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.
Published: January 27, 2016
Ingredients
Directions
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.
