I’m about to dash out the door to chaperone an overnight field trip and I just had to share my absolute favorite, go-to item for my sack lunch today (and every time I travel). 

As you may already know, I’m a very detail-oriented person (hence why I handle the packing of CSA shares and all things spreadsheets - no offense Nathan). Anyway, when I’m packing for a trip, I want to make as many decisions as I can BEFORE I head out the door. Especially for food.

The last thing I want to do is wait until I have “hangry” kiddos to try to find someplace to eat. I’d much prefer to have my pre-packed meal all ready to go.

So what is my go-to snack/meal of choice?

Vietnamese-style Meatballs

They’re a portable, bite-sized, protein-filled snack, are delicious cold, keep well on hot days (I pack mine cold in a stainless thermos), and are so gosh darn tasty.

Ingredients:

• 1# ground beef

• 1# ground pork

• 3 eggs

• 4 Tablespoons sugar

• 3 Tablespoons corn starch

• 1 teaspoon ground pepper

• 3 Tablespoons fish sauce (I use Red Boat)

• 1 Tablespoons minced garlic

• 3 Tablespoons minced lemongrass 

• 1 Tablespoon minced ginger

• Optional - Sriracha or Gochujang paste, to taste

• 1 Tablespoon oil for pan-frying (I use coconut oil)

• Bowl of cool water 

Here’s 3 tools I use that monumentally speed up the process:

• A stand mixer (I use my Kitchenaid with the mixing blade)

• A 1-ounce ice cream scoop

• Squeeze tubes of garlic, ginger and lemongrass paste (I get them in the refrigerated section in the produce department)

• Bonus tip - double this recipe and put half the meatballs in the freezer. Your future self will thank you.

Steps:

1. Preheat oven to 375 degrees.

2. Add all ingredients to the bowl of the stand mixer. Mix on medium speed for 5 minutes (or by hand for 10 full minutes). You are looking for a meat paste-like consistency with no individually visible particles. The mixture will be very wet.

3. Use an ice cream scoop to portion out all the meatball mixture. Place pre-portioned mixture on a plate or tray.

4. When all meat is portioned, dip your hands in a cereal bowl filled with cool water. Gently roll the meatballs between your hands to make a smooth, shiny ball. If your hands get tacky or the meatball starts to stick, dip your hands again. 

5. Preheat oil in a large skillet over medium heat. Pan-fry meatballs, turning several times until browned. Remove browned meatballs to a rimmed baking sheet. Repeat until all meatballs are browned.

6. Bake meatballs at 375 degrees for 15 minutes to cook through.

7. Serve immediately or cool thoroughly and store in the fridge for a week or freeze for future adventures.

I originally learned the technique for these meatballs from this Snapguide.