Asian Meatballs with Lettuce Cups

By kathya5084

Ingredients

• For Meatballs
• 2 pounds ground pork
• 12 ounces sweet Italian sausage, casings removed (I use 3 Johnsonville links)
• 2 tablespoons freshly grated ginger (divided in half)
• 2 small shallots, minced
• 3/4 cup finely chopped water chestnuts
• 8 teaspoons soy sauce (divided in half)
• 2 tablespoons roughly chopped fresh cilantro
• Kosher salt
• 2 heads bibb or butter lettuce, leaves separated
• For Sauce
• 1 tablespoon cornstarch
• 3 tablespoons water
• 3 garlic cloves, minced
• 1 1/2 cups.chicken stock
• 2 tablespoons packed brown sugar
• 1 teaspoon chili paste

Details

Servings 6

Preparation

Step 1

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.