Vietnamese Pork Meatballs
Wrap these flavorful meatballs in lettuce leaves with fresh mint and slivers of cucumber and carrot.
Ingredients (16)
Meatballs
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½ Egg
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2 T Cornstarch
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1 T Fish Sauce
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1 T Soy Sauce
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1 T Sugar
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¼ cup Minced Shallot
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2 Garlic Cloves
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2 T Chopped Mint
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1 lb Ground Pork
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2 T Peanut Oil
Optional
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24 Boston Lettuce Leaves
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or
24 Bibb Lettuce Leaves
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4 T Shredded Carrot
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1 Seedless Cucumber
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8 Lime Wedges
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4 T Sriracha
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.