Lemongrass Vietnamese Meatballs

• Gluten free

• Meat

  • 1 lb Ground pork

• Produce

  • 1/4 cup Cilantro
  • 3 Garlic cloves
  • 1 2-inch piece Ginger
  • 3 Lemongrass stalks
  • 1 Onion, small

• Condiments

  • 2 tbsp Fish sauce
  • 2 tbsp Soy sauce
  • 1 tsp Sriracha

• Baking & Spices

  • 2 tbsp Brown sugar

• Oils & Vinegars

  • 1 Oil

Found on theendlessmeal.com

Description

Ingredients

• 3 lemongrass stalks, white part only
• ¼ cup cilantro
• 1 small onion
• 1 - 2-inch piece of ginger
• 3 garlic cloves
• 1 lb. ground pork, beef or chicken
• 2 tablespoons brown sugar (sub coconut sugar or honey for paleo)
• 2 tablespoons fish sauce
• 2 tablespoons soy sauce (sub coco aminos for paleo)
• 1 teaspoon sriracha
• Oil, to thinly cover the bottom of a frying pan

Directions

• Place the lemongrass stalks, cilantro, onion, ginger, and garlic into your food processor and process on high until smooth and almost paste-like. Place the ground pork, beef, or chicken into a large bowl and pour in the lemongrass paste. Add all the remaining ingredients and mix together well. I find using my hands the easiest way to do this.
• Roll 20 meatballs and place them on a baking sheet. Place enough oil in a large frying pan to thinly cover the bottom. Heat the pan over medium-high heat until the oil is shimmering. Cook the meatballs, turning them a few times, until they are well browned and cooked through, about 8-10 minutes.