This is a warm-weather plate that doesn’t sit still. Juicy meatballs pick up smoke from the grill, while the salad cools everything down with crunch and sweetness.
Difficulty
Moderate
Prep Time
25 minutes
Cook Time
15 minutes
Total Time
40 minutes
Servings
4 servings
Ingredients
Instructions
- Start with the meatballs.
- Mix the shrimp and pork in a bowl.
- Add garlic, shallot, ginger, fish sauce, and sugar.
- Season with 1 tsp of the salt and ½ tsp of the pepper.
- Mix gently, just until combined.
- Form small balls with damp hands.
- Brush the meatballs lightly with 1 tbsp of the oil.
- Grill over medium heat, turning carefully.
- Cook until lightly charred and cooked through.
- Set aside to rest.
- While the grill is hot, prepare the salad.
- Combine the watermelon and cucumber in a bowl.
- Add lime juice and herbs.
- Season with the remaining ½ tsp salt and ½ tsp pepper.
- Toss gently.
- Finish the meatballs with the remaining 1 tbsp oil brushed on while warm.
- Serve the grilled meatballs with the fresh salad on the side.
- Eat while everything still feels alive.
Serving Ideas:
These work well wrapped in lettuce leaves.
A bowl of plain rice on the table never hurts.
You may also like: Herb-Roasted Pork Loin with Baked Cabbage and Mushroom Sauce, Pan-Fried Pork with Garlic, Spinach, and Chickpeas, Pork Loin with Tomato Herb Sauce and Porcini Potato Purée
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