Hoisin Meatball Lettuce Wraps Recipe

Hoisin Meatball Lettuce Wraps Recipe
Hoisin Meatball Lettuce Wraps Recipe photo by Taste of Home
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Hoisin Meatball Lettuce Wraps Recipe

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I make these tangy-sweet appetizers every year during the holidays, and it doesn't take long for them to disappear.—Elaine Sweet, Dallas, Texas
MAKES:
36 servings
TOTAL TIME:
Prep: 35 min. Cook: 35 min.
MAKES:
36 servings
TOTAL TIME:
Prep: 35 min. Cook: 35 min.

Ingredients

  • 2 tablespoons cornstarch
  • 2 large eggs, lightly beaten
  • 1/4 cup minced fresh chives
  • 3 tablespoons dry bread crumbs
  • 3 tablespoons hoisin sauce
  • 4 teaspoons minced fresh gingerroot
  • 3 garlic cloves, minced
  • 1/2 teaspoon crushed red pepper flakes
  • 3/4 pound lean ground beef (90% lean)
  • 1/2 pound ground pork
  • 2 to 3 tablespoons canola oil, divided
  • SAUCE:
  • 1/2 cup red currant jelly
  • 1/2 cup hoisin sauce
  • 2 tablespoons mirin (sweet rice wine)
  • 3 garlic cloves, minced
  • 1-1/2 teaspoons Thai red chili paste
  • WRAPS:
  • 36 small Bibb or Boston lettuce leaves
  • 1/4 cup minced fresh cilantro

Directions

Place cornstarch in a shallow bowl. In a large bowl, combine the next seven ingredients. Add beef and pork; mix lightly but thoroughly. Shape into 1-in. balls; coat with cornstarch.
In a large 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, 5-8 minutes or until meatballs are glazed and cooked through, stirring occasionally. Serve meatballs in lettuce leaves; sprinkle with cilantro. Yield: 3 dozen.
Editor's Note: Look for mirin in the Asian condiments section.
Originally published as Hoisin Meatball Lettuce Wraps in Taste of Home's Holiday & Celebrations Cookbook Annual 2014

  • 2 tablespoons cornstarch
  • 2 large eggs, lightly beaten
  • 1/4 cup minced fresh chives
  • 3 tablespoons dry bread crumbs
  • 3 tablespoons hoisin sauce
  • 4 teaspoons minced fresh gingerroot
  • 3 garlic cloves, minced
  • 1/2 teaspoon crushed red pepper flakes
  • 3/4 pound lean ground beef (90% lean)
  • 1/2 pound ground pork
  • 2 to 3 tablespoons canola oil, divided
  • SAUCE:
  • 1/2 cup red currant jelly
  • 1/2 cup hoisin sauce
  • 2 tablespoons mirin (sweet rice wine)
  • 3 garlic cloves, minced
  • 1-1/2 teaspoons Thai red chili paste
  • WRAPS:
  • 36 small Bibb or Boston lettuce leaves
  • 1/4 cup minced fresh cilantro
  1. Place cornstarch in a shallow bowl. In a large bowl, combine the next seven ingredients. Add beef and pork; mix lightly but thoroughly. Shape into 1-in. balls; coat with cornstarch.
  2. In a large 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.
  3. 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, 5-8 minutes or until meatballs are glazed and cooked through, stirring occasionally. Serve meatballs in lettuce leaves; sprinkle with cilantro. Yield: 3 dozen.
Editor's Note: Look for mirin in the Asian condiments section.
Originally published as Hoisin Meatball Lettuce Wraps in Taste of Home's Holiday & Celebrations Cookbook Annual 2014

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