Pork And Lemongrass Meatballs In Lettuce Cups Recipes
PORK AND LEMONGRASS MEATBALLS IN LETTUCE CUPS
Provided by Adrian Gaut
Categories Pork Appetizer Low Cal Dinner Healthy Lemongrass Lettuce Bon Appétit Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 22
Steps:
- For 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.
- For dipping sauce and assembly:
- 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.
VIETNAMESE LEMONGRASS MEATBALLS
We enjoy these tasty meatballs served over a bowl of rice or wrapped in lettuce cups. They're balanced with flavors of spicy, salty, tangy, and sweet, and also make wonderful appetizers. Leftover meatballs may be stored in the freezer in a resealable plastic bag.
Provided by lutzflcat
Yield 4
Number Of Ingredients 17
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with parchment paper and set aside.
- Combine ground pork, bread crumbs, shallot, lemongrass paste, mint, fish sauce, brown sugar, garlic, ginger root, and salt in a large bowl. Using a 1-tablespoon cookie scoop, shape mixture into meatballs, and place on the prepared baking sheet.
- Bake in the preheated oven until meatballs are no longer pink in the center and cooked through, about 15 minutes.
- Meanwhile, prepare the dipping sauce by mixing water, fish sauce, lime juice, sugar, Thai chile, and garlic in a small bowl.
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Place meatballs under the hot broiler just until the tops start to turn brown to get a little color and crispness, about 2 minutes. Serve with the dipping sauce.
Nutrition Facts : Calories 306.3 calories, Carbohydrate 16.3 g, Cholesterol 73.6 mg, Fat 16.5 g, Fiber 0.3 g, Protein 22.2 g, SaturatedFat 6.1 g, Sodium 1589.1 mg, Sugar 7.9 g
PORK AND LEMONGRASS MEATBALLS IN LETTUCE CUPS
Make and share this Pork and Lemongrass Meatballs in Lettuce Cups recipe from Food.com.
Provided by Ambervim
Categories Meatballs
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- 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.
Nutrition Facts : Calories 382.9, Fat 20.9, SaturatedFat 4.9, Cholesterol 95.2, Sodium 2337.4, Carbohydrate 14.6, Fiber 1.2, Sugar 8.6, Protein 34.1
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