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.
Reviews
Comments (5)
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Anonymous
PermalinkI think this recipe is wrong, you need to have some sort of flour to make the meat balls firm.
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Yonghee
PermalinkKnead the Mixture enough and the balls will come out firm. Even when you add lots of water to make the moist, it works! Flour might make the balls more bland.
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I made these along with the sauce, and both were awesome. I'm super excited to try these both in different variants like soups and salads. Thanks for sharing this recipe. I had no issue with the meatballs firming up at all as the recipe is written. The chilling of the meat helps that for sure, and I had mine in the fridge for less than an hour.
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Grace
PermalinkWas the meat ball suppose to be fried?? Or just grilled?? Or maybe cook on a sautéed pan?
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