Hoisin Meatball Lettuce Wraps Recipe photo by Taste of Home

Hoisin Meatball Lettuce Wraps

Makes: 3 dozen / Total Time: 1 hr
Ingredients:

  • 2 tablespoons cornstarch


  • 2 large eggs, lightly beaten


  • 1/4 cup minced fresh chives


  • 3 tablespoons dry bread crumbs


  • 3 tablespoons hoisin sauce


  • 4 teaspoons minced fresh gingerroot


  • 3 garlic cloves, minced


  • 1/2 teaspoon crushed red pepper flakes


  • 3/4 pound lean ground beef (90% lean)


  • 1/2 pound ground pork


  • 2 to 3 tablespoons canola oil, divided

Sauce:

  • 1/2 cup red currant jelly


  • 1/2 cup hoisin sauce


  • 2 tablespoons mirin (sweet rice wine)


  • 3 garlic cloves, minced


  • 1-1/2 teaspoons Thai red chili paste

Wraps:

  • 36 small Bibb or Boston lettuce leaves


  • 1/4 cup minced fresh cilantro

Directions:
  1. 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.
  2. 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.
  3. 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.
Hoisin Meatball Lettuce Wraps Recipe photo by Taste of Home