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
Hoisin Meatball Lettuce Wraps
Hoisin Meatball Lettuce Wraps
Prep Time
35 min
Cook Time
35 min
Yield
3 dozen
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 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.
Nutrition Facts
1 appetizer: 69 calories, 3g fat (1g saturated fat), 21mg cholesterol, 99mg sodium, 6g carbohydrate (4g sugars, 0 fiber), 4g protein.
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