2lemongrass stalkstender inner part, bottom 4 inches only
3shallotspeeled
¼cupfresh cilantro
3green onions
1inchpiece gingerpeeled
1small jalapeno
1carrotpeeled and coarsely chopped
2tbspfish sauce
1tspcoarse salt
1 ½lbsground pork
For Sauce:
¼cuplime juice
¼cupfish sauce
3tbspvegetable oil
2tbspgranulated sugar
2tbspgrated carrot
2tbspgrated cucumber
3tbspchili pastesuch as sambal olek
For serving:
1head of iceberg or butter lettuceleaves separated (and large ones torn)
¼large cucumberthinly sliced
Instructions
Preheat oven to 400 degrees F.
Combine all ingredients except pork in a food processor and pulse until minced. Transfer to a large bowl and add pork; use your hands to thoroughly combine.
Form meatballs, using 1 rounded tablespoon of pork mixture each, and place on parchment-lined baking sheets 1 inch apart. Bake 25 minutes, or until golden brown and cooked through.
Meanwhile, make sauce by combining all ingredients in a medium bowl. Transfer to serving dish.
Serve meatballs in lettuce cups with a slice of cucumber and a drizzle of sauce - I recommend putting out the components and letting guests assemble their own!