Meatball and Rice Noodle Lettuce Wraps

Meatball and Rice Noodle Lettuce Wraps

Serves 10 individual appetizer servings
Prep time 45 minutes
Cook time 15 minutes
Total time 1 hour
From book Rush Hour Meals by Rose Reisman



  • ¾ cup light coconut milk
  • ⅓ cup reduced sodium beef or chicken stock
  • 2 teaspoons fresh lemon juice
  • 2 tablespoons hoisin sauce
  • 2 teaspoons packed brown sugar
  • 1 teaspoon corn starch
  • 1 teaspoon minced peeled fresh ginger
  • 1 teaspoon minced garlic
  • 1 teaspoon Sriracha or your favourite hot sauce


  • 1lb extra lean ground beef
  • 1 egg
  • ¼ cup finely diced green onions
  • ¼ cup unseasoned dry breadcrumbs
  • 2 tablespoons finely chopped cilantro
  • 2 teaspoons minced garlic
  • 1½ teaspoon minced peeled fresh ginger
  • 60g dried thin rice noodles
  • 10 Boston lettuce leaves
  • ¼ cup hoisin sauce


  • ¼ cup diced red bell pepper
  • 2 teaspoons toasted sesame seeds


1. Preheat oven to 425F. Line a baking sheet with foil and spray lightly with vegetable oil.
2. Make the sauce: In a bowl, combine coconut milk, stock, lemon juice, hoisin, sugar, cornstarch, ginger, garlic and Sriracha and stir until cornstarch dissolved.
3. Make the meatballs: In a bowl, combine the beef, egg, hoisin, onions, breadcrumbs, cilantro, garlic and ginger. Using your hands, form about thirty 1-inch meatballs. Place on the prepared baking sheet and bake for 10 minutes.
4. In a small skillet over medium heat, cook the prepared sauce until slightly thickened, about 2 minutes.
5. Meanwhile, in a saucepan of boiling water, cook the noodles according to the package directions. Drain well.
6. Top each lettuce leaf with an equal amount of the cooked noodles. Top noodles with three meatballs and drizzle with sauce. Garnish with red pepper and sesame seeds.