Pork and zucchini meatballs in lettuce cups
Prep 25 min
Total 40 min
Makes 4 Servings
Updated Feb 7, 2019
Chatelaine
Ingredients
1
medium zucchini
500 g
lean ground pork
1 tsp
Chinese five-spice powder
1/2 tsp
1 tbsp
iceberg lettuce
1/4 cup
1 tsp
2
carrots, grated
2 tbsp
rice vinegar
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
Calories 437, Protein 25 g, Carbohydrates 16 g, Fat 2 g, Fibre 3 g, Sodium 485 mg.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.
Recipe Collections
