Pei Wei Asian Diner Nem Nuong (Lemongrass Meatballs)

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READY IN: 25mins
Recipe by Member 610488

This is from the Pei Wei Asian Diner website. Meatballs could be made the day before or even frozen for later use.

Ingredients Nutrition


  1. Mix all of the Nuoc Cham sauce ingredients in a bowl until the sugars dissolve. Refrigerate until needed. Will stay good for several days.
  2. Soak the bamboo skewers in water. Mix the meat with the marinade ingredients. Shape into 1 ounce meatballs and skewer 5 on each stick. Refrigerate for 4 hours and then grill over low heat with no open flame.
  3. Serve with Nuoc Cham sauce, mint, cilantro and basil. Wrap in leaf lettuce and eat with hands.

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