Wrap these flavorful meatballs in lettuce leaves with fresh mint and slivers of cucumber and carrot.
Serves: 4Save Share
Ingredients (16)
1/2 egg, lightly beaten
2 tablespoon cornstarch
1 tablespoon Asian fish sauce
1 tablespoon soy sauce
1 tablespoon sugar
1/4 cup finely minced shallots
2 garlic cloves, minced
2 tablespoon finely chopped fresh mint
1 pound ground pork
Peanut oil for brushing
Optional:
Boston or bibb lettuce leaves
Shredded carrots
Slivered seedless cucumber
Lime wedges
Sriracha
Directions
Whisk together egg, cornstarch, fish sauce, soy sauce and sugar in a medium bowl. Stir in shallots, garlic, and mint. Add pork and combine gently by hand.
Form mixture into 2 dozen walnut-size meatballs. Thread onto skewers, 3 meatballs per skewer. Refrigerate 1 hour to firm.
Heat a grill pan to medium-high. Lightly brush meatballs with oil, and grill turning often, reducing the heat if necessary, until browned on all sides and just cooked through, about 10 minutes.
Serve on skewers, or with lettuce leaves and accompaniments for wrapping, if desired.