Vietnamese Pork Meatball Salad

This Vietnamese Pork Meatball Salad is a delicious springtime lunch or dinner dish to serve to your guests!

Friends, have you thought about hosting a few guests for lunch? I’ve found that Easter is a sweet time, because it’s really fun to decorate an Easter table. Decorating ideas will come and go, but over the years, I’ve never seen Easter eggs go out of style. For this, I am glad. I set the table using my MacKenzie-Childs Courtly Check plates, and served a delightful Vietnamese Pork Meatballs (inspired by BHG March magazine).

Vietnamese Pork Meatball Salad

I love this recipe, because it’s protein and veggies! You can use your fingers and munch on the jicama, while cutting the meatballs with a fork and eating together with the smaller veggies.

The dressing? So easy. Fresh-squeezed lime!

The lime really makes the salad!

Want to double up the recipe so you can freeze and enjoy later? It’s easy. Store individual portions in freezer bags up to 3 months. To reheat, thaw in the refrigerator, then place in a skillet with a little broth. Simmer, covered, until heated through.

It’s okay to buy a cake

What to serve for dessert? I bought a small chocolate cake at Trader Joe’s. It’s really okay to not feel that you have to do it all, friends. Especially if you have a lot going on, and you just can’t make the time to get a dessert made. Baking takes time, and measurements have to be pretty close to perfect. You can’t adjust and wing baking like you can cooking.  So buy a cake!

Or, if you do have time to bake, BAKE THIS.

Sometimes it’s more important to get a date on the calendar, make a simple meal and buy dessert, than to stress over cooking something that you may not have time for!

This is what I love about friendships. I want to be a good friend. I want to do (love in action) what good friends do. In my case, have friends over for lunch. And I want to do it often.

What better way to show that you care about someone than to get involved, show people that you care about them.

Two Handed Coffee hour

I set up a Two Handed Coffee Hour with a group of friends that I barely knew. And guess what? Many friendships, lunches, retreats, dinner parties have taken place with that group of ladies, since that one simple hour of us all getting to know each other at my house.

Love in action has great benefits.

So, Friends, with this spring, and Easter, come new birth.

I’d love to hear if you ever reach out to new people and invite them in?

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Get the Recipe:

Pork Meatball Salad

Double the recipe and freeze extras, for nights you don’t have time to cook. Store individual portions in freezer bags up to 3 months. To reheat, thaw in the refrigerator, then place in a skillet with a little broth. Simmer, covered, until heated through.

Prep Time: 20 minutes mins

Cook Time: 15 minutes mins

Total Time: 35 minutes mins

Yield: 4

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Ingredients

 

1x2x3x

• 1 1/4 pounds ground pork
• 1 stalk fresh lemongrass, smashed and minced (1 tablespoon)
• 4 teaspoons grated fresh ginger
• 1 clove garlic, minced
• 2 teaspoons fish sauce
• 1 1/2 teaspoons lime zest
• 1 tablespoon canola oil
• Red cabbage
• Micro greens
• Grated carrots
• Jicama, cut in chunks
• 6 radish
• Lime

Instructions

 

• In a large bowl, combine pork, lemongrass, ginger, garlic, fish sauce, and lime zest. Using damp hands, form into twenty 1 1/2-inch meatballs.
• In a large skillet, heat oil over medium-high heat. Add meatballs. Cook 12 to 15 minutes or until done (165 degrees F), turning occasionally.
• Serve meatballs with cabbage, carrots, radishes, jicama, radish, and lime wedges. Drizzle with lime juice.

Author: Sandy / Reluctant Entertainer

Did you make this recipe?Tag @reluctantentertainer on Instagram and hashtag it #reluctantentertainer!

More Salad recipes for a luncheon:

My favorite Green Salad with Shrimp and Avocado {RE}

Strawberry Watermelon Chicken Salad {RE}