Meatball and Rice Noodle Lettuce Wraps PT35M https://img1.recipesrun.com/201907/2019/1025/70/b/653240/300x200x50.jpg 10 servings Ingredients: 1 tbsp. crushed peanuts 2 tsp. toasted sesame seeds 1/4 cup diced red bell pepper 1 tsp. Sriracha 1 tsp. minced garlic 1 tsp. minced peeled fresh ginger 1 tsp. cornstarch 2 tsp. packed brown sugar 2 tbsp. hoisin sauce 2 tsp. fresh lemon juice 1/3 cup reduced-sodium beef or chicken broth 3/4 cup canned light coconut milk 10 Boston lettuce leaves 2 oz. dried thin rice noodles pepper salt 1 1/2 tsp. minced peeled fresh ginger 2 tsp. minced garlic 2 tbsp. finely chopped cilantro leaves 1/4 cup unseasoned dry breadcrumbs 1/4 cup finely diced green onion 1/4 cup hoisin sauce 1 egg 1 pound extra lean ground beef
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Meatball and Rice Noodle Lettuce Wraps

By Tracy

10 Person
35 Minutes
148 Calories
This Asian inspired recipe for Meatball and Rice Noodle Lettuce Wraps is great as an appetizer or even main course. These meatballs pack a ton of flavor. I loved how the recipe called for servings them over a bed of lettuce and rice noodles, but they would be great with rice as well. Meatball and Rice Noodle Lettuce Wraps are a healthy appetizer that is also perfect for lunch or dinner!

Ingredients

Garnish

  • 1 tbsp. crushed peanuts

  • 2 tsp. toasted sesame seeds

  • 1/4 cup diced red bell pepper

Sauce

  • 1 tsp. Sriracha

  • 1 tsp. minced garlic

  • 1 tsp. minced peeled fresh ginger

  • 1 tsp. cornstarch

  • 2 tsp. packed brown sugar

  • 2 tbsp. hoisin sauce

  • 2 tsp. fresh lemon juice

  • 1/3 cup reduced-sodium beef or chicken broth

  • 3/4 cup canned light coconut milk

Meatball

  • 10 Boston lettuce leaves

  • 2 oz. dried thin rice noodles

  • pepper

  • salt

  • 1 1/2 tsp. minced peeled fresh ginger

  • 2 tsp. minced garlic

  • 2 tbsp. finely chopped cilantro leaves

  • 1/4 cup unseasoned dry breadcrumbs

  • 1/4 cup finely diced green onion

  • 1/4 cup hoisin sauce

  • 1 egg

  • 1 pound extra lean ground beef

Method

  • 01
    Preheat oven to 425ºF (220ºC). Line a baking sheet with foil and lightly spray with vegetable oil.
  • 02
    In a bowl, combine the coconut milk, stock, lemon juice, hoisin, sugar, cornstarch, ginger, garlic and Sriracha and stir until the cornstarch is dissolved. Set aside.
  • 03
    In a bowl, combine the beef, egg, hoisin, onions, breadcrumbs, cilantro, garlic, ginger, and salt and pepper. Using your hands, form about thirty 1-inch meatballs.
  • 04
    Place on the prepared baking sheet and bake in the preheated oven for 10 minutes or until internal temperature reaches 165ºF when tested with a cooking thermometer.
  • 05
    In a small skillet over medium heat, cook the prepared sauce until slightly thickened, about 2 minutes.
  • 06
    Meanwhile, in a saucepan of boiling water, cook the noodles according to the package instructions. Drain well.
  • 07
    Top each lettuce leaf with an equal amount of the cooked noodles. Top noodles with 3 meatballs and drizzle with the sauce. Garnish with red pepper, sesame seeds or peanuts if you like.

Related Tags

Appetizers Recipes
Meatball Recipes
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    Meatball and Rice Noodle Lettuce Wraps

    3.9

    ( By Tracy )

    This Asian inspired recipe for Meatball and Rice Noodle Lettuce Wraps is great as an appetizer or even main course. These meatballs pack a ton of flavor. I loved how the recipe called for servings them over a bed of lettuce and rice noodles, but they would be great with rice as well. Meatball and Rice Noodle Lettuce Wraps are a healthy appetizer that is also perfect for lunch or dinner!
    01 Information
    • Grade easy
    • Serving 10 servings
    • Calorie 148 Kcal
    • Prep Time 15 Mins
    • Cook Time 20 Mins
    • Total Time 35 Mins
    02 Ingredients
    Garnish
    1 tbsp. crushed peanuts
    2 tsp. toasted sesame seeds
    1/4 cup diced red bell pepper
    Sauce
    1 tsp. Sriracha
    1 tsp. minced garlic
    1 tsp. minced peeled fresh ginger
    1 tsp. cornstarch
    2 tsp. packed brown sugar
    2 tbsp. hoisin sauce
    2 tsp. fresh lemon juice
    1/3 cup reduced-sodium beef or chicken broth
    3/4 cup canned light coconut milk
    Meatball
    10 Boston lettuce leaves
    2 oz. dried thin rice noodles
    pepper
    salt
    1 1/2 tsp. minced peeled fresh ginger
    2 tsp. minced garlic
    2 tbsp. finely chopped cilantro leaves
    1/4 cup unseasoned dry breadcrumbs
    1/4 cup finely diced green onion
    1/4 cup hoisin sauce
    1 egg
    1 pound extra lean ground beef
    03 Method
    Step 1
    Preheat oven to 425ºF (220ºC). Line a baking sheet with foil and lightly spray with vegetable oil.
    Step 2
    In a bowl, combine the coconut milk, stock, lemon juice, hoisin, sugar, cornstarch, ginger, garlic and Sriracha and stir until the cornstarch is dissolved. Set aside.
    Step 3
    In a bowl, combine the beef, egg, hoisin, onions, breadcrumbs, cilantro, garlic, ginger, and salt and pepper. Using your hands, form about thirty 1-inch meatballs.
    Step 4
    Place on the prepared baking sheet and bake in the preheated oven for 10 minutes or until internal temperature reaches 165ºF when tested with a cooking thermometer.
    Step 5
    In a small skillet over medium heat, cook the prepared sauce until slightly thickened, about 2 minutes.
    Step 6
    Meanwhile, in a saucepan of boiling water, cook the noodles according to the package instructions. Drain well.
    Step 7
    Top each lettuce leaf with an equal amount of the cooked noodles. Top noodles with 3 meatballs and drizzle with the sauce. Garnish with red pepper, sesame seeds or peanuts if you like.
    04 Author
    Tracy Tracy
    109 Recipes

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