Rating: 4 stars
6 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 1
  • 6 Ratings

A big dose of ginger and lemongrass makes these meatballs extra zesty.

Source: Better Homes and Gardens

Gallery

Credit: Blaine Moats

Recipe Summary

prep:
20 mins
cook:
12 mins
total:
32 mins
Servings:
4
Yield:
20 meatballs
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl combine pork, lemongrass, ginger, garlic, fish sauce, and lime zest. Using damp hands, form into twenty 1 1/2-inch meatballs.

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  • In a large skillet heat oil over medium-high heat. Add meatballs. Cook 12 to 15 minutes or until done (165°F), turning occasionally.

  • Serve meatballs with cabbage, carrots, radishes, cilantro, and lime wedges. Drizzle with lime juice.

Tips

Double the recipe and freeze extras for nights you don't have time to cook. Store individual portions in freezer bags up to 3 months. To reheat, thaw in the refrigerator, then place in a skillet with a little broth. Simmer, covered, until heated through.

Nutrition Facts

344 calories; fat 26g; cholesterol 96mg; saturated fat 7g; carbohydrates 2g; mono fat 12g; poly fat 4g; protein 26g; vitamin a 0.9IU; vitamin c 1.3mg; thiamin 0.5mg; riboflavin 0.5mg; niacin equivalents 9.2mg; vitamin b6 0.8mg; folate 5.5mcg; vitamin b12 1mcg; sodium 332mg; potassium 375mg; calcium 26mg; iron 1.4mg.
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