Lemongrass Pork Meatballs (Larb Style) - 3 Ways
Flavourful lemongrass pork meatballs made with fresh mint, limes, lemongrass, ground meat & toasted rice with 3 ways to enjoy this flavourful dish!
Servings: 6 Servings
Toast the Glutinous Rice
In a frying pan, set the stove on low heat and toast the glutinous rice for 5-10 minutes or until golden brown. (Keep the pan moving to prevent the rice from burning)
Once the rice has been toasted, let it cool and grind it to a medium powder with a mortar and pestle or food processor and set it aside.
Grinding the Spices
In a food processor, grind the: keffir lime leaves, galangal, lemongrass (if using whole stalks), garlic and shallots.
Rolling the Meatballs
In a large bowl, combine the ground pork, lime juice, fish sauce, sugar, toasted glutinous rice powder and freshly ground spices together and combine it by hand or stand mixer.
Roll the meat mixture into 1 inch meatballs.
Cooking the Meatballs
In a pan, put ¼ to ½ inch of oil on medium heat and wait for the oil to get hot and shimmery before adding in the meatballs to cook.
Cook the meatballs for 5-7 minutes, until golden brown. Flipping them every 30 seconds to evenly cook it.
Serving it Up - 3 Ways
As a Noodle Bowl - Boil some vermicelli noodles and add the noodles and meatballs into the bowl. Garnish it with mint, cucumbers, a wedge of lime for some zing. Top it with crushed nuts for a bit of crunch.
Sauces: Sriracha, Nuoc Cham (A sweet, sour and salty dressing), thinned out hoisin sauce.
As a Lettuce Wrap - As a wrap we found using Boston lettuce or green leaf lettuce (different from iceberg lettuce and romaine lettuce) the easiest to roll with. Top it with vermicelli, crushed nuts and bean sprouts.
Sauces: Sriracha, thinned out hoisin sauce.
As a Salad - Chop up any type of green lettuce and top it with chopped vermicelli, bean sprouts or any type of fresh vegetables and fruits (like mango!). Serve with crushed nuts for some crunch and a light vinaigrette dressing such as nuoc cham (sweet, sour and salty fish sauce dressing)
- If you are using fresh stalks of lemongrass, use only the whites at the bottom and discard the dried top part of the stalk
- Before grinding the keffir lime leaves, remove the stem and spine. They prevent the leaves from being ground up into small bits
- Keep the pan moving when you're toasting the glutinous rice to prevent it from burning
- If the meat is sticking to your hands during the meatball rolling step, keep a small bowl of water around to keep your palms damp before rolling
- Heat up ½ tsp of meat in the microwave to taste test if the meat mixture is salty or flavourful enough
Serving: 1Serving | Calories: 323kcal | Carbohydrates: 32g | Protein: 10g | Fat: 19g | Sodium: 1501mg | Sugar: 7g