Pork and Lemongrass Meatballs in Lettuce Cups


  1. 1 pound ground pork
  2. 1 lemongrass stalk, bottom 5 inches only, smashed with rolling pin, then minced
  3. 1/4 cup chopped shallots
  4. 2 tablespoons chopped fresh cilantro
  5. 2 tablespoons fish sauce (such as nam pla or nuoc nam)
  6. 2 garlic cloves, chopped
  7. 1 tablespoon vegetable oil
  8. 1 teaspoon sugar
  9. 1/2 teaspoon ground white pepper

Dipping sauce and assembly:

  1. 1 lemongrass stalk
  2. 1/4 cup fresh lime juice
  3. 1/4 cup fish sauce
  4. 2 tablespoons chopped fresh cilantro
  5. 2 tablespoons coarsely grated carrot
  6. 4 teaspoons (packed) golden brown sugar
  7. 2 teaspoons minced green Thai chile or serrano chile with seeds
  8. 2 tablespoons vegetable oil
  9. 1 head of butter lettuce, leaves separated
  10. 1 small persian cucumber, thinly sliced

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.


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