Pork Meatball Lettuce Wraps

I was inspired to make these meatballs after getting our veggie CSA share for the week. Lettuce wraps were a great way to enjoy them, and then the leftovers ended up getting made into a salad the next day...not a far stretch..and then again as part of a rice bowl. Lettuce wraps are easy to put together and a nice way of shifting meat away from the center of the plate. The lime sauce is key to this recipe! It has just the right amount of heat and acidity.

Pork Meatball Lettuce Wraps

Prep Time: 10 Minutes Total Time: 35 Minutes Serves 6

• 1 Lb. ground pork

• ⅓ Cup chopped Cilantro - Plus more for garnish

• 3 green onions (whites and greens) finely sliced - plus more for garnish

• 2 Tsp. Honey

• ½ Tsp. Black Pepper

• 2 Tbs. Fish Sauce

• 2 Tbs. Water

• 1 Tbs. canola oil

• 2 Carrots, shredded

• 1 Cucumber, seeded and julienne cut

• 1 Head Lettuce

• ½ Cup Lime Juice

• 2 Tbs. Fish Sauce

• 1 Serrano pepper, sliced

• 2 Tbs. Honey

Instructions

• In a large bowl, combine ground pork, cilantro, green onions, 2 Tsp. honey, black pepper, half the fish sauce and the water. Mix until well blended and shape into about 20 meatballs. Refrigerate, 10-15 minutes.

• In a small bowl, combine lime juice, the remaining fish sauce, the Serrano pepper and 2 Tbs. honey. Toss shredded carrots with 2 Tbs. of the lime sauce.

• In a large skillet on medium-high, heat oil. Add meatballs and sear until golden brown on all sides. Let rest on a paper-towel lined plate.

• Serve on lettuce leaves with cucumber, carrots, cilantro and green onions. Drizzle each lettuce wrap with the lime sauce.

Slightly adapted from Milk Street magazine.