Name: Vietnamese Pork Meatballs
Yield: 4 servings
Ingredients: Egg; Cornstarch; Fish Sauce; Soy Sauce; Sugar; Minced Shallot; Garlic Clove; Chopped Mint; Ground Pork; Peanut Oil; Boston Lettuce Leaf; Bibb Lettuce Leaf; Shredded Carrot; Seedless Cucumber; Lime Wedge; Sriracha

Vietnamese Pork Meatballs

Wrap these flavorful meatballs in lettuce leaves with fresh mint and slivers of cucumber and carrot.

Serves: 4

Save

Ingredients (16)

Meatballs

½ Egg
2 T Cornstarch
1 T Fish Sauce
1 T Soy Sauce
1 T Sugar
¼ cup Minced Shallot
2 Garlic Cloves
2 T Chopped Mint
1 lb Ground Pork
2 T Peanut Oil

Optional

24 Boston Lettuce Leaves
or 24 Bibb Lettuce Leaves
4 T Shredded Carrot
1 Seedless Cucumber
8 Lime Wedges
4 T Sriracha

Add to list

Directions

Whisk together egg, cornstarch, fish sauce, soy sauce and sugar in a medium bowl. Stir in shallots, garlic, and mint. Add pork and combine gently by hand.
Form mixture into 2 dozen walnut-size meatballs. Thread onto skewers, 3 meatballs per skewer. Refrigerate 1 hour to firm.
Heat a grill pan to medium-high. Lightly brush meatballs with oil, and grill turning often, reducing the heat if necessary, until browned on all sides and just cooked through, about 10 minutes.
Serve on skewers, or with lettuce leaves and accompaniments for wrapping, if desired.