Use code TRIPLE10 to save $10 on your first three grocery orders.
SideChef
Recipes
Appetizers
Lemongrass Pork Meatballs (Larb Style)
Recipe

10 INGREDIENTS • 10 STEPS • 1HR 10MINS

Lemongrass Pork Meatballs (Larb Style)

4.8
4 ratings
Flavourful lemongrass pork meatballs made with fresh mint, limes, lemongrass, ground meat & toasted rice! See the last steps for 3 different ways to enjoy these delicious meatballs.
Add to plan
logo
Lemongrass Pork Meatballs (Larb Style)
Save
author_avatar
Pups with Chopsticks
Hi, I'm Joyce, the creator of Pups with Chopsticks food blog exploring international flavours & ingredients - bringing you delicious and fun classic and fusion recipes!
https://pupswithchopsticks.com
Flavourful lemongrass pork meatballs made with fresh mint, limes, lemongrass, ground meat & toasted rice! See the last steps for 3 different ways to enjoy these delicious meatballs.
1HR 10MINS
Total Time
$1.25
Cost Per Serving
Ingredients
Servings
6
US / Metric
Ground Pork
1.5 lb
Ground Pork
Glutinous Rice
1/4 cup
Glutinous Rice
Kaffir Lime Leaf
10
Kaffir Lime Leaves, de-stemmed
Galangal
3/4 in
Galangal
Lemongrass
1 1/2 Tbsp
Lemongrass
Garlic
3 cloves
Garlic
Fish Sauce
3 Tbsp
Fish Sauce
Granulated Sugar
1 Tbsp
Granulated Sugar
Shallot
2
Shallots
Lime
1
Lime, juiced
Nutrition Per Serving
VIEW ALL
Calories
357
Fat
24.1 g
Protein
20.1 g
Carbs
12.0 g
Add to plan
logo
Lemongrass Pork Meatballs (Larb Style)
Save
author_avatar
Pups with Chopsticks
Hi, I'm Joyce, the creator of Pups with Chopsticks food blog exploring international flavours & ingredients - bringing you delicious and fun classic and fusion recipes!
https://pupswithchopsticks.com

Author's Notes

If you are using fresh stalks of lemongrass, use only the whites at the bottom and discard the dried top part of the stalk.

Before grinding the kaffir lime leaves, remove the stem and spine. They prevent the leaves from being ground up into small bits Keep the pan moving when you’re toasting the glutinous rice to prevent it from burning.

If the meat is sticking to your hands during the meatball rolling step, keep a small bowl of water around to keep your palms damp before rolling
Cooking InstructionsHide images
step 1
In a frying pan, set the stove on low heat and toast the Glutinous Rice (1/4 cup) for 5-10 minutes, or until golden brown. Keep the pan moving to prevent the rice from burning.
step 2
Once the rice has been toasted, let it cool and grind it to a medium powder with a mortar and pestle or food processor and set it aside.
step 2 Once the rice has been toasted, let it cool and grind it to a medium powder with a mortar and pestle or food processor and set it aside.
step 3
In a food processor, grind the: Kaffir Lime Leaves (10), Galangal (3/4 in), Lemongrass (1 1/2 Tbsp), Garlic (3 cloves) and Shallots (2).
step 4
In a large bowl, combine the Ground Pork (1.5 lb), juice of the Lime (1), Fish Sauce (3 Tbsp), Granulated Sugar (1 Tbsp), glutinous rice powder and freshly ground spices together and combine it by hand or stand mixer.
step 4 In a large bowl, combine the Ground Pork (1.5 lb), juice of the Lime (1), Fish Sauce (3 Tbsp), Granulated Sugar (1 Tbsp), glutinous rice powder and freshly ground spices together and combine it by hand or stand mixer.
step 5
Roll the meat mixture into 1 inch meatballs.
step 5 Roll the meat mixture into 1 inch meatballs.
step 6
In a pan, put 1/4 to 1/2 inch of oil on medium heat and wait for the oil to get hot and shimmery before adding in the meatballs to cook.
step 7
Cook the meatballs for 5-7 minutes, until golden brown. Flip them every 30 seconds to evenly cook.
step 8
As a Noodle Bowl – Boil some vermicelli noodles and add the noodles and meatballs into the bowl. Garnish it with mint, cucumbers, a wedge of lime for some zing. Top it with crushed nuts for a bit of crunch. Sauces: Sriracha, Nuoc Cham (sweet, sour and salty fish sauce dressing), or thinned out hoisin sauce.
step 8 As a Noodle Bowl – Boil some vermicelli noodles and add the noodles and meatballs into the bowl. Garnish it with mint, cucumbers, a wedge of lime for some zing. Top it with crushed nuts for a bit of crunch. Sauces: Sriracha, Nuoc Cham (sweet, sour and salty fish sauce dressing), or thinned out hoisin sauce.
step 9
As a Lettuce Wrap – As a wrap we found using Boston lettuce or green leaf lettuce the easiest to roll with. Top it with vermicelli, crushed nuts and bean sprouts. Sauces: Sriracha, thinned out hoisin sauce.
step 9 As a Lettuce Wrap – As a wrap we found using Boston lettuce or green leaf lettuce the easiest to roll with. Top it with vermicelli, crushed nuts and bean sprouts. Sauces: Sriracha, thinned out hoisin sauce.
step 10
As a Salad – Chop up any type of green lettuce and top it with chopped vermicelli, bean sprouts or any type of fresh vegetables and fruits like mango. Serve with crushed nuts for some crunch and a light vinaigrette dressing such as Nuoc Cham (sweet, sour and salty fish sauce dressing).
step 10 As a Salad – Chop up any type of green lettuce and top it with chopped vermicelli, bean sprouts or any type of fresh vegetables and fruits like mango. Serve with crushed nuts for some crunch and a light vinaigrette dressing such as Nuoc Cham (sweet, sour and salty fish sauce dressing).
Tags
view more tags
Appetizers
Dairy-Free
Asian
Snack
Shellfish-Free
Dinner
0 Saved
top