My Xiu Mai Recipe 

My mom flew over 1,300 miles and requested I make my Xiu Mai (AKA Vietnamese meatballs) for her. The recipe is down below in the description! Don't miss out.
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XIU MAI | VIETNAMESE MEATBALLS
MEATBALLS
1/2 lb shrimp (peeled, deveined and minced)
1/2 cup water chestnuts, diced
1 small yellow onion, diced
1 lb ground meat of choice
1/2 tsp salt
1/2 tsp black pepper
2 tsp fish sauce
5 cloves garlic, minced
1/4 cup Panko bread crumbs
TOMATOE SAUCE
5 cloves garlic, minced
2 lbs tomatoes cup, chopped
1 can chicken broth (14.5 oz)
2 TBSP sugar
2 TBSP fish sauce
1/2 tsp black pepper
SLURRY
4 TBSP water + 2 TBSP cornstarch
1. Make your meatballs- mince 1/2 lb of shrimp so it becomes a paste. Then mix all of your ingredients under MEATBALLS and form into balls. Once you have all of your meatballs, give them a sear and set aside.
2. In a sauce pan, heat up some oil and sauté your garlic until fragrant.
3. Then add your tomatoes and cook until the skin start to blister/ wilt. Smash the tomatoes with the back of a spoon
3. Once you’ve smashed the tomatoes and theirs no more big chunks, season with: sugar, fish sauce and black pepper. Give this a good mix and then add your meatballs.
4. Bring this to a boil and then reduce heat to simmer, cover and cook for 15 minutes.
5. After 15 mins, uncover thicken your sauce by adding a slurry (4 TBSP water + 2 TBSP cornstarch)
6. Enjoy with crusty bread
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