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Pork meatballs are a big hit amongst Thai children. You can often see a meatball vendor by the school entrance. Fried and grilled pork meatballs are skewed for easy handling and dipped in a sweet and spicy sauce. The meatball vendors pride themselves in having a delicious secret sauce.

The pork meatballs are made with lean pork and spices. The mixture is finely ground until very smooth at a low temperature. Sometimes, ice is added in the grinding process. The pork mixture is made into balls and dropped into a hot water bath.

Good meatballs are bouncy and smooth. When boiled, they expand to double in size.

The pork meatballs are available at most Asian stores in the freezer or refrigerator section. You can store them in an airtight bag in the freezer for a few months.

These meatballs are what you would find in Asian noodle soups, hot pot, or grilled on a stick. In Thailand, this is not something most people make at home, but rather something you buy. Kind of like sausages in the West; some people do make them at home, but for the most part it's something one buys from the store.

INGREDIENTS FOR MEATBALLS
1 Pound Ground Pork
1 Stalk Fresh Lemongrass, 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 Tablespoon Sugar
1/2 Teaspoon Thai Pepper Powder

INGREDIENTS FOR DIPPING SAUCE
1 Stalk Fresh Lemongrass
1/4 Cup Fresh Lime Juice
1/4 Cup Fish Sauce
2 Tablespoons Chopped Fresh Cilantro
2 Tablespoons Coarsely Grated Carrot
4 Teaspoons (packed) Golden Brown Sugar
2 Teaspoons Minced Green Thai Chile or serrano chile with seeds
2 Tablespoons Vegetable Oil
1 Head of Butter Lettuce, leaves separated
1 Small Cucumber, thinly sliced

METHOD - MEATBALLS
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 balls (each about 1 tablespoonful). Place on rimmed baking sheet. Cover; chill at least 1 hour and up to 1 day.

METHOD - DIPPING SAUCE
Cut bottom 3 inches from lemongrass. Smash with rolling pin, then mince. Measure 1 tablespoon and place in small bowl (reserve the rest for another use). Add lime juice, fish sauce, cilantro, carrot, sugar, and chile to bowl; whisk until sugar dissolves. Heat oil in large skillet over medium heat. Add meatballs; brown until cooked through, turning occasionally, about 15 minutes. Transfer to 1 side of large platter. Arrange lettuce leaves and cucumber on platter with meatballs. Allow guests to place meatballs in leaves, garnish with cucumber, and drizzle dipping sauce over.