Pork and Lemongrass Meatballs in Lettuce Cups
- Ready In:
- 1hr 30mins
- Ingredients:
- 20
- Serves:
-
4
ingredients
- 1 lb pork, ground
- 1 stalk lemongrass, smashed with rolling pin then minced (bottom 5 inches only)
- 1⁄4 cup shallot, chopped
- 2 tablespoons cilantro, chopped
- 2 tablespoons fish sauce (nouc nam or nam pla)
- 2 teaspoons garlic, chopped
- 1 tablespoon oil, veggie
- 1 teaspoon sugar
- 1⁄2 teaspoon white pepper
- 1⁄4 teaspoon salt
- 1 tablespoon lemongrass (bottom smashed and minced)
- 1⁄4 cup lime juice
- 1⁄4 cup fish sauce
- 2 tablespoons cilantro, chopped
- 2 tablespoons carrots, coarsely grated
- 4 teaspoons brown sugar
- 2 teaspoons serrano chilies, chopped (better yet Thai Chili)
- 2 tablespoons oil, veggie
- 1 head butter lettuce, leaves separated
- 1 cucumber, thinly sliced (Persian)
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.