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Grilled meatballs with lettuce wraps
Serves 4 Starters and mains
Ingredients
- 450g minced pork, not lean
- 1tbsp fish sauce
- 2tbsp maple syrup
- 1 small shallot, finely chopped
- 1tsp ground black pepper
- ½tsp sea salt
- rapeseed or neutral olive oil, for brushing
For the dipping sauce
- 2tbsp fish sauce
- 2tbsp lime juice
- 2tsp granulated sugar
- 1 garlic clove, grated
- 1-2 Thai chillies, finely chopped
- thinly sliced cucumber, radish, green mango or green papaya
Accompaniments
- 115g rice noodles
- 2 little gems or mild mustard greens, to serve
- mixed herbs, such as Thai basil, shiso, perilla, dill or mint, to serve
Method
Combine the pork, 1tbsp fish sauce, the maple syrup, shallot, pepper and salt in a large bowl and mix gently with your hands until just combined. Divide into 20 balls, each around 1 slightly rounded tbsp, and lightly flatten. Set aside.
Bring a pan of water to the boil. Submerge the noodles, remove from the heat and soak for 10 minutes. Drain and rinse in cold water.
Heat a grill to medium-high. To make the sauce, combine 2tbsp fish sauce, lime juice, sugar and garlic in a bowl and whisk until the sugar has dissolved. Stir in 125ml water and your desired amount of chillies, then add the sliced vegetables and fruit.
Lightly brush the tops of the meatballs with oil, then place, oiled-side down, on the grill rack and grill for 3-4 minutes, until nicely charred in spots. Flip and cook for a further 3-4 minutes, until just cooked through and to your liking.
Serve the meatballs with the dipping sauce, noodles, greens and herbs. Wrap and enjoy.
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