Good quality ground pork and some bold Thai flavors make this recipe a fantastic sharing plate that is easy to prepare and cook on a grilling plank.
Total Time: 45 minutes
For the Meatballs
- 2 lb Ground Pork
- ¼ Cup Cilantro, chopped
- 4 cloves Garlic, minced
- 1 Red Chili, chopped
- 1 Tbsp Ginger, minced
- 1 Tbsp Fish Sauce
- 1/3 Cup Sweet Chili Sauce
For the Pickled Onion
- 1 Red Onion, sliced thin
- 1 Cup Rice Wine Vinegar
- ¼ Cup Sugar
- ¼ Cup Salt
- 1” fresh Ginger , peeled
For the Lettuce cups
- Lettuce leaves (I used Butter leaf)
- Lime wedges
Every now and then a grilling plank will bow a little as it heats up, flatten the bottom of each meatball slightly to prevent them from rolling off.
- First, make the pickled onions. Bring the vinegar, sugar, and salt to a boil and pour the hot liquid over the onion and piece of ginger. Set aside to cool. This can be done in advance.
- Preheat a grill or oven to 425°F and soak the planks in hot water for at least 15 minutes.
- Add the pork, cilantro, garlic, ginger, chili, and fish sauce to a mixing bowl, combine well.
- Use your hands to roll a dozen meatballs, set them on the grilling planks.
- Brush the meatballs with chili sauce and set the planks on the grill. Cook for 25 minutes, basting with more chili sauce often.
- Remove from the heat when you reach an internal temp of 165°F.
- To serve, place a meatball in each lettuce cup, top with pickled onion, and spritz with a lime wedge.
*Keep a spray bottle of water handy in case of flare-ups.