Pork and zucchini meatballs in lettuce cups

Prep 25 min
Total 40 min
Makes 4 Servings



medium zucchini
500 g
1 tsp
1/2 tsp
1 tbsp
iceberg lettuce
1/4 cup
1 tsp
carrots, grated
2 tbsp
rice vinegar


  • GRATE zucchini and squeeze out as much liquid as possible. Pat dry with paper towel. Combine with pork, Chinese five-spice powder and salt in a large bowl. Scoop out 2-tbsp balls.
  • HEAT a large non-stick pan over medium-high. Add vegetable oil, then meatballs in a single layer. Brown on all sides, by shaking pan a few times, about 7 min. Cover and reduce heat to medium-low. Continue cooking until juices run clear, 6 more min. Arrange iceberg lettuce cups on plates.
  • COMBINE mayonnaise with hot chili-garlic sauce in a small bowl. Stir carrots with rice vinegar in another small bowl. Place 1 or 2 meatballs in each lettuce cup and top with chili-garlic mayo and carrots. Garnish with cilantro.


Calories 437, Protein 25 g, Carbohydrates 16 g, Fat 2 g, Fibre 3 g, Sodium 485 mg.

Wine Pairings

Clean slate Riesling Qualitatswein

Pair it with: A crisp riesling
Mouthwatering flavours of lime, clementine and apple blossoms abound in this refreshing riesling. At 11 percent, this crisp wine is a little lower in alcohol and made in a more off-dry style, which suits this fresh pork dish perfectly.

Our pick: Clean Slate Riesling Qualitatswein, Germany, $15.

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