Instructions: * Note: A fish sauce available in any Asian market.

Place all the ingredients in an electric mixer and blend until very smooth. Mold all of the meat mixture into walnut-size meatballs and place on metal or bamboo skewers. Broil in the oven turning once, or on the charcoal grill, much preferred.

Serve with chopped fresh coriander or mint, lettuce leaves and moistened rice paper wrappers (see hint below), and Vietnamese Dipping Sauce.

Comments: These tiny meatballs on a stick are just the most juicy and delicious tidbits you can imagine. Cook them on charcoal and serve in rice papers, and you are in business.

Hint for preparing rice paper wrappers: These round rice wrappers can be found in large Oriental or Thai/Vietnamese markets. They come dried.

To serve: Place a moistened kitchen towel on the counter and put a few sheets of rice paper on the towel. Do not let them overlap. Using a plant sprayer or mister, spray them on both sides with water and allow them to soak up the water for a few minutes. Prepare only the amount you need. Once wet, they are not reusable. Do not let them sit too long or they will become soggy. When they are soft they are ready to serve.

These wrappers come in several sizes, so choose the one that is most convenient for your particular dish.

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