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

Name: Southeast Asian Pork and Lemongrass Meatball Kebabs Wrapped in Lettuce Leaves with Vietnamese Dipping Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup fresh lime juice; 2 tablespoons cider vinegar; 2 1/2 tablespoons Thai fish sauce; 1/4 cup water; 2 teaspoons sugar; 5 thin rounds jalapeno or other small chile; 1 tablespoon coarsely grated carrot; Peanut or canola oil, if sauteing; 1 pound Southeast Asian Pork and Lemongrass Sausage (page 59), formed into 1-inch balls; 24 red-leaf or butter lettuce leaves; 1/4 cup shredded fresh mint leaves

Servings: persons

1/4 cup fresh lime juice
2 tablespoons cider vinegar
2 1/2 tablespoons Thai fish sauce
1/4 cup water
2 teaspoons sugar
5 thin rounds jalapeno or other small chile
1 tablespoon coarsely grated carrot
Peanut or canola oil, if sauteing
1 pound Southeast Asian Pork and Lemongrass Sausage (page 59), formed into 1-inch balls
24 red-leaf or butter lettuce leaves
1/4 cup shredded fresh mint leaves

1
To make the dipping sauce, combine all the ingredients in a small bowl and stir to mix.
2
Use right away or set aside at room temperature for up to several hours.
3
(The sauce is best used without refrigerating and is perkiest if used the same day it is made.)
4
Prepare a medium-hot grill, or film the bottom of a large saute pan with oil and place over medium-high heat.
5
If grilling, soak 12 to 16 small bamboo skewers in water to cover while the grill heats.
6
If cooking on a grill, drain the skewers and thread 2 or 3 sausage balls onto each one.
7
Place them on the grill rack directly over the heat source.
8
If sauteing, place as many meatballs as will fit without crowding in the pan.
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
To serve, arrange the lettuce leaves, slightly overlapping, on a platter.
11
Transfer the meatballs to the platter as they are cooked, setting them atop the lettuce.
12
Sprinkle the mint over the meatballs.
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
Each diner lifts a lettuce leaf, enfolding 1 or 2 of the meatballs, and dips the leaf package into the sauce.

140

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/4 cup fresh lime juice, 2 tablespoons cider vinegar, 2 1/2 tablespoons Thai fish sauce, 1/4 cup water, and more.

Yes, Southeast Asian Pork and Lemongrass Meatball Kebabs Wrapped in Lettuce Leaves with Vietnamese Dipping Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

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

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