Vietnamese Chicken Meatballs with Betel Leaves

The Vietnamese cuisine is a treasure trove of flavors, and one of the gems in its crown is the versatile meatball. Today, we're diving into a special recipe that brings together the tender goodness of chicken and the distinctive zest of Betel leaves, a prized herb in Vietnamese cooking.

The dish we're spotlighting is Vietnamese Chicken Meatballs, a culinary creation that's as nutritious as it is delicious. The star ingredient, Betel leaves, known as 'Lá Lốt' in Vietnamese, is not just a flavor enhancer; it's packed with health benefits. These leaves are known for aiding digestion, alleviating pain, combating fungal infections, supporting heart health, and even possessing anti-cancer properties.

Imagine biting into a succulent chicken meatball, infused with the aromatic essence of Betel leaves, with each morsel bursting with flavors that speak of tradition and innovation. These meatballs can be baked, steamed, or fried, catering to your preference and dietary needs. They are a perfect accompaniment to a bowl of steaming rice or tucked into a crusty baguette for a fusion sandwich experience.

The process of making these meatballs is a labor of love. It begins with finely ground chicken, seasoned with a blend of spices and herbs, including the finely chopped Betel leaves that lend their unique flavor profile to the mix. Once shaped into balls, they can be cooked to perfection in your preferred style. So, if you're looking to bring a touch of Vietnamese flair to your kitchen, why not try your hand at making these delightful chicken meatballs? With Betel leaves from your garden, you're not just cooking; you're weaving a story of health and heritage into every bite. Embrace the adventure that Vietnamese cooking offers, and let these meatballs be a testament to the rich, healthful, and vibrant cuisine that has captured hearts worldwide. Bon appétit!

Ingredients:

1/2 lb minced chicken

2 tsp red curry paste

2 garlic cloves, minced

1/2 cup chopped betel leaves

2 tbsp cilantro chopped

Seasoning with:

1 tsp of fish sauce. soy sauce, chicken powder

Some salt and black pepper and sugar

1/2 cup bread crumbs (panko)

3 cups oil for deep-frying

Directions:

In a medium bowl, combine chicken. curry paste, garlic, betel leaves, cilantro, and bread crumbs. Add the seasoning and adjust to your taste. mix well.

Divide into 14 pieces and shape each into balls.

Heat oil in a wok or large skillet over medium heat, and fry chicken balls in batches until brown, about 2 to 5 minutes. Transfer to paper towels to drain some excess oil.

Serve with rice or place inside bread.

The dipping sauce is Vietnamese dipping sauce or Thai sweet chili sauce (storebought).

Tip:

You can chop half of the betel leaves and use the leaves to wrap the meatballs