Pork and Lemongrass Meatballs in Lettuce Cups

Ingredients for Pork and Lemongrass Meatballs in Lettuce Cups

• 450g pork mince

• 1 lemongrass stalk, bottom 5 inches only, smashed with rolling pin, then minced

• 30g chopped shallots

• 2 tablespoons chopped fresh coriander

• 2 tablespoons fish sauce (such as nam pla or nuoc nam)

• 2 garlic cloves, chopped

• 1 tablespoon vegetable oil

• 1 teaspoon sugar

• 1/2 teaspoons ground white pepper

• 1 lemongrass stalk

• 60ml fresh lime juice

• 1/4 cup fish sauce

• 2 tablespoons chopped fresh coriander

• 2 tablespoons coarsely grated carrot

• 4 teaspoons (packed) golden brown sugar

• 2 teaspoons minced green Thai chilli or serrano chilli with seeds

• 2 tablespoons vegetable oil

• 1 head of butter lettuce, leaves separated

• 1 small persian cucumber, thinly sliced

• Ingredient info: Fish sauce can be found in the Asian foods section of many supermarkets.

How to make Pork and Lemongrass Meatballs in Lettuce Cups

Chill pork in freezer while making lemongrass paste. Combine lemongrass, 1/2 teaspoons salt, and remaining ingredients in processor; pulse until paste forms. Add chilled pork; pulse to blend. Shape into 24 balls (each about 1 tablespoon ful). Place on rimmed baking sheet. Cover; chill at least 1 hour and up to 1 day.

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, coriander, carrot, sugar, and chilli 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.