"but for those of us who prefer a less obvious fishy flavor, fish sauce - made from fermented anchovies and salt - is a far better option. In an exclusive Tasting Table interview about some of the most creative ways to use fish sauce, Irena Macri, recipe developer at Cooked & Loved, shares that she likes using fish sauce in both meatballs and beef burgers for its umami notes, even if its fishy flavor is undetectable."
"One of the best things about adding fish sauce to your meatball recipe is that you aren't tied to using it solely for beef meatballs. You can tie in Asian-inspired flavors and opt for a pork or chicken meatball instead. Aromatics like ginger, lemongrass, and garlic will draw attention to the savoriness of the fish sauce and your ground meat of choice, while additions like lime and cilantro will add a balancing freshness to the entire dish."
Fish sauce, made from fermented anchovies and salt, adds concentrated umami to ground meats without overt fishiness when used sparingly. A tablespoon stirred into ground beef, pork, or chicken brightens savory notes in meatballs and burgers. Asian-inspired meatballs benefit from ginger, lemongrass, and garlic to emphasize savoriness, with lime and cilantro adding balancing freshness. Fish sauce can also be splashed into cooking sauces to deepen flavor, working well in tomato-based marinara and Parmesan-topped preparations. Serve Asian-style meatballs with sweet chili dipping sauce or as protein in brothy soups for versatile applications.
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