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Pork and lemongrass meatballs in lettuce cups

Name: Pork and lemongrass meatballs in lettuce cups
Total time: 30 min
Ingredients: cucumber ½, seeded and diced; rice wine vinegar 1 tbsp; red chilli 1 large, seeded and diced; lemongrass 1 stalk, chopped; ginger grated to make 1 tbsp; coriander ½ bunch, chopped; lean pork mince 500g; sesame oil; carrots 2, shredded; little gem lettuce 2, leaves separated; chilli sauce to serve; steamed rice to serve

30 minutes
serves 4
Easy

These pork and lemongrass meatballs are ready in just 30 minutes and under 300 calories but are packed full of flavour. The pickled cucumber helps to keep the flavours fresh and ties in the Asian influence, and the lettuce cups keep it healthy.

August 18, 2015 at 7:26 am

Ingredients

cucumber ½, seeded and diced
rice wine vinegar 1 tbsp
red chilli 1 large, seeded and diced
lemongrass 1 stalk, chopped
ginger grated to make 1 tbsp
coriander ½ bunch, chopped
lean pork mince 500g
sesame oil
carrots 2, shredded
little gem lettuce 2, leaves separated
chilli sauce to serve
steamed rice to serve

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.