Asian Meatballs With Lettuce Cups Recipes

MINI ASIAN MEATBALLS IN LETTUCE CUPS

Steps:

• Finely chop together garlic, ginger, and scallions. In a bowl, gently combine garlic mixture with ground beef, fish sauce, and salt. Form mixture into 52 meatballs, each 1 inch in diameter.
• Heat oil in a large skillet over high. Working in batches, fry meatballs until browned and cooked through, about 5 minutes a batch.
• In a small bowl, mix together mayonnaise and lime juice. Serve meatballs in lettuce cups, with lime mayonnaise and accompaniments.

HOISIN MEATBALL LETTUCE WRAPS

Steps:

• Place cornstarch in a shallow bowl. In a large bowl, combine the next 7 ingredients. Add beef and pork; mix lightly but thoroughly. Shape into 1-in. balls; coat with cornstarch., In a large cast-iron or other heavy skillet, heat 2 tablespoons oil over medium heat. Brown meatballs in batches, adding additional oil as needed. Remove with a slotted spoon; drain on paper towels., Add sauce ingredients to skillet; cook and stir over medium heat until blended. Return meatballs to pan; bring to a boil. Reduce heat; simmer, uncovered, until meatballs are glazed and cooked through, 5-8 minutes, stirring occasionally. Serve meatballs in lettuce leaves; sprinkle with cilantro.

ASIAN MEATBALLS WITH LETTUCE CUPS RECIPE

Steps:

• Preheat the oven to 400. For meatballs Cover a large high rimmed cookie sheet or roasting pan with foil. In a medium bowl, use a fork to combine pork, sausage, salt, 1 tablespoon ginger, shallots, water chestnuts, 4 teaspoons soy sauce and cilantro. Form the mixture into 1 1/2 inch balls. Bake the meatballs 25 minutes until brown. After 12 minutes rotate the pan and turn the meatballs to brown evenly. Remove from the oven and set aside or place in slow cooker. For Sauce Meanwhile, in a small bowl, whisk the cornstarch with 3 tablespoons of water. In a large sauce pan over medium heat, saute the the remaining ginger and garlic for 30 seconds. Stir in chicken stock, remaining soy sauce, brown sugar, and chili paste. Bring the mixture to a boil, whisk in the corn starch mixture, and simmer until thickened, about 1 minute. Pour the warm sauce over the meatballs. The meatballs may be held in the sauce, covered over very low heat for 2 hours, or in a slow cooker on low for up to 4 hours. These can be made ahead and reheat well. Store the sauce and meatballs in separate containers. If frozen, thaw out the sauce, place the frozen meatballs in a slow cooker and pour the sauce over them. Cook on low for 4 hours or high for 2 hours. Makes 48 meatballs. Calories: Meatball 58 each. Sauce 6 per tablespoon. Lettuce 1 per leaf.

PORK AND LEMONGRASS MEATBALLS IN LETTUCE CUPS

Steps:

• For meatballs:
• Chill pork in freezer while making lemongrass paste. Combine lemongrass, 1/2 teaspoon salt, and remaining ingredients in processor; pulse until paste forms. Add chilled pork; pulse to blend. Shape into 24 balls (each about 1 tablespoonful). Place on rimmed baking sheet. Cover; chill at least 1 hour and up to 1 day.
• For dipping sauce and assembly:
• Cut bottom 3 inches from lemongrass. Smash with rolling pin, then mince. Measure 1 tablespoon and place in small bowl (reserve the rest for another use). Add lime juice, fish sauce, cilantro, carrot, sugar, and chile to bowl; whisk until sugar dissolves.
• Heat oil in large skillet over medium heat. Add meatballs; brown until cooked through, turning occasionally, about 15 minutes. Transfer to 1 side of large platter.
• Arrange lettuce leaves and cucumber on platter with meatballs. Allow guests to place meatballs in leaves, garnish with cucumber, and drizzle dipping sauce over.

ASIAN TURKEY MEATBALLS IN LETTUCE CUPS

Steps:

• For the dressing: In a small bowl, whisk together fish sauce, vinegar, sesame oil, and pepper flakes; set aside at room temperature.
• For the meatballs: In a large bowl, stir together turkey, garlic, ginger, sesame oil, vinegar and soy sauce. Form mixture into 24 (2-inch) meatballs.
• Lightly coat a large nonstick skillet with cooking spray and heat to medium-high. Add meatballs in two batches and cook, turning occasionally, until browned on all sides, 5 to 7 minutes for each batch.
• Lay 3 lettuce leaves on each of 4 plates. Place 2 meatballs on top of each leaf. Top meatballs with cucumber and mint leaves, drizzle with dressing and serve.
• Per serving: 180 calories, 6 g fat, 0.5 g saturated fat, 30 g protein, 4 g carbohydrates, 0 g fiber, 480 mg sodium.