Pork And Lemongrass Meatballs In Lettuce Cups

1. Meatballs: Chill port in freezer whild making lemongrass paste.

2. Combine lemongrass, salt and everything except pork to food processor.

3. Pulse until it is a paste.

4. Add chilled pork and pulse to blend.

5. Shape into 1 tbs size balls and place on rimmed baking sheet. Cover and shill at least 1 hour and up to 1 day.

6. DIPPING SAUCE: Place all in a small bowl and wisk until the sugar dissolves.

7. Heat oil in large skillet over medium heat. Add meatballs and brown until cooked through, turning occasionally. It will take about 15 minutes. Transfer to 1 side of large platter.

8. Arrange lettuce leaves and cucumber on the other side of the platter. Garnish with cucumber and drizzle dipping sauce over it all.

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Nutrient	Quantity
Total fats	171.9991 g
Protein	66.8941 g
Carbohydrates	33.767 g
Energy	1957.059 kCal
Fatty acids, total saturated 18:3 undifferentiated	1.5076 g
Water	358.0431 g
Aspartic acid	5.8874 g
Calcium, Ca	155.894 mg
Lutein + zeaxanthin	62.356 g
Fiber, total dietary	2.458 g
Carotene, beta	1448.534 g
Niacin	18.679 mg
Vitamin A, RAE	259.582 g
Arginine	4.2652 g
Riboflavin	0.9974 mg
Tocopherol, beta	0.0016 mg
Fatty acids, total saturated 20:1	1.2247 g
Glutamic acid	9.7118 g
Stigmasterol	0.06 mg
Sodium, Na	3039.608 mg
Fatty acids, total saturated 16:1 undifferentiated	4.7777 g
Total lipid (fat)	171.9991 g
Manganese, Mn	0.4479 mg
Fructose	0.5902 g
Proline	3.1501 g
Fatty acids, total saturated 16:0	38.0715 g
Fatty acids, total saturated 8:0	0.1423 g
Sucrose	16.7747 g
Choline, total	18.4511 mg
Sugars, total	22.5177 g
Serine	2.6912 g
Fatty acids, total saturated 10:0	0.4556 g
Fatty acids, total saturated 18:0	20.5955 g
Fatty acids, total saturated 20:4 undifferentiated	0.499 g
Vitamin B-6	1.6923 mg
Selenium, Se	133.6493 g
Ash	11.4022 g
Fatty acids, total saturated 18:1 undifferentiated	69.7193 g
Pantothenic acid	2.7244 mg
Phenylalanine	2.5421 g
Beta-sitosterol	0.04 mg
Copper, Cu	0.3644 mg
Betaine	0.197 mg
Thiamin	2.7658 mg
Retinol	115.984 g
Methionine	1.5944 g
Iron, Fe	4.3975 mg
Carbohydrate, by difference	33.767 g
Phosphorus, P	756.22 mg
Folate, total	60.842 g
Fatty acids, total saturated 4:0	0.4129 g
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0004 g
Lycopene	0.16 g
Alanine	3.8605 g
Cholesterol	368.432 mg
Valine	3.4234 g
Fatty acids, total saturated 18:2 undifferentiated	15.3123 g
Glycine	4.013 g
Carotene, alpha	557.04 g
Glucose (dextrose)	0.6194 g
Fatty acids, total saturated 14:0	3.2768 g
Zinc, Zn	7.6259 mg
Isoleucine	2.8645 g
Fatty acids, total saturated 12:0	0.5843 g
Fatty acids, total polyunsaturated	17.781 g
Leucine	5.0415 g
Tocotrienol, alpha	0.0318 mg
Vitamin A, IU	3273.714 IU
Folate, DFE	60.842 g
Tryptophan	0.7443 g
Vitamin C, total ascorbic acid	26.8276 mg
Phytosterols	2.76 mg
Fatty acids, total saturated 6:0	0.2445 g
Starch	0.2288 g
Tyrosine	2.1025 g
Vitamin B-12	2.9411 g
Vitamin K (phylloquinone)	10.191 g
Fatty acids, total saturated	64.3855 g
Histidine	2.3409 g
Fatty acids, total monounsaturated	75.9651 g
Threonine	2.8485 g
Folate, food	60.842 g
Cryptoxanthin, beta	4.04 g
Vitamin E (alpha-tocopherol)	1.983 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.0007 g
Magnesium, Mg	141.3 mg
Lysine	5.6733 g
Potassium, K	1558.559 mg
Cystine	0.7851 g
Fluoride, F	0.512 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Sugar	1 teaspoon	18.354	4.5908	0
Salt	0.25 teaspoon	0	0	0
Garlic	2 teaspoons	8.344	1.8514	0.028
Oil	1 tablespoon	112.128	0	12.7334
Brown sugar	4 teaspoons	45.6	11.7708	0
Carrot	2 tablespoons	6.56	1.5328	0.0384
Cucumber	1	0	0	0
Lemongrass	1	0	0	0
cilantro	2 tablespoons	0.46	0.0734	0.0104
lime juice	0.25 cup	15.125	5.0941	0.0424
shallot	0.25 cup	28.8	6.72	0.04
white pepper	0.5 teaspoon	3.552	0.8233	0.0254
pork	1	1705.536	0	159.0775
fish sauce	2 tablespoons	12.6	1.3104	0.0036
butter lettuce	1	0	0	0
serrano chilies	2 teaspoons	0	0	0