Ingredients
- 800g lean minced pork
- 1 small red chilli, finely chopped
- 1×6cm piece lemongrass, finely chopped
- 3 cloves garlic, crushed
- 1½ tablespoons fish sauce
- 3 tablespoons mint, finely chopped
- 3 tablespoons coriander, finely chopped
Lime dipping sauce
- 2 tablespoons fish sauce
- ½ small red chilli, seeded and finely chopped
- 1½ tablespoons lime juice
- 1 teaspoon sugar
To serve
- crisp lettuce leaves
- 100g bean sprouts
- handful mint leaves
Preparation
- Place the pork, chilli, lemongrass, garlic, fish sauce and chopped herbs in a bowl and mix with your hands until the ingredients are well combined. Form into sixteen meatballs, then cover and chill for 30 minutes.
- To make the lime dipping sauce, place all the ingredients in a small bowl and stir to dissolve the sugar.
- Shortly before you’re ready to serve, arrange the lettuce leaves, bean sprouts and mint leaves on a serving plate.
- Preheat a barbecue to medium–hot. Cook the meatballs for 8–10 minutes, turning regularly, until just cooked through. Be careful not to overcook them, otherwise they will become dry.
- To serve, place a meatball in a lettuce leaf with some bean sprouts and mint. Spoon over a little of the sauce, then wrap up and eat.
This recipe is an excerpt from the The CSIRO and Baker IDI Diabetes Recipe Book which provides over 100 delicious recipes to help you improve your health, manage your weight and feed your family and friends healthy, satisfying and tasty food.
