Pork and Lemongrass Meatballs
By á-3136
Rate this recipe
0/5
(0 Votes)
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
Details
Preparation
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.
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.
You'll also love
- Bacon-Wrapped Spam bites 0/5 (0 Votes)
- Garlic Shrimp-Stuffed Sweet Mini... 0/5 (0 Votes)
- FOOD 52's SECRET INGREDIENT BEEF... 0/5 (0 Votes)
- Pear Jelly 0/5 (0 Votes)
- Crockpot Apple Dumplings 0/5 (0 Votes)
- Honey Glazed Bacon Burger 0/5 (0 Votes)
- Aunt's Ruth Pound Cake 0/5 (0 Votes)
- Not Steve's Authentic Key Lime Pie 0/5 (0 Votes)
Review this recipe