This Xiu Mai Vietnamese Meatballs Recipe features juicy pork meatballs packed with jicama, smothered in a rich, tangy tomato sauce. Perfect for rice or banh mi!
You ever take a bite of something and immediately feel like you’re back in your childhood kitchen? That’s what Xíu Mái does for me. It’s pure comfort—tender, juicy meatballs swimming in a sweet and tangy tomato sauce, perfect for scooping up with a warm, crusty baguette or spooning over a bowl of fluffy rice.
Growing up, my grandmother would make these without measuring a single thing. She had this effortless way of knowing exactly how much seasoning to add, how long to steam the meatballs, and just the right moment to stir the sauce so it thickened just enough. Me? Let’s just say my first attempt was a learning experience. Too much salt, meatballs that fell apart, and a sauce that somehow managed to taste both bland and overly tomato-y at the same time. But after plenty of trial (and some hilarious kitchen fails), I finally got it down.
This version? It’s foolproof, packed with flavor, and ridiculously easy to make. Whether you’re making it for a cozy family dinner or meal prepping for the week, you’re going to want to double the batch—because leftovers? Somehow even better the next day.
Why You’ll Love This Xiu Mai Vietnamese Meatballs Recipe?
- Insanely juicy meatballs. Jicama keeps them tender, so they’re never dry or dense.
- That sauce. Sweet, tangy, and just the right amount of rich—it’s what makes these meatballs so special.
- Perfect for meal prep. They store beautifully and taste even better the next day.
- So many ways to eat them. Spoon them over rice, stuff them into a baguette, or even toss them over noodles.
- Authentic but simple. No fancy techniques—just solid, good cooking.
Ingredient Notes:
These Vietnamese meatballs are packed with simple but essential ingredients that make all the difference. Here’s why they matter:
For the Meatballs:
- Pork Mince – Stick to a fatty cut (like 80/20) for the juiciest results.
- Jicama – The secret ingredient! It keeps the meatballs from getting dense and adds just a hint of crunch.
- Aromatics (Shallots, Onion, Garlic) – This is where the deep, savory flavor comes in.
- Seasonings (Salt, Pepper, Bouillon Powder, Sugar) – Simple but essential for umami-packed meatballs.
- Egg & Potato Starch – Helps bind everything together without making the meatballs tough.
- Oil – A little bit mixed in keeps them from drying out while steaming.
For the Tomato Sauce:
- Fresh Tomatoes – The base of the sauce. Ripe, juicy tomatoes = maximum flavor.
- Garlic & Spring Onions – Brings a punch of aroma and extra depth.
- Tomato Paste – Adds a deeper, richer tomato flavor.
- Seasonings (Salt, Sugar, Bouillon Powder) – Balances out the acidity of the tomatoes.
- Starch Slurry – Thickens the sauce so it clings perfectly to the meatballs.
Pro Tip: If you like a chunky sauce, leave the tomatoes diced. Prefer it smooth? Blend them before cooking!
How To Make Xiu Mai Vietnamese Meatballs?
It might sound fancy, but this Xiu Mai Vietnamese Meatballs Recipe is easier than you think. Here’s how to make it perfect every time:
Step 1: Prep the Jicama & Aromatics
Cut the jicama into thin strips (about 0.2 inches thick). Bring a small pot of water to a boil, add a bit of salt, and blanch the jicama for 3 minutes until slightly softened. Drain and set aside.
Meanwhile, heat 3 tablespoons of oil in a pan over medium heat and sauté the shallots, onion, and garlic for about 3 minutes until golden brown. Let them cool.
Why this matters: Blanching softens the jicama, while sautéing the aromatics brings out their natural sweetness.
Step 2: Mix & Shape the Meatballs
Squeeze out any excess water from the jicama, then chop it into small pieces. In a large bowl, mix together:
- Pork mince
- Blanched & chopped jicama
- Sautéed aromatics (including the oil!)
- Salt, sugar, bouillon powder, and pepper
- Potato starch & egg
- 1 tablespoon oil
Roll the mixture into meatballs about 1.5 inches wide.
Pro Tip: If the mixture sticks to your hands, rub a little oil on your palms before rolling.
Step 3: Steam the Meatballs
Set up a steamer and bring it to a boil. Steam the meatballs for 20 minutes until almost fully cooked.
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Why this matters: Steaming keeps them extra moist and tender!
Step 4: Make the Tomato Sauce
Score an X on each tomato and blanch them in boiling water for 5 minutes. Remove, peel off the skin, and dice them.
In a saucepan, heat 2 tablespoons of oil over medium heat. Sauté the garlic and spring onions for a minute, then add:
- Diced tomatoes
- Tomato paste, sugar, salt, and bouillon powder
Cook for 2 minutes, then pour in 1½ cups of water. Stir and let it simmer.
Pro Tip: Want a smoother sauce? Blend the tomatoes before cooking!
Step 5: Simmer Everything Together
Add the steamed meatballs to the sauce and let them simmer for 10 minutes.
Mix 1 tablespoon potato starch with 2 tablespoons water to make a starch slurry. Stir it in and let the sauce thicken for a minute.
Serve immediately with rice, noodles, or a Vietnamese baguette!
Storage Options:
- Fridge: Store in an airtight container for up to 3 days. Reheat on the stovetop over low heat.
- Freezer: Freeze the meatballs and sauce separately for up to 1 month. Thaw overnight and reheat before serving.
Variations and Substitutions:
- No jicama? Swap it for water chestnuts or shredded carrots.
- Prefer chicken? Use ground chicken or turkey instead of pork.
- Want a spicy kick? Add some chili flakes or fresh chopped chilies to the sauce!
What to Serve with Xiu Mai Vietnamese Meatballs?
- Vietnamese Baguette (Bánh Mì) – The ultimate sandwich filler!
- Steamed Rice – Simple and classic.
- Rice Noodles – Light and perfect for soaking up the sauce.
Frequently Asked Questions:
Can I make these ahead of time?
Absolutely! The flavors get even better the next day.
How do I keep them juicy?
Jicama is the trick! It prevents the meatballs from drying out.
Can I bake them instead of steaming?
You can, but steaming keeps them extra tender.
These Xiu Mai Vietnamese Meatballs are the definition of comfort food—tender, juicy, and packed with flavor. Whether you eat them in a crusty baguette or over fluffy rice, they’re guaranteed to hit the spot.
So, are you making this? Let me know—I love hearing how it turns out!
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Planning to try this recipe soon? Pin it for a quick find later!
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Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Xiu Mai Vietnamese Meatballs Recipe
Ingredients
For the Meatballs:
- 500 g 1.1 lb ground pork
- 100 g 0.22 lb jicama, finely chopped
- 15 g 0.03 lb red shallots, finely chopped
- 1 red onion finely chopped
- 5 cloves garlic finely chopped
- 1 teaspoon chicken bouillon powder
- 1 teaspoon black pepper
- ½ teaspoon salt for blanching jicama
- 2 cups water for blanching jicama
- 3 tablespoons cooking oil for sautéing aromatics
- 1 tablespoon cooking oil for mixing into the meat mixture
- 1 teaspoon salt or to taste
- 1 teaspoon sugar or to taste
- 1 egg
- 1 teaspoon potato starch
For the Tomato Sauce:
- 5 tomatoes blanched and diced
- 4 cloves garlic finely chopped
- 2 sprigs spring onion roughly chopped
- 2 tablespoons cooking oil
- 2 teaspoons sugar or to taste
- ½ teaspoon salt or to taste
- ½ teaspoon chicken bouillon powder
- 2 teaspoons tomato paste
- 1½ cups water
- 1 tablespoon potato starch mixed with 2 tablespoons water starch slurry for thickening
- Fresh coriander for garnish
Instructions
Preparing the Meatballs:
Prepare the Jicama:
- Cut the jicama into thin strips, approximately 5 mm (0.2 inches) thick. Bring 2 cups of water to a boil in a saucepan and add ½ teaspoon salt. Blanch the jicama strips for 3 minutes, or until slightly softened. Drain thoroughly and allow them to cool. If a crispier texture is preferred, reduce blanching time. For a softer consistency, blanch slightly longer.
Sauté the Aromatics:
- Heat 3 tablespoons of cooking oil in a small pan over medium heat. Add the red onion, shallots, and garlic, cooking for 3 minutes or until golden brown and fragrant. Remove from heat and allow the mixture to cool.
Prepare the Meat Mixture:
- Using a clean kitchen towel, squeeze any excess water from the blanched jicama, then finely chop it into small pieces. In a large mixing bowl, combine the ground pork, salt, sugar, chicken bouillon powder, black pepper, browned aromatics (along with the oil from sautéing), and potato starch. Mix well to incorporate all ingredients.
Incorporate Additional Ingredients:
- Fold the chopped jicama into the meat mixture, followed by the egg and 1 tablespoon of cooking oil. Mix until the ingredients are fully integrated, forming a cohesive meat mixture.
Shape the Meatballs:
- Lightly grease your hands with a small amount of oil to prevent sticking. Roll the mixture into meatballs approximately 4 cm (1.6 inches) in diameter.
Steam the Meatballs:
- Bring a steamer to a boil and arrange the meatballs in a single layer in the steaming tray. Cover and steam for 20 minutes, or until they are 90% cooked. Once done, set aside.
Preparing the Tomato Sauce:
Blanch and Dice the Tomatoes:
- Lightly score an X on the bottom of each tomato using a sharp knife. Bring a pot of water to a boil and submerge the tomatoes for 5 minutes. Once softened, remove them, peel off the skin, and dice them into small pieces.
Sauté the Aromatics:
- Heat 2 tablespoons of cooking oil in a saucepan over medium heat. Add the garlic and chopped spring onions, sautéing for 1 minute until fragrant.
Cook the Sauce:
- Add the diced tomatoes to the pan, stirring for 1 minute before seasoning with sugar, salt, chicken bouillon powder, and tomato paste. Stir well for another 2 minutes to allow the flavors to develop.
Simmer the Sauce:
- Increase the heat to high and pour in 1½ cups of water. Stir until fully incorporated, then bring the sauce to a boil.
Combine the Meatballs and Sauce:
- Reduce the heat to medium and gently add the steamed meatballs to the tomato sauce. Allow them to simmer for 10 minutes, ensuring they absorb the rich flavors of the sauce.
Thicken the Sauce:
- Stir the potato starch slurry (1 tablespoon of potato starch mixed with 2 tablespoons of water) until fully combined, then slowly pour it into the sauce while stirring. Let the sauce simmer for an additional 1-2 minutes, or until it reaches the desired thickness.
Serve and Garnish:
- Transfer the Xiu Mai Vietnamese Meatballs to a serving dish and garnish with fresh coriander. Serve immediately with steamed rice, vermicelli noodles, or a Vietnamese baguette.
Notes
- Replace chicken bouillon powder with a gluten-free version or use fish sauce for umami depth.
- Ensure the potato starch is certified gluten-free.
- If pairing with bread, use a gluten-free baguette or serve with rice noodles instead.
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
