Pork and lemongrass meatballs in lettuce cups
- Preparation and cooking time
- Total time
- A little effort
- Serves 4
Skip to ingredients
- ½ cucumberseeded and diced
- 1 tbsp rice wine vinegar
- 1 large red chilliseeded and diced
- 1 stalk lemongrasschopped
- grated to make 1 tbsp ginger
- ½ bunch corianderchopped
- 500g lean pork mince
- sesame oil
- 2 carrotsshredded
- 2 little gem lettuceleaves separated
- to serve chilli sauce
- to serve steamed rice
Nutrition: per serving
- kcal259
- fat13.6g
- saturates4.8g
- carbs6.8g
- fibre3.2g
- protein25.7g
- salt0.3g
Method
step 1
Toss the cucumber with the vinegar and half the chilli and set aside. Put the remaining chilli, lemongrass, ginger and half the coriander in a small blender. Blitz until smooth, them add
to a bowl with the pork mince. Season well and combine, with clean hands. Roll into small meatballs (you should get about 24 from this mix). Heat 1 tsp sesame oil in a large non-stick frying pan and fry the meatballs all over for 8 minutes, until golden and cooked through.step 2
Add a little carrot and 2 meatballs to each lettuce leaf. Add some cucumber pickle to each and scatter with the remaining coriander. Serve with chilli sauce if you like, and some steamed rice.
