Pork and lemongrass meatballs in lettuce cups
These pork and lemongrass meatballs are ready in just 30 minutes and under 300 calories but are packed full of flavour. The pickled cucumber helps to keep the flavours fresh and ties in the Asian influence, and the lettuce cups keep it healthy.
- ½ cucumberseeded and diced
- 1 tbsp rice wine vinegar
- 1 large red chilliseeded and diced
- 1 stalk lemongrasschopped
- grated to make 1 tbsp ginger
- ½ bunch corianderchopped
- 500g lean pork mince
- sesame oil
- 2 carrotsshredded
- 2 little gem lettuceleaves separated
- to serve chilli sauce
- to serve steamed rice
Nutrition: per serving
- kcal259
- fat13.6g
- saturates4.8g
- carbs6.8g
- fibre3.2g
- protein25.7g
- salt0.3g
Method
step 1
Toss the cucumber with the vinegar and half the chilli and set aside. Put the remaining chilli, lemongrass, ginger and half the coriander in a small blender. Blitz until smooth, them add
to a bowl with the pork mince. Season well and combine, with clean hands. Roll into small meatballs (you should get about 24 from this mix). Heat 1 tsp sesame oil in a large non-stick frying pan and fry the meatballs all over for 8 minutes, until golden and cooked through.step 2
Add a little carrot and 2 meatballs to each lettuce leaf. Add some cucumber pickle to each and scatter with the remaining coriander. Serve with chilli sauce if you like, and some steamed rice.