Recipe: Hoisin Meatball Lettuce Wraps
Posted on April 23 2019
Makes 4 – 6 servings
For the meatballs:
1 pound ground pork, best quality
3 cloves of garlic, minced
1-inch knob of fresh ginger, minced
1 teaspoon curry powder
2 tablespoons chopped fresh cilantro leaves
Zest of 1 lime
1 tablespoon grape seed oil
½ cup chicken stock
⅓ cup hoisin sauce
¼ cup soy sauce
1 tablespoon honey
Pinch of salt
For the wraps
2 heads butter lettuce, leaves separated
2 cups cooked jasmine rice
1 large carrot, grated
1 – 2 fresh chilies, finely sliced
1 tablespoon toasted sesame seeds
1 small bunch of cilantro
Sriracha hot sauce, to serve
First up, get all your fixings ready. Separate the leaves, cook the rice, chop the veggies. You get the idea. Prepped/ready/hungry.
Next, prep the meatballs. Combine pork, garlic, ginger, curry powder, cilantro, lime zest, and a pinch of salt in a large bowl. Mix until well combined, then roll into tablespoon-sized small meatballs.
In a small bowl, combine the chicken stock, hoisin, soy, and honey and set aside.
Heat a large pan over medium heat and pour in the grape seed oil. When hot, add the meatballs (working in batches as necessary) and cook for 8 minutes, turning often, until cooked through and browned on all sides. When the meatballs are just cooked, pour in the sauce mixture and continue cooking until thickened and glorious, about 2 minutes.
Serve immediately with all the lettuce wrap fixings. Delicious!
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