Pork and Lemongrass Meatballs in Lettuce Cups

Ingredients

1 pound ground pork

1 lemongrass stalk, bottom 5 inches only, smashed with rolling pin, then minced

1/4 cup chopped shallots

2 tablespoons chopped fresh cilantro

2 tablespoons fish sauce (such as nam pla or nuoc nam)

2 garlic cloves, chopped

1 tablespoon vegetable oil

1 teaspoon sugar

1/2 teaspoon ground white pepper

1 lemongrass stalk

1/4 cup fresh lime juice

1/4 cup fish sauce

2 tablespoons chopped fresh cilantro

2 tablespoons coarsely grated carrot

4 teaspoons (packed) golden brown sugar

2 teaspoons minced green Thai chile or serrano chile with seeds

2 tablespoons vegetable oil

1 head of butter lettuce, leaves separated

1 small persian cucumber, thinly sliced

Ingredient info: Fish sauce can be found in the Asian foods section of many supermarkets.

For meatballs:

Step 1

Chill pork in freezer while making lemongrass paste. Combine lemongrass, 1/2 teaspoon salt, and remaining ingredients in processor; pulse until paste forms. Add chilled pork; pulse to blend. Shape into 24 balls (each about 1 tablespoonful). Place on rimmed baking sheet. Cover; chill at least 1 hour and up to 1 day.
For dipping sauce and assembly:

Step 2

Cut bottom 3 inches from lemongrass. Smash with rolling pin, then mince. Measure 1 tablespoon and place in small bowl (reserve the rest for another use). Add lime juice, fish sauce, cilantro, carrot, sugar, and chile to bowl; whisk until sugar dissolves.

Step 3

Heat oil in large skillet over medium heat. Add meatballs; brown until cooked through, turning occasionally, about 15 minutes. Transfer to 1 side of large platter.

Step 4

Arrange lettuce leaves and cucumber on platter with meatballs. Allow guests to place meatballs in leaves, garnish with cucumber, and drizzle dipping sauce over.

Per serving: 389 calories

27 g fat

1 g fiber

#### Nutritional analysis provided by Bon Appétit