Southeast Asian Pork and Lemongrass Meatball Kebabs Wrapped in Lettuce Leaves with Vietnamese Dipping Sauce

  1. To make the dipping sauce, combine all the ingredients in a small bowl and stir to mix.
  2. Use right away or set aside at room temperature for up to several hours.
  3. (The sauce is best used without refrigerating and is perkiest if used the same day it is made.)
  4. Prepare a medium-hot grill, or film the bottom of a large saute pan with oil and place over medium-high heat.
  5. If grilling, soak 12 to 16 small bamboo skewers in water to cover while the grill heats.
  6. If cooking on a grill, drain the skewers and thread 2 or 3 sausage balls onto each one.
  7. Place them on the grill rack directly over the heat source.
  8. If sauteing, place as many meatballs as will fit without crowding in the pan.
  9. Cook, turning the balls frequently, until brown all around and no longer pink in the center but still moist, 8 to 10 minutes, by either method.
  10. To serve, arrange the lettuce leaves, slightly overlapping, on a platter.
  11. Transfer the meatballs to the platter as they are cooked, setting them atop the lettuce.
  12. Sprinkle the mint over the meatballs.
  13. Divide the dipping sauce among a few small bowls and set the bowls around the table so the sauce is within easy reach of all the diners.
  14. Each diner lifts a lettuce leaf, enfolding 1 or 2 of the meatballs, and dips the leaf package into the sauce.

lime juice, cider vinegar, fish sauce, water, sugar, thin, carrot, peanut, sausage, redleaf, mint leaves

Taken from www.epicurious.com/recipes/food/views/southeast-asian-pork-and-lemongrass-meatball-kebabs-wrapped-in-lettuce-leaves-with-vietnamese-dipping-sauce-389512 (may not work)

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