Photo: Sam Loyd
Pork and Lemongrass Meatballs in Lettuce Cups
20 ingredients
Makes 4 servings
openrecipes
Estimated Nutrition (whole recipe, rough)
638
Calories
32g
Protein
40g
Fat
42g
Carbs
Counts 14 of 15 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Lime | juice of 1 lime (44ml) | 11 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| White Pepper | 1 tsp ground (2.3g) | 6 |
| Lemongrass | 1 tbsp (6g) | 5 |
| Lettuce | 1 cup shredded (36g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Seed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 pound ground pork
- 1 lemongrass stalk, bottom 5 inches only, smashed with rolling pin, then minced
- 1/4 cup chopped shallots
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons fish sauce (such as nam pla or nuoc nam)
- 2 garlic cloves, chopped
- 1 tablespoon vegetable oil
- 1 teaspoon sugar
- 1/2 teaspoon ground white pepper
- 1 lemongrass stalk
- 1/4 cup fresh lime juice
- 1/4 cup fish sauce
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons coarsely grated carrot
- 4 teaspoons (packed) golden brown sugar
- 2 teaspoons minced green Thai chile or serrano chile with seeds
- 2 tablespoons vegetable oil
- 1 head of butter lettuce, leaves separated
- 1 small persian cucumber, thinly sliced
- Fish sauce can be found in the Asian foods section of many supermarkets.
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes