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Vietnamese meatballs are often skewered and grilled, but for a quick weeknight meal, a skillet does a fine job. You could serve these over steamed rice or rice vermicelli, but we liked them with herbs and lettuce leaves for wrapping, along with a lime juice and fish sauce mixture for drizzling. They're also a great filling for Vietnamese báhn mì sandwiches.
teaspoons grapeseed or other neutral oil, divided
pound ground pork
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