Lemongrass pork meatballs with dipping sauce

Lemongrass pork meatballs with dipping sauce

Sauce Ingredients:

• • 2 tbsp fish sauce

  • 2 tbsp water

  • 2 tbsp granulated sugar

  • 1 tbsp line juice

  • ¼ tsp hot pepper flakes

  • 2 garlic cloves, minced

Meatball Ingredients:

• • 1 Ib lean ground pork

  • 2 tbsp finely chopped lemongrass or lemongrass paste

  • 3 garlic cloves, minced

  • 1 green onion, finely chopped

  • 2 tsp fish sauce

  • 2 tsp granulated sugar

  • ½ tsp cornstarch

  • ¼ tsp white pepper

  • Canola oil for frying

Sauce Instructions:

In a small bowl, combine sauce ingredients and let sit for 10 minutes. Add more water or fish sauce to taste

Meatball Instructions:

1. Sauce: In a small bowl, combine sauce ingredients and let sit for 10 minutes. Add more water or fish sauce to taste
2. Meatballs: In a medium bowl, add pork, lemongrass, garlic, green onion, fish sauce, sugar, cornstarch, and pepper; gently mix until well combined. Refrigerate for 10 minutes to allow the flavors to develop and for 10 minutes to allow the flavors to develop and for the mixture to firm.
3. After the meat mixture has rested, use a small ice cream scoop or 2-tbsp measure to roll mixture into meatballs. In a skillet, heat a little oil over medium-high heat. Add meatballs, working in batches; cook on all sides until browned and meatballs are cooked through, about 10 minutes. Serve with dipping sauce.

Tips: To use fresh lemongrass, use the white bulb portion. Cut off the tough root and remove a few of the tough outer layers. Lightly smash lemongrass with the flat part of a knife or with a rolling pin, then finely chop

1. This delightful recipe is from “Best of Bridge Everyday Celebrations’,” a cookbook that transforms everyday moments into unforgettable culinary experiences.

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