Pork Meatball Salad
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Pork Meatball Salad

Servings: 4
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
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.


  • 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


  • 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.
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