Southeast Asian Pork and Lemongrass Meatball Kebabs Wrapped in Lettuce Leaves with Vietnamese Dipping Sauce

1. 1

   To make the dipping sauce, combine all the ingredients in a small bowl and stir to mix.

2. 2

   Use right away or set aside at room temperature for up to several hours.

3. 3

   (The sauce is best used without refrigerating and is perkiest if used the same day it is made.)

4. 4

   Prepare a medium-hot grill, or film the bottom of a large saute pan with oil and place over medium-high heat.

5. 5

   If grilling, soak 12 to 16 small bamboo skewers in water to cover while the grill heats.

6. 6

   If cooking on a grill, drain the skewers and thread 2 or 3 sausage balls onto each one.

7. 7

   Place them on the grill rack directly over the heat source.

8. 8

   If sauteing, place as many meatballs as will fit without crowding in the pan.

9. 9

   Cook, turning the balls frequently, until brown all around and no longer pink in the center but still moist, 8 to 10 minutes, by either method.

10. 10

    To serve, arrange the lettuce leaves, slightly overlapping, on a platter.

11. 11

    Transfer the meatballs to the platter as they are cooked, setting them atop the lettuce.

12. 12

    Sprinkle the mint over the meatballs.

13. 13

    Divide the dipping sauce among a few small bowls and set the bowls around the table so the sauce is within easy reach of all the diners.

14. 14

    Each diner lifts a lettuce leaf, enfolding 1 or 2 of the meatballs, and dips the leaf package into the sauce.

* Per serving · 4 servings · Values may vary.