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Pork Meatballs with Lemon Grass and Dill

Pork Meatballs with Lemon Grass and Dill

  • Makes
    4 servings
  • Cook Time
    25 minutes
  • Rating

The inspiration for these meatballs comes from Southeast Asia (dill, though more a Western herb, is used in the cooking of northern Vietnam). If you can find ground galangal, it’s great in place of the ground ginger; it lends a citrusy, uniquely Southeast Asian flavor and aroma. A food processor makes quick work of mincing the aromatics and produces a firm texture in the cooked meatballs. Serve with rice or lettuce leaves for wrapping, and with a simple dipping sauce of fish sauce, lime juice, sugar and garlic. Or tuck them into a baguette with pickled vegetables, banh mi style.

Ingredients
  • 2

    stalks fresh lemon grass, trimmed to the lower 5 or 6 inches, dry outer layers discarded, thinly sliced

  • 1½

    teaspoons ground ginger OR ground galangal

  • 3

    tablespoons chopped fresh dill

  • 3

    medium garlic cloves, roughly chopped

  • 1

    large egg

  • 3

    tablespoons neutral oil, divided

  • Kosher salt and ground black pepper

  • 1

    pound ground pork

In a food processor, process the lemon grass, ginger, dill, garlic, egg, 1 tablespoon oil, 1 teaspoon salt and ½ teaspoon pepper until the lemon grass is finely chopped. Add the pork and process until paste-like. In a 12-inch nonstick skillet, swirl the remaining 2 tablespoons oil and 2 tablespoons water. Shape the pork mixture into 1½-inch balls and place in the pan. Cook without stirring over medium-high until the water simmers, then cover and cook until the exterior of the meatballs is no longer pink. Uncover and continue to cook, stirring occasionally, until browned on all sides.