Vietnamese Xiu Mai (Meatballs in Tomato Sauce)

Xiu mai on a plate with sides of sliced bread.

Vietnamese Xiu Mai (Meatballs in Tomato Sauce)

Course: Appetizer, Main Course

Cuisine: Vietnamese

Prep Time: 4

Cook Time: 32

Total Time: 36

Servings: servings

Calories: 246kcal

Author: Quynh Nguyen

These Vietnamese-style pork meatballs (xiu mai) are juicy, tender, and simmered in a rich tomato sauce that’s perfect for dunking with crusty baguette or spooning over rice. With just a few simple ingredients and multiple cooking methods (steam, bake, or air fry), this recipe is flexible, cozy, and full of flavor—just like the ones you’ll find at your favorite banh mi spot.

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Ingredients

For the Meatballs

1 pound ground pork
¾ cup jicama, finely diced
½ yellow onion, finely diced
3 garlic cloves, minced
½ tablespoon fish sauce
½ teaspoon salt
½ teaspoon ground black pepper
1 teaspoon sugar

For the Sauce

½ tablespoon sesame oil
2 garlic cloves, minced
1 ½ cups water
2 teaspoon chicken bouillon powder or Better Than Bouillon
3 tomatoes, diced
3 tablespoons tomato paste
½ tablespoon fish sauce
1 tablespoon sugar
½ teaspoon black pepper
2 teaspoon cornstarch + 2 tsp water (to thicken)

To Serve

Baguette or steamed rice

Instructions

Cook the Aromatics for the Meatballs

In a skillet over medium heat, add a little oil and sauté the diced onion for 1–2 minutes until fragrant. Add the jicama and garlic, cook for 1 more minute, then let cool completely.

Form the Meatballs

In a mixing bowl, combine ground pork, the cooled onion-jicama-garlic mix, fish sauce, salt, pepper, and sugar. Mix gently. Form into golf ball–sized meatballs (about 10 total).

Cook the Meatballs (Choose One Method)

Steam: Steam over boiling water for 6 minutes.
Bake: Bake at 350°F for 15 minutes on a greased tray.
Air Fry: Air fry at 350°F for 6 minutes.

Make the Tomato Sauce

In a saucepan, heat sesame oil and sauté garlic until fragrant (about 30 seconds). Add water, bouillon, tomatoes, tomato paste, fish sauce, sugar, and pepper. Cover, bring to a boil, then lower heat and simmer for 20 minutes.

Thicken the Sauce & Combine

Mix cornstarch and water in a small bowl, then stir into the sauce to thicken. Optional: use a blender for a smooth sauce. Add meatballs to the sauce and simmer for 2–3 minutes to let them soak up the flavor.

Serve

Ladle the meatballs and sauce over warm rice or serve with slices of baguette. Enjoy!

Notes

Sauté the veggies first: Don’t skip this step! It ensures the onions and jicama are tender and fragrant in every bite.
Don’t overmix: Mix the meatball mixture just until combined for the softest texture.
Let the sauce simmer: Give it time to develop flavor—20 minutes makes all the difference.
Use a blender: If you don’t like tomato chunks, blend the sauce until smooth before adding the meatballs.

Nutrition