Lemongrass Pork Meatballs

Lemongrass Pork Meatballs
Lemongrass Pork Meatballs

Love Banh Mi, but don’t want so much bread in your diet? These scrumptious meatballs will still satisfy your craving over a bed of greens and topped with a homemade spicy sriracha mayo!

Ingredients (4 sandwiches)

Hot Chili Mayo:

  • 2/3 cup mayonnaise
  • 2 scallions finely chopped
  • 1-2 tablespoons sriracha
  • 1 tablespoon fish sauce

Meatballs:

  • 1 pound ground pork
  • 1/4 cup finely chopped fresh thai basil or cilantro
  • 4 garlic cloves, minced
  • 3 scallions finely chopped
  • 1 tablespoon fish sauce
  • 1 tablespoon sriracha
  • 1/2 tablespoon sugar
  • 2 teaspoons cornstarch
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon coarse kosher salt
  • 1 teaspoon lemongrass (or to taste)

Salads

1-2 cups coarsely grated carrots, mushrooms, tomatoes, and other normal salad veggies.

Preparation

Hot Chili Mayo:

Stir all mayo ingredients in small bowl. Season with salt. do ahead Can be made 1 day ahead. Cover and chill.

Meatballs:

Gently mix all meatball ingredients in large bowl. Using wet hands, create 1-inch meatballs.

Brown meatballs in skillet, cooking slowly and rolling as they brown so they brown on all sides. When meatballs are nearly cooked and are browned, pour 1/4 hot water into the pan and put a lid on to steam the balls. Let steam until all water is evaporated. Take lid off and roll balls around in any browned bits in the pan. (you can also use these pan drippings to add to the salad if you want.)

Prepare your salads as normal and top with (many) meatballs. Drizzle hot chili mayo over the meatballs and a bit extra to serve as your salad dressing. Enjoy!

Lemongrass Pork Meatballs
Lemongrass Pork Meatballs

(originally adapted from: https://www.epicurious.com/recipes/food/views/pork-meatball-banh-mi-356790 )