Asian Meatballs With Lettuce Cups Recipes

MINI ASIAN MEATBALLS IN LETTUCE CUPS

Steps:

• Finely chop together garlic, ginger, and scallions. In a bowl, gently combine garlic mixture with ground beef, fish sauce, and salt. Form mixture into 52 meatballs, each 1 inch in diameter.
• Heat oil in a large skillet over high. Working in batches, fry meatballs until browned and cooked through, about 5 minutes a batch.
• In a small bowl, mix together mayonnaise and lime juice. Serve meatballs in lettuce cups, with lime mayonnaise and accompaniments.

HOISIN MEATBALL LETTUCE WRAPS

Steps:

• Place cornstarch in a shallow bowl. In a large bowl, combine the next 7 ingredients. Add beef and pork; mix lightly but thoroughly. Shape into 1-in. balls; coat with cornstarch., In a large cast-iron or other heavy skillet, heat 2 tablespoons oil over medium heat. Brown meatballs in batches, adding additional oil as needed. Remove with a slotted spoon; drain on paper towels., Add sauce ingredients to skillet; cook and stir over medium heat until blended. Return meatballs to pan; bring to a boil. Reduce heat; simmer, uncovered, until meatballs are glazed and cooked through, 5-8 minutes, stirring occasionally. Serve meatballs in lettuce leaves; sprinkle with cilantro.

ASIAN PORK MEATBALLS

Steps:

• Make the meatballs: Preheat the oven to 400 degrees F and line a baking sheet with parchment paper. Heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Add the cabbage and season with 1/4 teaspoon salt; cook, stirring occasionally, until softened, about 4 minutes. Transfer the cabbage to a plate to cool. Wipe out the pan, then add the remaining 1 tablespoon vegetable oil and the mushrooms. Season with 1/4 teaspoon salt and a few grinds of pepper and cook, stirring occasionally, until lightly browned, about 5 minutes. Transfer the mushrooms to the plate with the cabbage to cool.
• Lightly beat the eggs and egg white in a large bowl. Add the pork, scallions, garlic, ginger, soy sauce, sesame oil, sugar and cornstarch. Add the cabbage, mushrooms and a few grinds of pepper and mix with your hands until just combined (do not overmix). Dampen your hands and shape the meat mixture into 18 balls (about 2 inches each); arrange on the prepared baking sheet.
• Make the sauce: Mix the hoisin sauce, Sriracha, vinegar, sugar and 1 tablespoon water in a bowl; set aside 1/2 cup for serving. Brush the meatballs with the remaining sauce and sprinkle with the sesame seeds. Bake until cooked through, 18 to 22 minutes. Serve in lettuce leaves with the reserved sauce.

ASIAN TURKEY MEATBALLS IN LETTUCE CUPS

Steps:

• For the dressing: In a small bowl, whisk together fish sauce, vinegar, sesame oil, and pepper flakes; set aside at room temperature.
• For the meatballs: In a large bowl, stir together turkey, garlic, ginger, sesame oil, vinegar and soy sauce. Form mixture into 24 (2-inch) meatballs.
• Lightly coat a large nonstick skillet with cooking spray and heat to medium-high. Add meatballs in two batches and cook, turning occasionally, until browned on all sides, 5 to 7 minutes for each batch.
• Lay 3 lettuce leaves on each of 4 plates. Place 2 meatballs on top of each leaf. Top meatballs with cucumber and mint leaves, drizzle with dressing and serve.
• Per serving: 180 calories, 6 g fat, 0.5 g saturated fat, 30 g protein, 4 g carbohydrates, 0 g fiber, 480 mg sodium.

ASIAN MEATBALLS WITH LETTUCE CUPS RECIPE

Steps:

• Preheat the oven to 400. For meatballs Cover a large high rimmed cookie sheet or roasting pan with foil. In a medium bowl, use a fork to combine pork, sausage, salt, 1 tablespoon ginger, shallots, water chestnuts, 4 teaspoons soy sauce and cilantro. Form the mixture into 1 1/2 inch balls. Bake the meatballs 25 minutes until brown. After 12 minutes rotate the pan and turn the meatballs to brown evenly. Remove from the oven and set aside or place in slow cooker. For Sauce Meanwhile, in a small bowl, whisk the cornstarch with 3 tablespoons of water. In a large sauce pan over medium heat, saute the the remaining ginger and garlic for 30 seconds. Stir in chicken stock, remaining soy sauce, brown sugar, and chili paste. Bring the mixture to a boil, whisk in the corn starch mixture, and simmer until thickened, about 1 minute. Pour the warm sauce over the meatballs. The meatballs may be held in the sauce, covered over very low heat for 2 hours, or in a slow cooker on low for up to 4 hours. These can be made ahead and reheat well. Store the sauce and meatballs in separate containers. If frozen, thaw out the sauce, place the frozen meatballs in a slow cooker and pour the sauce over them. Cook on low for 4 hours or high for 2 hours. Makes 48 meatballs. Calories: Meatball 58 each. Sauce 6 per tablespoon. Lettuce 1 per leaf.