Craving a delicious, plant-based twist on a classic? Look no further than these Crispy Vegetarian Kim Tien Meatballs! Inspired by the beloved Vietnamese street food, this recipe delivers all the savory umami and satisfying texture you expect, without any meat. We've carefully crafted a blend of hearty vegetables, fragrant spices, and a crispy, flavorful coating that will have you reaching for seconds. Forget bland veggie patties; these meatballs are bursting with authentic flavor and are surprisingly easy to make.
This recipe offers a satisfying and healthy vegetarian alternative to traditional Kim Tien meatballs, perfect for a quick weeknight meal or a vibrant addition to your next party spread. Ready to dive into the delicious details? Let's get started with the step-by-step instructions below!
Tools Needed
- Bowl
- Knife
- Three sticks (for separating mushroom fibers)
- Blender (optional)
- Grill/Air fryer/Non-stick pan
- Stone pan (optional)
- Gas stove
Ingredients
- Enoki mushrooms: 200g
- Bread: 2 loaves
- Cassava (or bean sprouts): 30g + some for wrapping
- Sugar: 2 teaspoons
- Vegetarian seasoning: 1 teaspoon
- Five-spice powder: ½ teaspoon
- Chili sauce: 1 tablespoon (use ½ for meat, ½ for marinade)
- Vegetarian barbecue sauce: 1 tablespoon
- Cooking oil: 1 tablespoon
- Vegetables (for serving)
Step-by-Step Instructions
Step 1. Prepare the Ingredients
- Separate enoki mushrooms into strands using three sticks to pull lengthwise. Cut shorter and continue separating fibers.
- Cut cassava into small sticks (about chopstick size and 3cm long). Chop some cassava finely.
- Dry bread in the sun for 3-4 hours until hard, then squeeze or blend.
Step 2. Mix and Shape the Meatballs
- Combine mushrooms, chopped cassava, and bread in a bowl. Add sugar, vegetarian seasoning, five-spice powder, chili sauce, and barbecue sauce. Mix well and knead into a soft mass (this takes about 20 minutes).
- Shape the mixture around cassava sticks, creating Kim Tien meatballs.
Step 3. Marinate the Meatballs
- Mix remaining chili sauce and barbecue sauce with cooking oil. Marinate the meatballs in this mixture for at least 20 minutes.
Step 4. Cook the Meatballs
- Grill the meatballs on a grill, air fryer, non-stick pan, or stone pan until golden brown and slightly dry.
Read more: Crispy Tofu with Onions: A Delicious Vietnamese Beer Snack
Tips
- For faster bread preparation, use a blender.
- Marinated meatballs can be stored in the refrigerator and grilled later.
- Serve with vermicelli, rice vermicelli, rice paper, bread, or rice. Enjoy with sweet and sour fish sauce, vegetables, cucumber, or pickles.
Nutrition
- N/A
FAQs
1. Can I freeze these meatballs?
Yes! Once cooled completely, store them in a freezer-safe container or bag for up to 3 months. Reheat from frozen in the oven or air fryer.
2. What can I serve these meatballs with?
They're incredibly versatile! Serve them over rice, noodles, in a banh mi sandwich, or with a fresh salad. A dipping sauce like hoisin or peanut sauce is also delicious.
These crispy vegetarian Kim Tien meatballs are a testament to how flavorful and satisfying vegan cooking can be. From the initial prep to the final satisfying bite, this recipe is sure to become a new favorite in your kitchen. Enjoy the delicious results of your culinary adventure!