Asian Pork Meatballs with Brown Rice and Lettuce Cups

Steps

1. Preheat BBQ hot plate to medium (if using). Prepare lemon. Combine all rice ingredients in a medium pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 15 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
2. While rice cooks, combine all Asian meatball ingredients in a medium bowl and mix well. Using clean hands, shape into golf ball-sized balls and set aside on a plate.
3. Heat a drizzle of oil in a large fry-pan on medium heat. Cook meatballs for about 8 minutes, turning often, until all sides are browned and meatballs are cooked through. Remove pan from heat and set aside, covered, to rest for 3-4 minutes.
4. While meatballs cook, prepare the salad. Separate lettuce leaves; grate carrot; thinly slice capsicum; chop mint. Place all on a board or sharing plate with mung bean sprouts.
5. Combine all nuoc mam dressing ingredients in a small bowl, mix well and set aside.
6. To serve, place everything in the middle of the table for everyone to build their own lettuce cups. Start by filling a lettuce cup with ¾ cup brown rice per person then top with meatballs, veggies and a drizzle of nuoc mam dressing. Garnish with mint.