Ninh Hoah (Skewered Vietnamese Meatballs)

• 1 pound ground pork
• 1/2 teaspoon freshly ground pepper
• 3 stalks lemongrass, tough outer leaves discarded and ends trimmed, minced
• 6 cloves garlic, minced
• 2 medium shallots, minced
• 1 tablespoon granulated sugar
• 2 1/2 teaspoons cornstarch
• 1 tablespoon fish sauce
• 6 wooden or bamboo skewers, soaked in hot water for 10 minutes
• Lettuce leaves for garnish

1. In a medium bowl, mix the pork, pepper, lemongrass, garlic, shallots, sugar, cornstarch and fish sauce.
2. Cover and refrigerate for at least 4 hours and up to 12.
3. Using your hands, divide the meat mixture into 18 equal portions and roll into individual balls.
4. Gently push 3 meatballs onto each skewer.
5. Preheat the broiler or a grill.
6. Broil or grill the meatballs, turning once, until uniformly brown and crisp, about 4 to 5 minutes per side.
7. Transfer to a serving platter lined with lettuce and serve with peanut sauce (see recipe) on the side.

ground pork, freshly ground pepper, stalks lemongrass, garlic, shallots, sugar, cornstarch, fish sauce, wooden

Taken from cooking.nytimes.com/recipes/9552 (may not work)