Serve this pan-Asian dish with steamed rice or with a warm piece of naan, a leavened flatbread of India. As for what to drink, go with a brew. A malty Tsingtao from China, a chilled Kirin from Japan or a citrus-scented Singha from India would all make for a winning pairing.
- 1 pound ground beef chuck or bison
- ¼ cup finely chopped scallions, including green leaves
- 1 heaping tablespoon pine nuts
- 2 teaspoons soy sauce
- 2 teaspoons sesame oil
- 1 egg, beaten
- ¼ teaspoon salt
- ¼ cup canola oil or sesame oil, for frying
- 1 small head leaf lettuce, washed, core removed and leaves separated
- Sriracha sauce, to taste
Combine the beef, scallions, pine nuts, sesame oil, soy sauce, egg and salt in a medium bowl and mix until well-incorporated. Using your hands, form mixture into 1½-inch meatballs
In a large skillet, heat oil over medium heat. Fry the meatballs on all sides until they’re golden brown and cooked through, about 12 minutes.
To serve, lay the lettuce leaves on a platter and place two meatballs in the center of each leaf. Sprinkle with Sriracha sauce and wrap the lettuce leaves around the meatballs. Serves 4.