Pork and zucchini meatballs in lettuce cupsBy Chatelaine
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.
- 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
- 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)
- 25 g,
- 16 g,
- 2 g,
- 3 g,
- 485 mg.
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.