| sauce: |
|---|
6
3
1
|
T
ea
T
|
fresh ginger, finely chp
limes, juiced
sugar
|
combine, stir to dissolve sugar
|
3
|
T
|
fish sauce
|
add and set aside 30 min
|
| meatballs: |
|---|
1
1/2
2
2
1
1
|
lb
ea
clv
T
t
t
|
ground pork
shallot, minced
garlic, minced
fish sauce
black pepper, ground
sugar
|
mix, set in icebox for an hour
|
- spoon 2 teaspoons of oil onto a platter; use
the oil to coat your hands
- scoop up a tablespoon of the pork mixture and shape it into a tight ball.
- set on the oiled plate
- repeat with the remaining pork; should be 20 meatballs
|
- if grilling, prepare grill, then
- soak wooden skewers for thirty minutes
- slide the balls onto skewers, placing 3 on each
- when the coals are ready, place skewers on the grill and cook for 10
minutes without moving.
- turn and continue cooking 10 more minutes or until the meat is
cooked through
|
| the main dish: |
|---|
2
|
ea
|
heads bibb lettuce
|
separate into leaves
|
3
|
ea
|
carrots, matchsticked
|
|
8
|
ea
|
cilantro sprigs
|
leaves only
|
- wrap the meatballs in the lettuce leaves
- top with carrots and cilantro leaves
- serve with the ginger-lime sauce
|