Vietnamese Meatball

Vietnamese Meatball - Candy Coated Culinista

A carb free dinner that comes together in a snap.

Yield/Serving: 4
Start to Finish Time: 35 min.
Difficulty level is: Easy

From Milk Street Tuesday Nights

Ingredients
• 3 tsp grapeseed or neutral oil, divided
• 1 pound ground pork
• 1/3 cup chopped fresh cilantro, plus sprigs, to serve
• ½ tsp ground black pepper
• 6 scallions, white and light green parts minced, dark green parts thinly sliced
• 5 tbsp fish sauce, divided
• 2 tbsp plus 2 tsp white sugar, divided
• ½ cup lime juice
• 1 or 2 serrano chillies, stemmed, seeded and thinly sliced
• 2 medium carrots, peeled and shredded (1 cup)
• Lettuce leaves, to serve

Assembly
1. Coat a large plate will 1 tsp of oil and set aside.
2. Using a medium bowl combine, pork, 3 tbsp water, cilantro, pepper, minced scallions, 2 tbsp fish sauce and 2 tsp sugar.
3. Mix vigorously until combined and let the mixture become soft and sticky.
4. With lightly moistened hands, form 20 balls and place on oiled plate.
5. Cover and refrigerate for 15 minutes.
6. In a small bowl stir lime juice, 3 tbsp fish sauce and the remaining 2 tbsp sugar.
7. Add the chilies until the sugar dissolves and set aside.
8. Line another plate with paper towels and add remaining oil to a non-stick skillet over medium-high heat.
9. Add meatballs and cook until the bottoms are golden brown, 1 to 2 minutes and then turn and cook the other side turning meatballs for 4 to 5 minutes.
10. Transfer to plate, tent with foil and let rest for 5 minutes.
11. In a small bowl, toss carrots with 2 tbsp of lime juice sauce.
12. Serve the meatballs with carrots, cilantro sprigs, sliced scallions and lettuce leaves for wrapping.
13. Spoon the remaining sauce onto the wraps.

Please Enjoy

My thoughts
This was my second time making Vietnamese meatballs and I remember why I enjoyed them so much. The flavours are bright, salty and exotic. Using lettuce wraps is a wonderful way to be carb-free and I have started enjoying one of two meals a week without carbs. These meatballs also freeze well for a later date.

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Deconstructed Levantine Fattoush with Chickpeas (Pita Bread Salad)

Deconstructed Levantine Fattoush with Chickpeas (Pita Bread Salad) – Candy Coated Culinista

This is salad with a twist. I love to make this recipe when I want something light yet flavourful. Fattoush is an Arabic dish that likes to make use of pitas that have gone stale. So when I came across this recipe it was right up my alley as I hate wasting food. You can use any vegetables you want or have on hand; which is why I love this recipe so much.

Yield/Serving: 2
Prep Time: 15 min
Cook Time: 35 min
Difficulty level is: Easy

Ingredients
Salad

• 270g chickpeas rinsed & drained (half a can)
• 175g of grape tomatoes. Halved
• 1 green onion, finely sliced
• Radishes, trimed and thinly sliced`
• ½ English cucumber, quartered
• Romaine lettuce, shredded
• Kale leaves, shredded
• Handful of spinach, rough chopped
• 1 sprig of mint, chopped
• 1 bunch of parsley, chopped
• Pomegranate seeds, (optional)
• Carrot ribbons, (optional)
• Handful of whole black olives, (optional)
• Mini pita’s
Vinaigrette
• The juice of 1 lemon
• 1 clove garlic, finely chopped
• 1 tsp sumac
• 125 ml (1/4 cup) extra virgin olive oil
• 10 ml (1 teaspoons) fresh mint, chopped
• 5 ml (1/2 teaspoon) fresh thyme, chopped
• Salt, to taste
• Pepper, to taste

Tips
• Serve pita on the side so you can have non-soggy leftovers or toast them in oven at 350°F for 5 minutes if desired to warm them up.
• Add chicken breast for some protein.

Assembly/Method
1. In a bowl, combine all the salad ingredients.
2. In another bowl, whisk together all the vinaigrette ingredients.
3. Pour the vinaigrette over the salad and combine.

My thoughts
This is a quick, fast and always tasty recipe. Now I must admit I have only even made it once with stale pita’s. Pitas never go stale in my house because I love a carb. Every time I make it, I find another ingredient to add in like the optional ingredients listed above. I have been making this recipe for 5 years now and now that I am starting to enjoy chickpeas I thought this would be the perfect recipe to incorporate them into as it works with Middle Eastern dish. The combination of ingredients add a freshness and that lemony sumac is splendid.

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