Pork and Lemongrass Meatballs in Lettuce Cups

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Ready In:
1hr 30mins
Ingredients:
20
Serves:
4
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ingredients

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directions

  • Meatballs: Chill port in freezer whild making lemongrass paste.
  • Combine lemongrass, salt and everything except pork to food processor.
  • Pulse until it is a paste.
  • Add chilled pork and pulse to blend.
  • Shape into 1 tbs size balls and place on rimmed baking sheet. Cover and shill at least 1 hour and up to 1 day.
  • DIPPING SAUCE: Place all in a small bowl and wisk until the sugar dissolves.
  • Heat oil in large skillet over medium heat. Add meatballs and brown until cooked through, turning occasionally. It will take about 15 minutes. Transfer to 1 side of large platter.
  • Arrange lettuce leaves and cucumber on the other side of the platter. Garnish with cucumber and drizzle dipping sauce over it all.

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RECIPE SUBMITTED BY

As I am in South Florida, I have many edible fruits and perennial veggies in my yard. So, I like to cook with them.
 
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