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Vietnamese-Style Meatball Lettuce Wrap
Vietnamese meatballs are often skewered and grilled, but for a quick weeknight meal, a skillet does a fine job. You could serve these over steamed rice or rice vermicelli, but we liked them with herbs and lettuce leaves for wrapping, along with a lime juice and fish sauce mixture for drizzling. They're also a great filling for Vietnamese báhn mì sandwiches.
teaspoons grapeseed or other neutral oil, divided
pound ground pork
01Coat a large plate with 1 teaspoon of the oil; set aside. In a medium bowl, combine the pork, 3 tablespoons water, cilantro, ½ teaspoon pepper, minced scallions, 2 tablespoons of the fish sauce and the 2 teaspoons sugar. Mix vigorously with a rubber spatula until thoroughly combined, 20 to 30 seconds. The mixture will be soft and sticky. With lightly moistened hands, form into 20 balls and place on the prepared plate. Cover with plastic wrap and refrigerate for 15 minutes.
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