Asian Pork Meatball Lettuce Wraps

By á-40712

Ingredients

• 1 tbsp vegetable oil
• 3 cups thinly sliced cabbage (about 1/4 head)
• Kosher salt
• Black pepper to taste
• 2 large eggs plus 1 egg white
• 1 1/2 lb ground pork
• 4 scallions, minced
• 3 cloves garlic, minced
• 1 2 inch piece ginger, peeled and finely grated
• 3 tbsp soy sauce
• 1 tbsp toasted sesame oil
• 2 tsp sugar
• 2 tsp cornstarch
• 1/2 cup hoisin sauce
• 2 tsp sriracha
• 1 tsp rice vinegar
• 3 tbsp sesame seeds
• 1 head boston lettuce, leaves separated

Details

Cooking time 75mins

Preparation

Step 1

Preheat oven to 400 and line a baking sheet with parchment paper.
Heat oil in a skillet over medium high heat.
Add cabbage and season with salt to taste; cook, stirring occasionally until softened (4 min)
Transfer to a plate to cool.
Lightly beat the eggs and egg white in a large bowl.
Add pork, scallions, garlic, ginger, soy sauce, sesame oil, sugar, cabbage and cornstarch.
Mix with your hands until combined (do not over mix)
Dampen your hands and form into 2 inch meatballs; arrange on prepared sheet.
Mix hoisin, sriracha, vinegar, sugar and 1 tbsp water in a bowl; set aside 1/2 cup for serving.
Brush meatballs with sauce and sprinkle with sesame seeds.
Bake until cooked through (18-22 minutes).
Serve in lettuce leaves with sauce on the side.