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 |
Ingredients
Sauce
- 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
Meatballs
- 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
Garnish
- ¼ cup diced red bell pepper
- 2 teaspoons toasted sesame seeds
Directions
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. |