Pork and Lemongrass Meatballs in Lettuce Cups

Source:  Bon Appetit Magazine

Meatballs:
1 lb ground pork
1 lemongrass stalk
1/4 c chopped shallots
2 T chopped fresh cilantro
2 T fish sauce
2 chopped garlic cloves
1 T vegetable oil
1 t sugar
1/2 t ground white pepper

Dipping Sauce:
1 lemongrass stalk
1/4 c fresh lime juice
1/4 c fish sauce
1 T chopped fresh cilantro
1 T grated carrot
4 t brown sugar
2 t minced Thai chiles


2 T vegetable oil
1 head butter lettuce leaves
1 small Persian cucumber (confession: I don't know what a Persian cucumber is.  I used an English cucumber.  I think that was a good choice -- a regular cucumber would have too much liquid to work in this recipe.)

Chill pork in freezer while making lemongrass paste.  Obviously, I didn't have to mess with this using the lemongrass from a tube.  So I just put the pork in the freezer for like 10 -15 minutes.  It's less greasy that way, and easier to work with.  Combine all the ingredient for the meatballs in a food processor with the exception of the pork.  Pulse until paste forms.  Add the pork -- pulse until just blended. Please, don't turn it on and let it rip -- it'll turn into a gummy mushy liquidy paste that will never become meatball "material".  Form 24 meatballs.  Put them on a baking sheet.  Cover;  chill at least one hour or up to one day.  I actually left the meatballs in the fridge for 2 days, and day turned out great.

Make lemongrass past from other lemongrass stalk.  Add lime juice, fish sauce, cilantro, sugar and chile to bowl, whisk until sugar dissolves.

Heat oil in large skillet over medium heat.  Add meatballs, brown until cooked through, turning occasionally, about 15 minutes.

To assemble:  take lettuce leaf, place meatball in it, garnish with cucumber and drizzle with dipping sauce.

By now most of you know that I am drawn to recipes that have either an unfamiliar ingredient, or a new technique or both.  Lemongrass is something I have never worked with before.  I've always thought it would be an interesting ingredient to work with.  I've seen people on TV just whacking on it like no ones business.

Also, who doesn't like lettuce wraps, right?  And finally, meatballs -- little bite size meatballs?  Delicious and fun, right?  And the perfect summer meal with fresh crunch lettuce leaves.

My grocery store did not carry lemongrass.  I guess I should have looked at Whole Foods, or an Asian grocery store.  But, the grocery store did have  already minced lemongrass in a tube. Look, I know it's not like a fresh one, but at least they had the ingredient, and I figured that way at least I won't be randomly chopping at some woody lemongrass stalks.

I didn't have any trouble finding fish sauce.  In fact, I already had it at home, used it in some previous recipe.  I think it tastes like soy sauce with a slight fishy undertone.

I also prepared the meatballs on Sunday, and let them chill overnight so that I could prepare them for dinner on Monday.  Most of the time consuming work of chopping, pulsing, rolling ... most of that I got done on Sunday when I had more time to cook.  And I will tell you, I didn't actually cook the meatballs until Wednesday night b/c that's when I I had time.

It wasn't heard to make.  At all.  Just a little focus to get everything mixed, chopped, prepped.  The meatballs ROCKED.  So flavorful, so delicious.  Actually, this same recipe meatball would work with pasta and sauce as well.  I think the fact that there were no breadcrumbs or eggs in it made the meatballs richer and more flavorful, and the fish sauce and lemongrass just punches up the flavor like nothing else.

The dipping sauce is absolutely fabulous -- they say that Thai food expertly combines all major tastes in one bite -- that's definitely true of this dipping sauce -- it's sour from the lime juice and lemongrass (and I went a little nuts with the lemongrass b/c I had trouble measuring it);  very salty and savory from the fish sauce, and sweet b/c of the brown sugar (BTW, I know it sounds like a lot of sugar -- the sauce needs every bit of it).  The cilantro add a little something something, and the carrots are mellow and add a delicious crunch.  I omitted the Thai chiles b/c I was afraid that it would be too hot for my three year old daughter -- I think the sauce would have benefitted from the sauce, and at the end of the day, I just served the meatballs "naked" to my daughter, so I definitely wish  there was a bit of heat in the sauce.

I won't lie -- it's a big mess trying to eat this dish.  But it is very delicious, and well worth the time it takes to make it, and the stains on your shirt :)  And I am going to keep that meatball recipe and use it for my regular meatballs.