Asian-style Meatballs in Lettuce Wraps

Asian-style Meatballs in Lettuce Wraps

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.

Published on January 27, 2016

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