Pork and Lemongrass Meatballs in Lettuce Cups

Be the first to review
READY IN: 1hr 30mins
Recipe by Ambervim


Ingredients Nutrition


  1. Meatballs: Chill port in freezer whild making lemongrass paste.
  2. Combine lemongrass, salt and everything except pork to food processor.
  3. Pulse until it is a paste.
  4. Add chilled pork and pulse to blend.
  5. Shape into 1 tbs size balls and place on rimmed baking sheet. Cover and shill at least 1 hour and up to 1 day.
  6. DIPPING SAUCE: Place all in a small bowl and wisk until the sugar dissolves.
  7. 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.
  8. Arrange lettuce leaves and cucumber on the other side of the platter. Garnish with cucumber and drizzle dipping sauce over it all.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a