Vietnamese Chicken-Shrimp Meatballs

Vietnamese meatballs are similar to the Chinese meatballs which are served in a dim sum restaurant. The ingredients used in these meatballs is up to each cook. The Vietnamese meatballs are served by itself, with rice or breads. The meatballs can also be pan- fried and served with sweet Vietnamese dipping sauce or simmer with tomato sauce and served over a bowl of rice noodles. I will share my updated meatballs recipe today with ingredients that are easy to find and the cooking method is much simpler. I hope this recipe will be your keeper.

Ingredients;
2 chicken breasts, cut into cubes
½ lb. Shrimp, peeled and deveined
1 tsp salt
1 tsp oyster sauce
1/2 tsp sugar
1/4 tsp black pepper
2 green onions, finely diced
Other ingredients:
1/2 to 1 cups jicama, shredded
2 tsp fried garlic cloves
1 tsp sesame oil
2 tbs cornstarch
Tomato sauce ingredients:*
2 fresh tomatoes, chopped
2 shallots, chopped
2 garlic cloves minced
Salt, sugar, and black pepper to taste
1 cup chicken broth
1/2 cup ketchup
2 tbs oil

Directions:
In a bowl, combine chicken,, salt, oyster sauce, sugar, black pepper and green onions. Mix well. Refrigerate for 1 hour.

In a food processor, place the chicken-shrimp mixture and process for a few minutes. Place the mixture in the freezer and let it freeze for 20 minutes. Return the nearly frozen mixture into the food processor and process one more time until well mixed.

In the meantime, bring a pot of water to boil and blanch the jicama for 2 minutes. Drain, let cool, and squeeze out the excess water. Then dice.

Combine with the chicken-shrimp mixture, fried garlic, cornstarch, and sesame oil. Adjust seasoning at this point.
Oil your hands and then form this mixture into golf-ball-sized balls. Place meatballs on a baking dish.

Bring a steamer with water to boil and steam the meatballs for 10 minutes.

*How to prepare the tomato sauce:
Heat 2 tbs oil in a skillet. Add shallots and garlic and stir to cook for 2 minutes or until fragrant.

 Add chopped tomatoes; season with sugar, salt, and pepper.

 Add chicken broth and ketchup. Bring to boil and simmer for 10 minutes. Place the steamed meatballs into the sauce and continue simmer for another 10 minutes.

Mix 1 tbs cornstarch with 3 tbs water. Mix well and add to the tomato sauce (optional). Sprinkle green onions and cilantro on top.

 The meatballs are now ready. They can be served with rice or stuffed inside bread.