Vietnamese Meatballs (Bun Cha) | Frugal Nutrition

Vietnamese Meatballs (Bun Cha)

  • Author: Caitlin


These delicious meatballs are the perfect treat for weekday lunches or dinner. Serve them in your bento box or atop a fresh and tangy salad!



For the Meatballs:

  • 1 pound ground pork
  • 1 pound ground beef
  • 2 Tablespoons minced mint
  • 2 Tablespoons minced basil
  • 2 Tablespoons minced cilantro
  • 3 scallions, minced (green parts only for Low FODMAP)
  • 2 Tablespoons chia seeds
  • 2 Tablespoons ginger
  • 2 teaspoons lime zest
  • 1/2 teaspoon salt (increase to 1 tsp for Low FODMAP)
  • 1 Tablespoon fish sauce (omit for Low FODMAP)
  • 1 Tablespoons coconut aminos (omit for Low FODMAP)
  • 3 cloves garlic, minced (omit for Low FODMAP)

For the Sauce:

  • 1/3 cup homemade mayo (or primal kitchens)
  • 1/4 teaspoon salt
  • 1/4 teaspoon cayenne (more to taste)


For the Meatballs:

  • Combine all ingredients until well mixed. Refrigerate for about 10 minute to let the chia seeds start to gel.
  • Preheat oven to 400ºF.
  • Using a small ice cream scoop, measure out 45-50 meatballs, then roll each one individually between two hands. Place them on a lined baking sheet.
  • Bake for about 20 minutes or until completely cooked through.

For the Sauce: 

  • Combine the mayo, salt, and cayenne and serve!


Feel free to add 1 minced Thai chili (or 1/2 a minced jalapeño) for added heat.

Nutrition label is for the meatballs alone; does not include the sauce.

If you’re making these for lunches, you can definitely stretch them out to 8 servings. You do you!

Social media & sharing icons powered by UltimatelySocial