Vietnamese Meatball Lettuce Wrap

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Coat a large plate with 1 tsp on the oil; set aside. In a medium bowl, combine the pork, 3 Tbsp water, cilantro, pepper, minced green onions, 2 Tbsp of fish sauce and 2 tsp sugar. Mix vigorously with a silicone spatula until combined, 20 to 30 seconds. The mixture will be soft and sticky. With lightly moistened hands, form into 20 balls and place on the prepared plate. Cover and refrigerate for 15 minutes.

Step 2

In a small bowl, stir together the lime juice, 3 Tbsp fish sauce, 2 tbsp sugar and the chilies until the sugar dissolves. Set aside

Step 3

Line another plate with paper towels. In a 12 inch nonstick skillet over medium high heat, heat 2 tsp oil. Add the meatballs and cook undisturbed until the bottoms are golden brown, 1 to 2 minutes. Using a spatula, turn each meatball and continue to cook, adjusting the heat as needed and occasionally turning the meatballs, until golden brown all over, 4 to 5 minutes. Transfer to the prepared plate; tent with foil and rest 5 minutes.

Step 4

Toss the carrots with 2 tbsp of the lime juice sauce. Serve the meatballs with the carrots, cilantro springs, sliced green onions and lettuce leaves for wrapping.