Ingredients Jump to Instructions ↓

  1. 1 pound ground pork

  2. 1 lemongrass stalk, bottom

  3. 5 inches only, smashed with rolling pin, then minced

  4. 1/4 cup chopped shallots

  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

  10. 1 lemongrass stalk

  11. 1/4 cup fresh lime juice

  12. 1/4 cup fish sauce

  13. 2 tablespoons chopped fresh cilantro

  14. 2 tablespoons coarsely grated carrot

  15. 4 teaspoons (packed) golden brown sugar

  16. 2 teaspoons minced green Thai chile or serrano chile with seeds

  17. 2 tablespoons vegetable oil

  18. 1 head of butter lettuce, leaves separated

  19. 1 small persian cucumber, thinly sliced

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

Instructions Jump to Ingredients ↑

  1. For meatballs:

  2. 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.

  3. For dipping sauce and assembly:

  4. 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.

  5. 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.

  6. 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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