve the meatballs, stuff them into the rolls and spoon the tomato sauce over them. Top with the Quick">http://www.foodandwine.com/recipes/quick-pickled-carrots">Quick Pickled Carrots and cilantro sprigs and serve with hot sauce.

Make Ahead

The raw meatballs can be refrigerated overnight.

Notes

Kimchi, spicy pickled and fermented cabbage, is available at Asian markets and many supermarkets.

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