Pork and zucchini meatballs in lettuce cups
52
- Prep Time25 mins
- Total Time40 mins
- Makes4 Servings
Pork and zucchini meatballs in lettuce cups recipe Photo by Erik Putz
Skip spaghetti-night this week for a new family-favourite. Spicy mayo adds the zip, carrots, crunch, and building your own? — a whole lot of tasty fun.
Ingredients
1 medium zucchini
500 g lean ground pork
1 tsp Chinese five-spice powder
1/2 tsp salt
1 tbsp vegetable oil
iceberg lettuce
1/4 cup mayonnaise
1 tsp hot chili-garlic sauce
2 carrots, grated
2 tbsp rice vinegar
cilantro
Instructions
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.
Nutrition (per serving)
Calories 437, Protein 25g, Carbohydrates 16g, Fat 2g, Fibre 3g, Sodium 485mg.
Wine Pairings
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.