Pork and Lemongrass Meatballs in Lettuce Cups

Ingredients

• 1 head boston lettuce separated
• 2 tablespoons carrots grated
• 0.3 cup fish sauce 
• 2 tablespoons cilantro leaves fresh chopped
• 2  garlic clove chopped
• 4 teaspoons brown sugar packed ()
• 0.5 teaspoon pepper white
• 1 pound ground pork 
• 1  lemon grass 
• 0.3 cup juice of lime fresh
• 1 small persian cucumber thinly sliced
• 2 teaspoons serrano chiles green with seeds minced
• 0.3 cup shallots chopped
• 1 teaspoon sugar 
• 2 tablespoons vegetable oil 

Equipment

• bowl
• frying pan
• baking sheet
• whisk
• rolling pin

Directions

1. Chill pork in freezer while making lemongrass paste.
2. Combine lemongrass, 1/2 teaspoon salt, and remaining ingredients in processor; pulse until paste forms.
3. Add chilled pork; pulse to blend. Shape into 24 balls (each about 1 tablespoonful).
4. Place on rimmed baking sheet. Cover; chill at least 1 hour and up to 1 day.
5. Cut bottom 3 inches from lemongrass. Smash with rolling pin, then mince. Measure 1 tablespoon and place in small bowl (reserve the rest for another use).
6. Add lime juice, fish sauce, cilantro, carrot, sugar, and chile to bowl; whisk until sugar dissolves.
7. Heat oil in large skillet over medium heat.
8. Add meatballs; brown until cooked through, turning occasionally, about 15 minutes.
9. Transfer to 1 side of large platter.
10. Arrange lettuce leaves and cucumber on platter with meatballs. Allow guests to place meatballs in leaves, garnish with cucumber, and drizzle dipping sauce over.
11. Per serving: 389 calories, 27 g fat, 1 g fiber
12. Bon Appétit