Ingredients

Meatballs

• 2 lbs ground pork

• 1 tbsp oyster sauce

• 1 tbsp fish sauce

• 1 tbsp soy sauce

• 1 tbsp sesame oil

• 1 tbsp rice wine

• ½ tbsp chicken bouillon

• 1 tsp chili powder

• ½ tsp black pepper

• 1 tbsp brown sugar

• 2 tbsp corn starch

• ½ cup breadcrumbs

• 2 large eggs

• 1 medium jicama, julienned or finely diced (about 1 cup after squeezing out water)

• 1 cup onion, finely chopped

• 2 tbsp cilantro stems, finely chopped (save leaves for garnish)

• 2 tbsp white scallions, finely chopped

• ½ tbsp garlic, minced

Tomato Sauce

• 3 large tomatoes, scored and peeled, seeds removed, finely chopped

• 2 tbsp shallots, minced

• 1 tbsp garlic, minced

• 2 tbsp ketchup

• 2 tbsp sugar

• 1 can chicken soup

• 1 tsp chicken powder

• Pinch of black pepper

Slurry (for thickening)

• 1 tbsp corn starch

• 1 tbsp water

Directions

1. Prep Jicama

• Julienne or finely chop the jicama. Sprinkle with a pinch of salt and sugar to draw out moisture. Set aside.

2. Chop Aromatics

• Finely chop the scallions, onion, and cilantro stems. Save cilantro leaves for garnish.

3. Make Meatball Mixture

• In a large bowl, combine minced pork, oyster sauce, fish sauce, soy sauce, sesame oil, cooking wine, chicken bouillon, sugar, chili powder, black pepper, corn starch, breadcrumbs, and eggs. Mix well.

• Squeeze any excess moisture from the jicama, then add it to the mixture along with chopped onion, scallions, and garlic. Mix until sticky and well combined.

4. Shape Meatballs

• Rub a little oil on your hands. Shape the mixture into meatballs, patting each one between your palms to remove air bubbles.

5. Sear Meatballs

• Heat a pan over medium heat. Sear meatballs until golden brown on the outside. Remove and set aside.

6. Prepare Tomatoes

• Score the tomatoes, then blanch quickly or sear to peel off the skins. Remove seeds and finely chop.

7. Make Tomato Sauce

• In the same pan, sauté shallots and garlic until fragrant (about 30 seconds). Add chopped tomatoes, ketchup, sugar, black pepper, and chicken soup. Let simmer for 5 minutes.

8. Add Meatballs and Simmer

• Place meatballs back into the pan with the tomato sauce. Cover and let simmer on low heat for 7-8 minutes.

9. Thicken Sauce and Garnish

• In a small bowl, mix 1 tbsp corn starch with 1 tbsp water to create a slurry. Stir the slurry into the sauce to thicken. Garnish with fresh cilantro leaves.

10. Serve

• Serve hot with rice, baguette, or in a banh mi sandwich. Enjoy!