Print the recipe for Lemongrass Meatball Lettuce Cups

Click the button below or select 'File > Print...'

Lemongrass Meatball Lettuce Cups

Lemongrass Meatball Lettuce Cups sprinkled with fresh herbs, drizzle with brown sugar sauce and green onion oil.
  • Serves:  6
  • Prep Time:  20 min
  • Cook Time:  20 min

Ingredients

  • 2 pounds ground chicken or pork
  • 1 (5-inch) piece lemongrass, tough outer parts removed, minced (see Note)
  • ⅓ cup + 1 tablespoon packed light brown sugar
  • 2 teaspoons kosher salt
  • 2 tablespoons minced garlic
  • 4 teaspoons minced fresh ginger
  • ⅓ cup low-sodium soy sauce or tamari
  • 3 tablespoons rice vinegar
  • 1 teaspoon sriracha
  • 3 teaspoons toasted sesame oil
  • 1 to 2 heads butter, bibb, or Boston lettuce (about 20 leaves)
  • Shredded red cabbage, for serving
  • ¼ cup roughly chopped fresh herbs, such as mint, basil, and cilantro, for serving

Green Onion Oil

  • 1 bunch green onions, white and green parts, trimmed and thinly sliced
  • 2 tablespoons vegetable oil
  • 1 tablespoon soy sauce or tamari
  • 1 tablespoon rice vinegar
  • 1 tablespoon fish sauce
  • 2 teaspoons minced garlic
  • 2 teaspoons minced peeled fresh ginger

Method

  1. Make the meatballs. In a large bowl, combine the ground chicken with the lemongrass, 1 tablespoon of the brown sugar, salt, 1 tablespoon of the garlic, and 3 teaspoons of the ginger. Mix well, then with wet hands, form golf ball–size meatballs (about 2 tablespoons each) and place on a plate. You should have about 24 meatballs.

  2. In a medium bowl, stir together the remaining ⅓ cup brown sugar, soy sauce, rice vinegar, the remaining 1 tablespoon garlic, the remaining 1 teaspoon ginger, the sriracha, and ½ teaspoon of the sesame oil.

  3. Heat the remaining 2½ teaspoons of sesame oil in a large nonstick skillet over medium-high heat. Once the oil is glistening, add the meatballs in a single layer. Cook, undisturbed, until the meatballs are just browned on the bottom, about 3 minutes. Turn them carefully and cook to brown the opposite side, about 3 minutes. Add the soy sauce mixture to the skillet and bring to a boil. Reduce the heat to medium-low to simmer. Cover and cook until the meatballs are cooked through, 5 to 7 minutes or until the meatballs reach 165°F on an instant read thermometer. Remove lid, transfer the meatballs to a plate. Continue simmering the sauce until it is thick enough to coat the back of a spoon, about 5 minutes more. Transfer the sauce to a small bowl for serving.

  4. Meanwhile, make the green onion oil. In a small bowl, stir together the green onions, vegetable oil, soy sauce, vinegar, fish sauce, garlic, and ginger to combine.

  5. To serve, divide the meatballs between the lettuce leaves. Sprinkle them with the herbs and drizzle them with the brown sugar sauce and green onion oil.


Note: You should be able to find fresh lemongrass near the fresh ginger at most grocery stores. Look for rigid stalks with tight layers. To prep it, just trim off the root end like you would with a green onion. Peel off any loose outer layers, then slice and dice away!