Lemongrass Pork Meatballs

Meatballs are one of my absolute favorite things to eat, and they also happen to be something that Hanna requests I make all the time, so between the two of us, meatballs show up on our dinner table more than I can count. Now, instead of the traditional meatballs, though, I knew I had to create a Vietnamese-inspired version. So I went back to one of my most popular recipes: my Lemongrass Pork Chops, an iconic Vietnamese dish typically served alongside com tam (broken rice). I took that inspiration, along with all the marinade ingredients, and combined them with ground pork to create these incredible lemongrass pork meatballs. The result? Meatballs that are sweet, savory, and loaded with that unmistakable lemongrass fragrance that fills the entire kitchen the second they hit the air fryer. I was honestly blown away after taking that first bite, and I am so excited to share this recipe with you all.

Why These Lemongrass Pork Meatballs Work So Well

The magic of this recipe comes down to the combination of flavors working together. You get the aromatic, citrusy punch of fresh lemongrass, the deep savory backbone from soy sauce, oyster sauce, and Dear Mam fish sauce, and just the right amount of sweetness from brown sugar to balance everything out, and you have a meatball that is complex in flavor but incredibly simple to put together.

If you have ever made Vietnamese lemongrass pork chops at home, you already know how addictive that flavor profile is. These meatballs capture all of that in a perfectly portioned, bite-sized package that works for weeknight dinners, meal prep, or even entertaining.

Key Ingredients for Vietnamese Pork Meatballs

Ground Pork: Two full pounds give you a generous batch, perfect for feeding a crowd or saving leftovers. This recipe makes about ~30 small meatballs, depending on how big you roll them up.

Fresh Lemongrass: This is the star of the show. Make sure you mince it as finely as possible so it distributes evenly throughout the meat. You want that lemongrass fragrance in every single bite.

Soy Sauce, Oyster Sauce, and Fish Sauce: This trio creates the perfect umami foundation. The soy sauce brings saltiness, the oyster sauce adds depth and a slight sweetness, and the fish sauce rounds everything out with that funky, savory punch that makes Vietnamese food so irresistible.

Brown Sugar: Essential for that sweetness and the beautiful caramelization you get on the outside of each meatball as it air fries.

The Secret Ingredient: Banh Mi Bread Crumbs

Here is one of my favorite parts about this recipe. Instead of reaching for a box of store-bought bread crumbs, I used a leftover banh mi loaf from a different recipe, tore it into small pieces, and threw it into the food processor. I blended it until it turned into coarse crumbs, and it worked perfectly for this dish.

Banh mi bread has a beautifully light, airy texture with a thin, crisp crust, and when you turn it into breadcrumbs, it gives these meatballs an incredibly tender interior. The crumbs absorb moisture from the egg and the sauces, keeping everything juicy while also helping the meatballs hold their shape. If you do not have banh mi on hand, you can substitute panko bread crumbs, but I highly recommend trying it with banh mi at least once. The difference is noticeable!

Tips for the Best Lemongrass Pork Meatballs

Mince the lemongrass as finely as you can. Large pieces of lemongrass can be tough and stringy, which is not what you want in a meatball. Take the extra minute to get a really fine mince, or pulse the lemongrass in a food processor before adding it to the meat.

Do not skip the egg and bread crumbs. These two ingredients work together as the binding agents that keep your meatballs moist and tender. The egg provides structure while the bread crumbs absorb liquid and prevent the meatballs from drying out.

Use a cookie scoop for even sizing. This ensures all your meatballs cook at the same rate. Nothing is worse than having some meatballs overcooked while others are still raw in the center.

Let the mixture rest for a few minutes before shaping. If the mixture feels too soft or sticky, pop it in the refrigerator for 10 to 15 minutes. The cold firms everything up and makes shaping much easier.

Frequently Asked Questions

What is the best way to mince lemongrass for meatballs?

Start by peeling away the tough outer layers of the lemongrass stalk and trimming the top and root end. Use only the bottom tender portion, roughly the lower third of the stalk. Slice it into thin rounds, then mince finely with a knife or pulse in a food processor until very fine. Fine mincing ensures the incredible lemongrass fragrance is distributed evenly throughout every meatball.

Can I use store-bought breadcrumbs instead of banh mi breadcrumbs?

You can substitute panko or regular bread crumbs in a pinch, but using a leftover banh mi loaf gives the meatballs a lighter, airier texture and a subtle flavor that ties everything together beautifully. Tear the banh mi into small pieces and pulse in a food processor until you get coarse crumbs.

Can I bake these meatballs in the oven instead of using an air fryer?

Absolutely. Preheat your oven to 400F (200C) on convection mode. Place the meatballs on a lined baking sheet, and bake for 18 to 20 minutes or until cooked through and golden on the outside. The air fryer gives you a slightly crispier exterior, but the oven works great for larger batches.

Can I pan-fry these meatballs instead of air-frying them?

Absolutely. Heat a tablespoon of oil in a large skillet over medium-high heat and cook the meatballs in batches, turning them occasionally until browned on all sides and cooked through (about 10 to 12 minutes total). Pan-frying gives you a slightly crisper exterior with beautiful caramelization from the brown sugar in the mixture.

Can I freeze these meatballs?

Yes, these meatballs freeze incredibly well. Let them cool completely after cooking, then transfer to a freezer-safe container or bag. They will keep for up to three months. Reheat from frozen in a 350F oven for about 10 minutes.

Can I use a different protein instead of pork?

Ground chicken or ground turkey will both work, though keep in mind that leaner proteins can produce a slightly drier meatball. If you go with chicken or turkey, consider adding an extra tablespoon of oil to the mixture to keep things moist. The flavor profile will still be delicious, but ground pork offers the best texture and richness for this recipe.