Thai Pork and Lemongrass Meatballs in Lettuce Cups
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Ingredients
For 4 Person(s)
Ingredients For Meatballs
- 1 Pound Ground Pork
- 1 Stalk Fresh Lemongrass, bottom 5 inches only, smashed with rolling pin, then minced
- 1/4 Cup Chopped Shallots
- 2 Tablespoons Chopped Fresh Cilantro
- 2 Tablespoons Fish Sauce
- 2 Garlic Cloves, Chopped
- 1 Tablespoon Vegetable Oil
- 1 Tablespoon Sugar
- 1/2 Teaspoon Thai Pepper Powder
Ingredients For Dipping Sauce
- 1 Stalk Fresh Lemongrass
- 1/4 Cup Fresh Lime Juice
- 1/4 Cup Fish Sauce
- 2 Tablespoons Chopped Fresh Cilantro
- 2 Tablespoons Coarsely Grated Carrot
- 4 Teaspoons (packed) Golden Brown Sugar
- 2 Teaspoons Minced Green Thai Chile or serrano chile with seeds
- 2 Tablespoons Vegetable Oil
- 1 Head of Butter Lettuce, leaves separated
- 1 Small Cucumber, thinly sliced
Method for Thai Pork and Lemongrass Meatballs in Lettuce Cups
Method - Meatballs
Chill pork in freezer while making lemongrass paste. Combine lemongrass, 1/2 teaspoon salt, and remaining ingredients in processor; pulse until paste forms. Add chilled pork; pulse to blend. Shape into 24 balls (each about 1 tablespoonful). Place on rimmed baking sheet. Cover; chill at least 1 hour and up to 1 day.
Method - Dipping Sauce
Cut bottom 3 inches from lemongrass. Smash with rolling pin, then mince. Measure 1 tablespoon and place in small bowl (reserve the rest for another use). Add lime juice, fish sauce, cilantro, carrot, sugar, and chile to bowl; whisk until sugar dissolves. Heat oil in large skillet over medium heat. Add meatballs; brown until cooked through, turning occasionally, about 15 minutes. Transfer to 1 side of large platter. Arrange lettuce leaves and cucumber on platter with meatballs. Allow guests to place meatballs in leaves, garnish with cucumber, and drizzle dipping sauce over.