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1
In a large bowl, combine the five-spice powder, curry powder, turmeric, sugar, soy sauce, lemon grass, garlic, pepper and salt, and mix well.
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2
Add the beef and pork, and use your hands to thoroughly combine it with the spice mixture.
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3
Set aside to marinate for 30 minutes.
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4
Meanwhile, bring a large pot half full of water to a boil.
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5
Place the mint leaves in a mesh strainer, and dip the strainer into the boiling water for 30 seconds.
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6
Immediately plunge the leaves into a bowl of cold water.
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7
Bring water back to a boil, and add the spinach leaves.
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8
Cook for 30 seconds, or until leaves are just wilted and bright green.
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9
Immediately drain leaves, and plunge them into another bowl of cold water.
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10
When spinach and mint are cool, drain, and pat them between layers of paper towel to dry.
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11
Preheat the broiler.
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12
Form the meat into balls a little smaller than golf balls (you should have about 32).
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13
Elongate the balls slightly so that they are football-shaped.
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14
Press 5 or 6 mint leaves over the surface of each piece, and then wrap each in a spinach leaf.
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15
Place the wrapped pieces on a baking sheet drizzled with vegetable oil, and broil until the leaves are evenly browned and the meat inside is cooked through, about 6 to 7 minutes.
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16
Serve hot.
