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 1/4poundsground pork
1stalk fresh lemongrass, smashed and minced (1 tablespoon)
4teaspoonsgrated fresh ginger
1clovegarlic, minced
2teaspoonsfish sauce
1 1/2teaspoonslime zest
1tablespooncanola oil
Red cabbage
Micro greens
Grated carrots
Jicama, cut in chunks
6radish
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.