Vietnamese Lemongrass Meatballs
"This sounds delicious...I found it in the November 2017 Food & Wine magazine..."
Original is 4 servings
Ingredients
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- Garnish
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Nutritional
- Serving Size: 1 (176.6 g)
- Calories 449.9
- Total Fat - 28.4 g
- Saturated Fat - 9.7 g
- Cholesterol - 158.6 mg
- Sodium - 465.2 mg
- Total Carbohydrate - 14.3 g
- Dietary Fiber - 2.6 g
- Sugars - 6 g
- Protein - 33 g
- Calcium - 66 mg
- Iron - 2.7 mg
- Vitamin C - 11.9 mg
- Thiamin - 0.9 mg
Step by Step Method
Step 1
In a small bowl, mix the sliced shallots with the vinegar and a generous pinch of salt. Set aside.
Step 2
In a bowl, mix the pork with the egg, lemongrass, minced shallots and cilantro, fish sauce, cornstarch, garlic and 1 1/2 teaspoons of salt. Cover and refrigerate for 30 minutes. Form into 1 1/2-inch balls.
Step 3
In a large skillet, heat the oil. Add the meatballs and cook over moderate heat until browned and cooked through, 8 to 10 minutes. Transfer to a platter and serve in Bibb lettuce leaves with the picketed shallots and garnishes
Tips
No special items needed.