Why You’ll Love Xiu Mai (Vietnamese Meatballs) Recipe
This recipe produces incredibly moist and flavorful meatballs thanks to the combination of ground pork and finely diced jicama. The rich tomato sauce ties everything together, making the dish hearty yet not heavy. It is versatile enough to enjoy as a breakfast staple, a satisfying lunch, or an easy dinner, and it reheats beautifully for leftovers.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Meatballs
ground pork
yellow onion, diced
jicama, finely diced
salt
chicken bouillon powder
sugar
black pepper
Tomato sauce
garlic, minced
tomato paste
granulated sugar
water
fish sauce
optional diced tomatoes
To serve
green onion, minced
fresh cilantro
French bread, rice, or rice noodles
Directions
In a large bowl, combine the ground pork, diced onion, diced jicama, salt, chicken bouillon powder, sugar, and black pepper. Mix thoroughly until everything is evenly incorporated.
Shape the mixture into 1 to 2-inch meatballs and arrange them on a lightly greased, heat-proof plate.
Steam the meatballs over boiling water for about 10 minutes. Carefully reserve the juices released during steaming.
Heat oil in a large skillet over medium heat and sauté the minced garlic until fragrant and lightly golden. Add the tomato paste and cook briefly, then stir in the sugar and fish sauce. Add water and optional diced tomatoes, mixing well.
Add the steamed meatballs and the reserved steaming juices into the sauce. Increase the heat and simmer until the sauce thickens and evenly coats the meatballs.
Garnish with green onions and fresh cilantro before serving with bread, rice, or noodles.
Servings and timing
Servings: 4
Prep time: 15 minutes
Cook time: 40 minutes
Total time: 55 minutes
Variations
Jicama can be replaced with water chestnuts or minced daikon for a similar crunchy texture.
Ground chicken, turkey, or beef can be used instead of pork for a lighter option.
Add chili paste, chili oil, or fresh chilies to the sauce for extra heat.
Serve the meatballs over noodles with steamed vegetables for a heartier meal.
Storage/Reheating
Store leftover meatballs and sauce in an airtight container in the refrigerator for up to one week. Reheat gently on the stovetop or in the microwave until warmed through. The meatballs and sauce can also be frozen for up to three months. Thaw overnight in the refrigerator before reheating.
FAQs
What does “Xiu Mai” mean?
Xiu Mai refers to Vietnamese meatballs cooked in a tomato-based sauce, inspired by Cantonese-style dumplings but prepared as a saucy meatball dish.
Can I make Xiu Mai without a steamer?
Yes, you can create a simple steaming setup using a pot with simmering water and a heat-proof plate or rack. Baking or air frying the meatballs before simmering is another option.
What should I serve with Xiu Mai?
Xiu Mai is commonly served with crusty French bread, steamed rice, or rice noodles, along with fresh herbs.
Is jicama necessary?
Jicama adds moisture and crunch, but it can be substituted with water chestnuts or daikon if unavailable.
Can I use lean ground pork?
You can, but pork with some fat content will result in juicier and more flavorful meatballs.
How spicy is the sauce?
The sauce is mild by default. Heat can be added with chili garlic sauce, chili oil, or fresh chilies.
Can I prepare Xiu Mai ahead of time?
Yes, the meatballs and sauce can be made ahead and reheated before serving.
How do I thicken the sauce?
Allow the sauce to simmer uncovered until reduced, or add a small cornstarch slurry if needed.
Can I freeze leftover Xiu Mai?
Yes, the meatballs and sauce freeze well for up to three months.
Are these meatballs gluten-free?
They are naturally gluten-free as long as all seasonings used are gluten-free.
Conclusion
Xiu Mai is a comforting Vietnamese classic that combines juicy pork meatballs with a rich tomato sauce that pairs beautifully with bread, rice, or noodles. Easy to prepare and full of flavor, this dish is perfect for everyday meals and makes excellent leftovers for busy days.
