I Know Summer Is Over but This Dinner Has Been on Repeat in

Ingredients

Vietnamese Meatballs:

2 pounds ground pork, ground turkey or a combination

¼ cup chopped fresh basil or 2 teaspoons dried

4 garlic cloves, finely minced

2 green onions, finely chopped

1 tablespoon fish sauce

1 tablespoon sweet Thai chili sauce

1 ½ tablespoons coconut sugar

1 tablespoon cassava flour

1 teaspoon pepper

½ teaspoon salt

1-2 teaspoons tallow or coconut oil, for browning

For the meatballs, preheat the oven to 400 degrees F. In a large bowl, combine the ground pork, basil, garlic, green onions, fish sauce, hot sauce, coconut sugar, cassava flour, salt and pepper. Scoop the mixture into 1- to 2-inch meatballs. Heat the tallow or coconut oil in a large 12-inch skillet (I use cast iron) over medium heat until hot and rippling. Add the meatballs in a single layer and brown on all sides.

Transfer the browned meatballs to a baking sheet and repeat with remaining meatballs. Bake the meatballs for 15 minutes. Remove from the oven.

NUOC CHAM (VIETNAMESE SAUCE)

1/4 cup fish sauce

4 tbsp rice vinegar

2 tbsp coconut sugar

1/2 cup water

2 garlic cloves , finely chopped

3 tbsp lime juice

Directions

Mix all ingredients in a jar and drizzle generously over the assembled noodle bowls!!