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RECIPE
10 INGREDIENTS 10 STEPS 1hr 10min

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.
Lemongrass Pork Meatballs (Larb Style) Recipe | SideChef
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.
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
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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
1hr 10min
Total Time
$2.09
Cost Per Serving

Ingredients

Servings
6
US / METRIC
1/4 cup
Glutinous Rice
10
Kaffir Lime Leaves , de-stemmed
3/4 in
Galangal
1 1/2 Tbsp
3 cloves
2
Shallots
1
Lime , juiced
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Delivery & Pickup From
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For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

VIEW ALL
CALORIES
360
FAT
24.2 g
PROTEIN
20.2 g
CARBS
12.7 g

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 Instructions

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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 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 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 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).
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Nutrition Per Serving
Calories
360
% Daily Value*
Fat
24.2 g
31%
Saturated Fat
9.0 g
45%
Trans Fat
0.0 g
--
Cholesterol
81.6 mg
27%
Carbohydrates
12.7 g
5%
Fiber
0.9 g
3%
Sugars
3.2 g
--
Protein
20.2 g
40%
Sodium
628.1 mg
27%
Vitamin D
--
--
Calcium
32.5 mg
2%
Iron
1.5 mg
8%
Potassium
390.6 mg
8%
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