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Hoisin Meatball Lettuce Wraps
4 – 6 servings
Steps
- First up, get all your fixings ready. Separate the leaves, cook the rice, chop the veggies. You get the idea. Prepped/ready/hungry.
- Next, prep the meatballs. Combine pork, garlic, ginger, curry powder, cilantro, lime zest, and a pinch of salt in a large bowl. Mix until well combined, then roll into tablespoon-sized small meatballs.
- In a small bowl, combine the chicken stock, hoisin, soy, and honey and set aside.
- Heat a large pan over medium heat and pour in the grapeseed oil. When hot, add the meatballs (working in batches as necessary) and cook for 8 minutes, turning often, until cooked through and browned on all sides. When the meatballs are just cooked, pour in the sauce mixture and continue cooking until thickened and glorious, about 2 minutes.
- Serve immediately with all the lettuce wrap fixings. Delicious!
Originally published at dennistheprescott.com. Reproduced for personal collection.
