**Pork and Lemongrass Meatballs in Lettuce Cups: A Symphony of Flavors**
Embark on a culinary journey to Southeast Asia with our delightful recipe for Pork and Lemongrass Meatballs in Lettuce Cups. This dish tantalizes the taste buds with a harmonious blend of savory, tangy, and refreshing flavors. Tender and juicy pork meatballs, infused with the aromatic essence of lemongrass, are nestled in crisp lettuce cups, creating a perfect balance of textures. Accompaniments like the zesty dipping sauce, crunchy peanuts, and fresh herbs elevate this dish to a symphony of flavors. Get ready to indulge in a culinary experience that will transport you to the vibrant streets of Southeast Asia.
This recipe includes step-by-step instructions for making the flavorful pork meatballs, the tangy dipping sauce, and assembling the lettuce cups. We also provide variations for vegetarian and gluten-free options, ensuring that everyone can enjoy this delectable dish.
VERMICELLI NOODLES WITH LEMONGRASS PORK MEATBALLS
This recipe can be made ahead, scaled up for a crowd, and easily customized to any diner's taste.
Provided by Jessica Battilana
Categories Small Plates Dinner Meatball Noodle Pork Lemongrass Wheat/Gluten-Free
Yield 6 servings
Number Of Ingredients 24
Steps:
- Make the meatballs:
- Cut the bottom 1/2 inch off each lemongrass stalk and trim the woody top portion of each stalk and discard. Peel the outer layers of each stalk until you reach the tender center. Thinly slice the stalks into coins, then very finely mince. Transfer to a medium bowl and add the pork, fish sauce, salt, sugar, and white pepper and mix to combine. Roll into 1 1/2-inch meatballs and set on a rimmed baking sheet. The meatballs can be made beforehand; transfer to a lidded container or tightly wrap the baking sheet with plastic wrap. Refrigerate until ready to use but no longer than 24 hours.
- Make the dressing:
- In a small jar with a lid, combine the fish sauce, sugar, lime juice, garlic, and minced chile. Put the lid on the jar and shake vigorously until the sugar has dissolved. Set aside (the dressing will keep, refrigerated, for up to a week, though it gets spicier as it sits).
- Make the fried shallots:
- Pour the oil into a medium heavy-bottomed saucepan over medium heat and add the sliced shallots to the cold oil. Line a plate with paper towels and set it nearby. As the oil heats, the shallots will begin to sizzle and bubble; fry, stirring frequently for even cooking, until the shallots begin to brown, about 6 to 8 minutes. Continue cooking, stirring constantly, until they are an even golden brown and crisp (at this stage, they can go from nicely browned to acrid and overcooked very quickly, so be vigilant). Use a spider or slotted spoon to transfer the shallots to the paper-towel- lined plate. Let the oil cool, then pour through a fine- mesh sieve into a clean jar. (Do not discard the oil; it's liquid gold, great for another batch of fried shallots or to add flavor to dressings and sautéed vegetables, and you can also use it to make a batch of aioli.) The fried shallots can be made in advance. Let cool, then store in an airtight container at room temperature. Resist snacking on them; they'll keep for about a week.
- Bring a large pot of water to a boil. When the water is boiling add the vermicelli noodles and cook according to package instructions until tender. Drain, rinse with cold water, and transfer to a rimmed baking sheet. Drizzle with a tablespoon of the shallot oil (it's fine if it's still warm) and toss to coat.
- Preheat the broiler to high. Transfer the baking sheet of meatballs to the oven, positioning it a few inches from the heating element. Broil the meatballs until browned, about 3 minutes, then roll the meatballs to the second side and broil for 3 minutes longer. Transfer to a bowl.
- To serve, arrange the vermicelli on a platter and surround with carrots, cucumber slices, lettuce, mint, and cilantro leaves. Serve the meatballs, dressing, fried shallots, and chopped peanuts alongside. Let the diners dig in, serving themselves some of the noodles, carrots, and cucumbers, garnished with herbs, shallots, and peanuts. Spoon dressing over each serving and top with a few meatballs.
PORK AND LEMONGRASS MEATBALLS IN LETTUCE CUPS
Make and share this Pork and Lemongrass Meatballs in Lettuce Cups recipe from Food.com.
Provided by Ambervim
Categories Meatballs
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- Meatballs: Chill port in freezer whild making lemongrass paste.
- Combine lemongrass, salt and everything except pork to food processor.
- Pulse until it is a paste.
- Add chilled pork and pulse to blend.
- Shape into 1 tbs size balls and place on rimmed baking sheet. Cover and shill at least 1 hour and up to 1 day.
- DIPPING SAUCE: Place all in a small bowl and wisk until the sugar dissolves.
- Heat oil in large skillet over medium heat. Add meatballs and brown until cooked through, turning occasionally. It will take about 15 minutes. Transfer to 1 side of large platter.
- Arrange lettuce leaves and cucumber on the other side of the platter. Garnish with cucumber and drizzle dipping sauce over it all.
Nutrition Facts : Calories 382.9, Fat 20.9, SaturatedFat 4.9, Cholesterol 95.2, Sodium 2337.4, Carbohydrate 14.6, Fiber 1.2, Sugar 8.6, Protein 34.1
MINI ASIAN MEATBALLS IN LETTUCE CUPS
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes Ground Beef Recipes
Time 30m
Number Of Ingredients 10
Steps:
- Finely chop together garlic, ginger, and scallions. In a bowl, gently combine garlic mixture with ground beef, fish sauce, and salt. Form mixture into 52 meatballs, each 1 inch in diameter.
- Heat oil in a large skillet over high. Working in batches, fry meatballs until browned and cooked through, about 5 minutes a batch.
- In a small bowl, mix together mayonnaise and lime juice. Serve meatballs in lettuce cups, with lime mayonnaise and accompaniments.
VIETNAMESE LEMONGRASS MEATBALLS
We enjoy these tasty meatballs served over a bowl of rice or wrapped in lettuce cups. They're balanced with flavors of spicy, salty, tangy, and sweet, and also make wonderful appetizers. Leftover meatballs may be stored in the freezer in a resealable plastic bag.
Provided by lutzflcat
Yield 4
Number Of Ingredients 17
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with parchment paper and set aside.
- Combine ground pork, bread crumbs, shallot, lemongrass paste, mint, fish sauce, brown sugar, garlic, ginger root, and salt in a large bowl. Using a 1-tablespoon cookie scoop, shape mixture into meatballs, and place on the prepared baking sheet.
- Bake in the preheated oven until meatballs are no longer pink in the center and cooked through, about 15 minutes.
- Meanwhile, prepare the dipping sauce by mixing water, fish sauce, lime juice, sugar, Thai chile, and garlic in a small bowl.
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Place meatballs under the hot broiler just until the tops start to turn brown to get a little color and crispness, about 2 minutes. Serve with the dipping sauce.
Nutrition Facts : Calories 306.3 calories, Carbohydrate 16.3 g, Cholesterol 73.6 mg, Fat 16.5 g, Fiber 0.3 g, Protein 22.2 g, SaturatedFat 6.1 g, Sodium 1589.1 mg, Sugar 7.9 g
Tips:
- Prep the ingredients: Before you start cooking, make sure all the ingredients are prepped and measured. This will help the cooking process go smoothly and quickly.
- Choose the right lettuce: The type of lettuce you use for the cups is important. It should be sturdy enough to hold the meatballs and sauce, but not so thick that it's difficult to eat. Butterhead lettuce or bibb lettuce are both good choices.
- Make sure the meatballs are cooked through: Use a meat thermometer to ensure that the meatballs have reached an internal temperature of 165°F (74°C) before serving.
- Don't overcook the meatballs: Overcooking can make the meatballs tough and dry. Cook them just until they are cooked through.
- Use fresh herbs: Fresh herbs, such as cilantro, mint, and basil, add a lot of flavor to this dish. If you don't have fresh herbs on hand, you can use dried herbs, but they won't be as flavorful.
Conclusion:
This pork and lemongrass meatballs in lettuce cups recipe is a delicious and easy-to-make appetizer or main course. The meatballs are tender and flavorful, and the lemongrass gives them a unique and refreshing taste. The lettuce cups are a great way to serve the meatballs, and they add a healthy touch to the dish. This recipe is sure to be a hit at your next party or gathering.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love