From The Chew - Michael Symon's Spicy Pork Meatball Lettuce Cups

Posted at: 08/05/2013 5:03 PM

Spicy Pork Meatball Lettuce Cups
Spicy Pork Meatball Lettuce Cups
Photo: The Chew

Serve these spicy pork meatballs on pizza dough, a bun, or mixed in with pasta.
1/2 recipe Spicy Pork Meatballs
For the Spicy Pork Meatballs:
To assemble the lettuce cups, choose the bigger outer leaves of lettuce. Place 2 meatballs in each followed by a piece of cucumber, some radishes, carrot, mint and cilantro then top with jalapeno. Garnish with lime wedges.
the Spicy Pork Meatballs: In a small bowl, soak the bread in the milk. In the meantime, in a large mixing bowl add the rest of the ingredients. Season the meat mixture well with salt and freshly ground black pepper. Ring out the excess milk from the bread and add it to the meat mixture, discarding the milk. Mix all of the ingredients well then form in to golf ball sized meatballs. 
Heat a large sauté pan over medium high heat. When the pan is hot, add enough canola oil to come slightly up the sides of the pan. Dredge the meatballs in the flour, shaking off any excess then place them in the pan. Brown on all sides, about 5 minutes, then remove to paper towels and assemble your lettuce cups.
Helpful Tips:
1. Since the meatballs are so small, leave the onion and garlic raw so that the meat will absorb their moisture as the meatballs cook.
2. You can eliminate the fish sauce if you don’t have it at home, or you can substitute chopped anchovies.
3. Use neutral oil, like canola or vegetable, to fry the meatballs. Michael does not recommend using extra virgin olive oil.
4. If the meatballs are not cooked all the way through after frying, then stick them in a 325° oven for a few minutes.