Vietnamese Lemongrass Meatballs
Created by TeresaS on October 25, 2017
- Servings: 4
- Prep Time: 30m
- Cook Time: 30m
- Recipe #28485
Ingredients
- 4 shallots (2 thinly sliced and 2 minced)
- 1/4 cup rice vinegar (unseasoned)
- Salt
- 1 pound ground pork
- 1 large egg
- 3 tablespoon minced lemongrass
- 1 tablespoon minced cilantro (plus leaves for garnish)
- 1 tablespoon fish sauce
- 2 teaspoons cornstarch
- 1 garlic clove, minced
- 1 tablespoon oil (canola oil)
- Bibb lettuce leaves
- Garnish
- Fresh mint
- Fresh basil
- Lime wedges
- Chili-garlic paste
- Cucumber and carrot, julienne
How to Make
-
Step 1: In a small bowl, mix the sliced shallots with the vinegar and a generous pinch of salt. Set aside.
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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.
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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
Nutritional Facts
- 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