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Ingredients

1 long red chilli, seeded, finely chopped
1 garlic clove, crushed
1 stick lemongrass, white part only, coarsely chopped
500g Coles Australian Classic pork sausages
1 tablespoon lime juice
1 tablespoon fish sauce
1 Coles Brand Australian free range egg, lightly whisked
1/3 cup (35g) packaged breadcrumbs
2 teaspoons peanut oil
8 iceberg lettuce leaves
1 large carrot, peeled into ribbons
2 Lebanese cucumbers, peeled into ribbons
1 cup fresh mint leaves
1 cup fresh basil leaves
1/4 cup (60ml) sweet chilli sauce

Method

Step 1 Process the chilli, garlic and lemongrass in a food processor until very finely chopped. Squeeze the pork mince from the sausage casings, discarding the casings. Add the mince to the food processor with the lime juice, fish sauce, egg and breadcrumbs and pulse until just combined. Roll mixture into 24 meatballs.
Step 2 Heat the oil in a large frying pan over medium heat. Cook the meatballs in 2 batches, turning them often, for 5-7 mins or until cooked through. Remove from heat.
Step 3 Place 3 meatballs in each lettuce leaf. Top with carrot, cucumber, mint, basil and drizzle with sweet chilli sauce.
Step 4

Thai meatballs in lettuce wraps

How to make Thai meatballs in lettuce wraps

Ingredients

Method