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Hoisin Meatball Lettuce Wraps Recipe

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This recipe for Hoisin Meatball Lettuce Wraps is from The Braunschweig/Kneip Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 Tab cornstarch
2 large eggs, lightly beaten
¼ C minced fresh chives
3 Tab dry bread crumbs
3 Tab hoisin sauce
4 Tsp minced fresh gingerroot
3 garlic cloves, minced
½ Tsp crushed red pepper flakes
¾ Lb. lean ground beef (90%)
½ Lb. ground pork
2-3 Tab oil, divided

Sauce:
½ C red currant jelly
½ Tsp hoisin sauce
2 Tab mirin (sweet rice wine)
3 garlic cloves, minted
1½ Tsp Thai red chili paste

Wraps:
36 small bib or boston lettuce leaves
¼ C minced fresh cilantro if desired
Directions:
Directions:
Place corn starch in a shallow bowl.

In a large bowl, combine the next 7 ingredients.

Add beef and port, mix lightly but thoroughly. Shape into 1" meatballs, coat with the cornstarch.

Ina large cast-iron or heavy skillet, heat 2 Tab 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 withy cilantro if desired.
Number Of Servings:
Number Of Servings:
3 dozen meatballs
Preparation Time:
Preparation Time:
35 minutes

 

 

 

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