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.
- 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
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.