thin rice noodles, such as vermicelli, cooked Add more water and continue to whisk, if the sauce is too thick to dip.ġ/2 lb. In a mixing bowl, whisk all ingredients until well combined. sriracha (depending on how spicy you like it)ġ. Set aside until ready to assemble the wraps.Ģ-3 tsp. Grill until cooked through about 4-5 minutes on each side.ħ. You want meatballs, but with flat enough sides so that they can get grill marks.Ħ. Shape the mixture into 16 equal-size balls, and then slightly flatten so it’s somewhere between a meatball and a slider patty. Meanwhile, start heating your grill or a grill pan over medium heat.ĥ. Combine the mixture thoroughly, but being careful not to overwork the meat (only enough to ensure the meat is well-mixed with the ingredients). ![]() Add the onion mixture and remaining ingredients to the pork.Ĥ. Add the onion, garlic, chilis, ginger, and lemongrass (only if using fresh lemongrass), and sweat the mixture, stirring frequently, until the onions are soft.ģ. Heat vegetable oil in a large saute pan over medium heat. Add the pork to a large mixing bowl set aside.Ģ. almond flour (all-purpose would work fine here)ġ. (makes 8 wraps serves 8 for an appetizer or 3-4 for a main course)ġ jalapeno, serrano, red chili, or 4-5 bird’s eye chilis, mincedġ 2-inch piece of ginger, peeled and mincedĢ stalks fresh lemongrass, minced OR 2 Tbsp lemongrass paste (since my grocery store didn’t have fresh lemongrass when I went, booo)ġ/4 c. RECIPE: Lettuce Wraps with Grilled Lemongrass Meatballs and Peanut Dipping Sauce Since we don’t use much of a binder (like breadcrumbs and eggs) in this recipe, this step is necessary (NOTE: in the pictures below, I was actually making a triple batch so I could freeze some…do not be alarmed if it looks like there is more in my pictures than there should be!).Įnjoy! These are so good – tangy, spicy, sweet, salty, EVERYTHING! Give them a try and let me know what you think in the comments! I like this for a couple reasons – it gets the flavors to develop and marry a little bit, and you get rid of some of the water content that could make the meatballs fall apart and crumble. This recipe includes sweating all of the aromatics (onions, chilis, garlic, ginger) together before adding them to the meat mixture. So if your ground pork is any less than 20 percent fat, add a tablespoon of neutral oil (vegetable, canola, sunflower, etc.) to the meatballs. I ground my own pork shoulder for this recipe, which is a relatively higher fat cut. Start with ground pork – the fattier, the better (these are some relatively healthy lettuce wraps, so, you know, LIVE A LITTLE). Make sure to drain them thoroughly or they’ll make the lettuce wrap soggy!Ģ. Glass noodles would work well on these wraps too! Cooked rice noodles. ![]() ![]() You want your noodles cold, so cook, rinse, drain, and refrigerate the noodles at least an hour or two before you’re ready to eat. Combined with rice noodles and sliced vegetables and a quick sweet and salty peanut dipping sauce, these lettuce wraps are a perfect appetizer or light and refreshing meal.ġ. So I decided to stick with Asian food, and specifically, pulling from all the flavors that I love about Vietnamese food! These lettuce wraps are made with super-tender, super-fragrant grilled pork meatballs that are full of lemongrass, ginger, and garlic, among other classic Southeast Asian flavors. I decided that as long as there were meatballs and some sort of noodle, the spirit of the challenge will have been met. On the other hand, I view lettuce wraps as a dish exclusively reserved for East Asian/Southeast Asian cuisine. I think “spaghetti and meatballs” means the Italian dish with red sauce and lots of parmesan cheese…which is amazing. These two were not the easiest to mash up. You all are going to have to let me have some creative license with this one. I mean…it’s got pasta and meatballs…and it’s wrapped in lettuce…
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