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Wednesday, 4 January 2017

DIANA . . . and Pork Meatballs in Lettuce Cups

HAPPY BIRTHDAY, DIANA!




For there is no friend like a sister . . .
(Christina Rossetti, 1830-1894)

******

Diana enjoyed this appetizer:

PORK & ZUCCHINI MEATBALLS in LETTUCE CUPS

          From:  CHATELAINE magazine:  October 2013

Iceberg lettuce
1 medium zucchini
500 grams ground pork
1 tsp Chinese five-spice powder
½ tsp salt

½ cup mayonnaise
2 tsp hot chili-garlic sauce
1 cup coarsely grated carrot
2 tbsp rice vinegar
Cilantro

·         Separate lettuce into leaves.  Wash.  Spin.  Put in plastic bag and into fridge to crisp.
·         In a separate small bowl, combine grated carrot and rice vinegar.  Set aside to marinate.

·         Coarsely grate the zucchini.  Squeeze out liquid.  (I used a ricer.)
·         Combine zucchini, pork, five-spice powder, and salt.  Shape into large balls.  Put on a baking sheet.
·         Preheat oven to 350.  Roast meatballs for 30 minutes. 
·         Mix together mayonnaise and chili-garlic sauce in a small bowl.


·         Coarsely chop one cup cilantro and put into a small bowl.

TO SERVE: 
     Set out lettuce on a plate, hot meatballs on a plate, carrot in a bowl, and mayo in another bowl.  Also put out small plates, utensils, and napkins.   Let everyone put together the appetizer for themselves:
  Spread mayo on the lettuce.   Add a meatball.  Top with carrots and cilantro.