Vietnamese Lemongrass Meatballs

4
Servings
30m
Prep Time
30m
Cook Time
1h
Ready In


"This sounds delicious...I found it in the November 2017 Food & Wine magazine..."

Original recipe yields 4 servings
OK
  • Garnish

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 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 & Variations


No special items needed.

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