| Level: | Easy |
| Total: | 35 min |
| Prep: | 25 min |
| Cook: | 10 min |
| Yield: | 12 pops |
Ingredients
- 1/2 pound thin-cut bacon, minced
- 1 pound ground pork butt
- 2 cloves garlic, grated
- 1 tablespoon minced fresh cilantro
- 1 teaspoon grated peeled ginger
- 1 teaspoon sugar
- 2 tablespoons soy sauce
- Kosher salt and freshly ground pepper
- 4 stalks lemongrass, cut into twelve 4-inch sticks
- Sweet chili sauce, for dipping
Instructions
- Preheat the broiler. Lightly mix the bacon, ground pork, garlic, cilantro, ginger, sugar and soy sauce in a large bowl and season with salt and pepper.
- Dampen your hands. Form the meat into 12 balls. Thread a piece of lemongrass halfway through each ball; press the meat mixture down the stalk to form a sausage-like shape, leaving some of the stalk uncovered for the handle.
- Put the pops on a foil-lined broiler pan and broil until golden brown, 3 to 4 minutes per side. Serve with sweet chili sauce.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 160 |
| Total Fat | 12 g |
| Saturated Fat | 4 g |
| Carbohydrates | 3 g |
| Dietary Fiber | 0 g |
| Sugar | 1 g |
| Protein | 9 g |
| Cholesterol | 36 mg |
| Sodium | 295 mg |
Reviews
I hate to be the only naysayer here, but these were far too salty and, to me, just not that complex in flavor. I made them exactly as the recipe called for and ended up only eating a few and throwing the remainder out. Also, I used low-sodium soy sauce. This would normally be right up my alley, but they just didn’t go over well. Granted, only two people tried them, but that was enough for me to call it.
Five stars for flavor, but three stars for ease of plating/serving. Tips regarding flavor:
1. For 1 1/2 times the meat, we doubled every other ingredient.
2. We used no salt, substituted red pepper flakes for black pepper, and used reduced-sodium soy sauce.
3. We broiled each side 8-10 minutes with the oven rack in the middle position.
Tips for ease of serving:
1. Wrap the lemongrass in foil to prevent burning.
2. Use tongs to gently transfer the pops from baking rack to platter & then to plate. They’re top-heavy & will split or slide off their skewers.
3. Next time: I’ll make them small meatballs & use a fancy toothpick.
1. For 1 1/2 times the meat, we doubled every other ingredient.
2. We used no salt, substituted red pepper flakes for black pepper, and used reduced-sodium soy sauce.
3. We broiled each side 8-10 minutes with the oven rack in the middle position.
Tips for ease of serving:
1. Wrap the lemongrass in foil to prevent burning.
2. Use tongs to gently transfer the pops from baking rack to platter & then to plate. They’re top-heavy & will split or slide off their skewers.
3. Next time: I’ll make them small meatballs & use a fancy toothpick.
Easy to make and everyone loved them. The lemongrass stalks were a little flimsy (they didn’t look great at the store) so I used shorter wooden skewers and soaked them in water. I will be making these again and again….I think my friends will expect them from now on!
nom
Everyone liked these. I thought they were alittle too salty. Next time I will use low sodium soy sauce. I wrapped the stalks in foil and they came out perfectly.
Delicious and very easy. I especially liked how the meatballs can be formed and refrigerated in advanced, and then just popped into the oven 20 minutes before the party.
I didn’t need to add any salt to season – the bacon and soy sauce were more than enough. The only thing I would change for next time is to try soaking the lemongrass skewers in water – they burned under the broiler, and while it didn’t affect the taste, the presentation wasn’t as pretty.
Also, make sure to use a slotted broiler pan when cooking – these release a significant amount of fat, and without the broiler pan to drain the fat, they end up frying.
I made this for a party and quadrupled the recipe…. I had to cook mine longer for some reason – 10 minutes per side. They were a HUGE hit. Gone in less than 30 minutes!
Not only were these incredibly easy to make, but man were these delicious. I first thought that with all the bacon they were going to be too greasy….I was totally wrong. They came out golden brown and juicy. So good, that my husband and I have made them 3 times in one week!
We did have a small issue with the lemongrass sticks burning too quickly. Other that? Perfect! Try it with a squeeze of lime right right before you eat one. Mmmmmmm
Im so glad I decided to double the recipe. They were absolutely tasty.
These were the hit of the Superbowl party! I should have doubled the recipe they went so quickly! I used wooden skewers because I couldn’t find lemongrass. I wrapped each skewer in foil prior to broiling to prevent burning. I will absolutely make this recipe again!