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.
Ingredients
- 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.