3 lbs. ground pork
3-4 stalks lemongrass, tough outer leaves removed, ends trimmed (I use only about the bottom 3-4" of the bottom end of the stalk), finely minced
8 cloves garlic, minced
1 large shallot, minced
1 large Fresno (red) chile, seeded and chopped
2 scallions, chopped
1/2 cup cilantro, chopped
2 tbsp. cornstarch
1 tbsp. sugar
2 tbsp. fish sauce
1/2 tsp. black pepper
6 bamboo skewers, soaked in water
Fresh Thai basil leaves
1 English/hothouse cucumber, sliced
Butter, red or green leaf lettuce
Green Papaya Salad (optional) http://thegrubfiles.blogspot.com/2016/09/thai-green-papaya-salad-with-red-chiles.html
Nuoc Cham sauce http://thegrubfiles.blogspot.com/2014/08/vietnamese-style-summer-rolls-with.html
1. Make the Nuoc Cham dipping sauce and green papaya salad ahead of time.
2. Soak the bamboo skewers in water at least 30 minutes.
3. Combine ground pork and remaining ingredients together in a bowl. Using your hands, mix well.
4. Shape the mixture into 30 meatballs (about 2" diameter each) and skewer about 5 meatballs onto each bamboo skewer.
5. Heat the grill.
6. Place slotted/perforated grill pan (the kind you'd use for grilling shrimp) sprayed with cooking spray or brushed with oil over the grill. Grill about 10 minutes per side (we had to cover the meatballs with foil when using the Santa Maria grill), until the meat is cooked through and lightly charred.
7. To serve: plate the skewers onto individual serving plates. Guests can wrap the meatballs in lettuce leaves topped with basil leaves, cucumber slices, papaya salad and nuoc chom sauce.