Thai-style Meatballs in Lettuce Cups

• 1 piece Ginger (1/2 Inch Size), Peeled And Minced
• 5 cloves Garlic, Minced
• 2 Tablespoons Brown Sugar
• 1/4 cups Thai Fish Sauce
• 1/4 cups Rice Vinegar
• 1/4 cups Fresh Lime Juice
• 2 teaspoons Ground Cumin
• 6 Green Onions, Thinly Sliced
• 1/4 teaspoons Red Chile Pepper Flakes
• 1/4 teaspoons Kosher Salt
• 1 pound Ground Pork
• 13 cups Granulated Sugar
• 2 heads Butter Lettuce, Leaves Cleaned & Seperated
• 2 Mangos, Peeled, Pitted And Cut In 1/2" Cubes
• 2 Persian Cucumbers, Diced
• 13 cups Cilantro Leaves And Stems, Chopped
• 13 cups Mint Leaves

1. Heat oven to 400 F. Combine the first 10 ingredients (ginger through salt) in a small bowl to make sauce.
2. Put the ground pork in another bowl.
3. Remove half the sauce and combine it with the ground pork.
4. Shape the pork mixture into 1 1/2 meatballs, about the size of golf balls.
5. Set the remaining sauce aside.
6. Put the sugar in a small bowl or plate and dip each meatball into the sugar to coat.
7. Put a sheet of parchment paper on a baking sheet and arrange the meatballs on the paper at least an inch apart.
8. Bake for 15-20 minutes.
9. Turn up the heat to 425 F and bake an additional 5 minutes to caramelize the meatballs.
10. Remove from oven.
11. Place the butter lettuce leaves side-by-side on a serving platter.
12. In each leaf put one meatball, a couple pieces each of mango and cucumber and a sprinkling of cilantro and mint.
13. Top each meatball with a teaspoon of the reserved sauce.
14. Or toss the meatballs, lettuce, mango, cucumbers, mint and cilantro together with the sauce for a salad.

ginger, garlic, brown sugar, sauce, rice vinegar, lime juice, ground cumin, green onions, red chile pepper, kosher salt, ground pork, sugar, butter, cucumbers, cilantro, mint leaves

Taken from tastykitchen.com/recipes/appetizers-and-snacks/thai-style-meatballs-in-lettuce-cups/ (may not work)