Vietnamese Meatballs in Tomato Sauce (Xíu Mại)

Some dishes are made for tearing off a piece of warm baguette and scooping up every last bit of sauce. Vietnamese Meatballs in Tomato Sauce, or Xíu Mại, is just that kind of comforting meal. The pork meatballs are gently steamed with jicama for a tender, juicy bite, then nestled in a savoury tomato sauce with garlic and shallots. Serve them fresh from the pan with crusty Vietnamese baguettes, or enjoy them over a bowl of steamed jasmine rice.

Recipe for Vietnamese Meatballs in Tomato Sauce (Xíu Mại)

Tracy Hoang

Tender pork meatballs, juicy jicama, and a rich tomato sauce come together in this homestyle Xíu Mại recipe. The meatballs are steamed first, then gently warmed in the sauce so they stay soft and flavourful. Serve with warm Vietnamese baguettes for dipping, or spoon the meatballs and sauce over steamed jasmine rice for a satisfying meal.

Please refer to the video instructions at the end of the recipe if you’d like to see how to make Vietnamese Meatballs in Tomato Sauce (Xíu Mại) in action.

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Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

Cuisine Vietnamese

Servings 4

Equipment

• 1 small pot
• 1 steamer
• 1 large skillet

Ingredients

  

Meatballs & Base Mixture:

• 350 grams regular ground pork
• 70 grams pork fat
• 150 grams jicama
• 2 tablespoons panko breadcrumbs
• 2 green onions finely chopped

Meatball Seasoning:

• 1½ tablespoons oyster sauce
• 2 teaspoons mushroom powder
• 1 teaspoon ground black pepper
• 1 teaspoon salt

Tomato Sauce & Aromatics:

• 4 ripe medium tomatoes
• 1½ tablespoons oyster sauce
• 1 tablespoon tomato paste
• 1 tablespoon granulated sugar
• 1 tablespoon freshly minced garlic
• 1 tablespoon freshly minced shallot

Optional:

• ¼ cup water or as needed to loosen sauce
• Slurry: 1 teaspoon cornstarch + 1 tablespoon water for thickening

For Serving & Garnish:

• Reserved chopped green onions
• Fresh cilantro, chopped (optional)
• Warm Vietnamese baguettes (bánh mì) or steamed jasmine rice

Instructions

 

Prepare the Vegetables and Pork Fat:

• Remove the jicama' skin, then finely dice it. Bring a small pot of water to a boil. Blanch the minced jicama for about 1 minute. Drain well, wrap in a clean tea towel or cheesecloth, and squeeze firmly to remove excess moisture. Set aside.
• In the same boiling water, blanch the pork fat slab for 1 to 2 minutes until firm, then cut it into very fine dice.
• Lightly score a shallow "X" on the bottom of each tomato. Submerge in boiling water for 30 to 45 seconds until the skin begins to peel back. Transfer to cold water, peel off skins, and finely chop or purée in a blender.

Mix and Steam the Meatballs:

• In a large mixing bowl, combine the ground pork, diced pork fat, squeezed jicama, panko breadcrumbs, and half of the chopped green onions.
• Add the oyster sauce, mushroom powder, black pepper, and salt. Mix gently just until the ingredients come together evenly. Avoid overworking the meat, as excessive mixing can make the meatballs dense and tough.
• Shape the mixture into golf-ball-sized meatballs, and arrange them in a heatproof steaming dish with raised edges.
• Set up a steamer over medium-high heat. Steam the meatballs for approximately 15 minutes, until cooked through. Be careful not to over-steam them.
• Carefully remove the dish from the steamer. Transfer the meatballs onto a plate and be sure to reserve every drop of the savoury steaming liquid for the sauce.

Simmer the Tomato Sauce:

• Heat cooking oil in a large skillet or wide pan over medium heat. Add the minced garlic and shallots, sautéing for about 1 minute until fragrant and lightly golden.
• Pour in the tomato purée along with the reserved meatball juices. Stir briefly to blend flavours.
• Stir in the tomato paste, oyster sauce, and sugar. If you prefer a looser sauce, add a splash of water (about ¼ cup).
• Allow the sauce to gently simmer for 4 to 5 minutes so the flavours meld. Taste and adjust the seasoning to your liking.
• Gently slide the steamed meatballs into the simmering tomato sauce. Spoon the sauce generously over each meatball, letting them simmer together on low heat for 2 to 3 minutes until well coated and piping hot. Again, try not to overcook the meatballs in the sauce.
• If you prefer a glossier, thicker sauce, stir in the cornstarch slurry and simmer for an additional minute.

Serve:

• Turn off the heat. Transfer the meatballs and rich tomato sauce into a deep serving bowl.
• Garnish with the remaining green onions and fresh cilantro. Serve immediately with warm, crusty baguettes for dipping.

Video

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