Easy lemongrass meatballs

Step 1/4

• 10 g ginger
• 2 cloves garlic
• 1 stalk lemongrass
• ½ chili
• 15 g cilantro
• 1 lime
• 1 tbsp sugar
• 2 tbsp fish sauce

• cutting board
• knife
• bowl
• juicer

Finely mince ginger, garlic, lemongrass, and chili. Chop cilantro, saving some stalks for serving . To make the dressing, mix the juice of one lime, sugar, half of the fish sauce, half of the minced chili, and half of the minced cilantro in a small bowl. Set aside.

Step 2/4

• 500 g ground pork
• 2 tbsp fish sauce
• 15 g cilantro
• salt
• pepper

• bowl

Place ground pork, minced ginger, lemongrass, garlic and the remaining chili, fish sauce and remaining minced cilantro in a mixing bowl. Season with salt and pepper and mix thoroughly. Use wet hands to form the meatball mixture into walnut-sized balls.

Step 3/4

• vegetable oil (for frying)

• frying pan
• tongs

Heat vegetable oil in a frying pan over medium heat. Once the pan is hot, add meatballs. Fry on one side until golden brown, then flip carefully. Fry the meatballs for about 7 minutes, or until all sides are golden brown and cooked through.

Step 4/4

• rice (cooked, for serving)
• white cabbage (for serving)
• lime (for serving)

• bowl

Assemble a bowl with steamed rice, meatballs, white cabbage and cilantro, and lime wedges if desired. Spoon some of the sauce over.

Enjoy your meal!