Ingredients:
1 pound ground pork
1 lemongrass stalk, bottom 5 inches only, smashed with rolling pin, then minced
1/4 cup chopped shallots
2 tablespoons chopped fresh cilantro
2 tablespoons fish sauce
2 garlic cloves, chopped
1 tablespoon vegetable oil
1 teaspoon sugar
1/2 teaspoon ground white pepper
SSS!!!
Chill pork in freezer while making lemongrass paste. Combine lemongrass, 1/2 teaspoon salt, and remaining ingredients in processor; pulse until paste forms. Add chilled pork; pulse to blend. Shape into 24-ish balls. Place on baking sheet. Cover; chill at least 1 hour and up to 1 day.
Preheat oven to 375°F. Remove meatballs and brush SSS on top of each. Bake for about 20 minutes, brush more SSS on top (I like to use a fair amount to get a nice glaze) and bake for about 5 more minutes or until cooked through. Serve atop rice or vermicelli or in lettuce wraps. Enjoy!!
Contributed by: Tiffany Low