Estimated Nutrition (whole recipe, rough)
Counts 9 of 11 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pork | 100g cooked | 242 |
| Sesame | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Romaine Lettuce | 1 cup shredded (36g) | 5 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Peppermint | not in our table | 0 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 4oz ground pork
- 1 scallion, chopped
- 2 teaspoons ras el hanout
- 2 tablespoons chopped fresh cilantro
- 2 tablspoons white sesame seeds
- Salt & freshly ground pepper
- 1 teaspoon cornstarch
- 2 tablespoons vegetable oil
- 10 baby romaine lettuce leaves
- 5 mint leaves
- 5 cilantro leaves
- 1/2 cup chili sauce
- =
Directions
Mix the pork, scallion, ras el hanout, cilantro, sesame seeds and as much salt and pepper as necessary together. Roll the mixture into about 20 balls.
Put the cornstarch on a flat surface or plate and roll the balls in it. Make sure they are lightly and evenly coated.
Heat the oil in a frying pan and, when it's hot, fry the meatballs on a medium heat for 4 minutes, making sure each is well browned.
When they're cooked, drain any excess oil off.
Place a meatball on a lettuce leaf with a mint or cilantro leaf on top. The chili sauce is to be used as a dip.
This recipe serves 8 to 10.