Best Pork Meatballs with Lemon Grass and Dill Recipe - How to Make Pork Meatballs with Lemon Grass and Dill

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Milk Street Recipe
Cookish

Pork Meatballs with Lemon Grass and Dill

25 minutes

Pork Meatballs with Lemon Grass and Dill

The inspiration for these meatballs comes from Southeast Asia (dill, though more a Western herb, is used in the cooking of northern Vietnam). If you can find ground galangal, it’s great in place of the ground ginger; it lends a citrusy, uniquely Southeast Asian flavor and aroma. A food processor makes quick work of mincing the aromatics and produces a firm texture in the cooked meatballs. Serve with rice or lettuce leaves for wrapping, and with a simple dipping sauce of fish sauce, lime juice, sugar and garlic. Or tuck them into a baguette with pickled vegetables, banh mi style.

4

Servings

25 minutes

Ingredients

  • 2

    stalks fresh lemon grass, trimmed to the lower 5 or 6 inches, dry outer layers discarded, thinly sliced

  • teaspoons ground ginger OR ground galangal

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