Teriyaki Meatball Lettuce Wraps
Tender, flavorful pork meatballs are coated in an easy and delicious homemade teriyaki sauce.
Prep Time20 minutes mins
Cook Time20 minutes mins
Total Time40 minutes mins
Course: Main Course
Cuisine: Asian
Keyword: meatball lettuce cups, teriyaki meatball lettuce wraps
Servings: 4
Meatballs:
- 1.5 pounds lean ground pork
- 1 egg
- 1/4 cup breadcrumbs (I used Italian for a bit of extra flavor)
- 3 cloves garlic minced
- 4 scallions (green parts only) chopped
- Salt & pepper to taste
Teriyaki Sauce:
- 1/4 cup soy sauce
- 1 cup water
- 1/2 teaspoon ground ginger
- 1/2 teaspoon garlic powder
- 2 tablespoons packed brown sugar
- 2 tablespoons liquid honey
- 1 tablespoon rice vinegar
- 2 tablespoons cornstarch
- 1/4 cup cold water
Garnish:
- 1 head butter leaf (Boston) lettuce
- 1 large carrot
Pre-heat oven to 400F.
In a medium mixing bowl, combine meatball ingredients using your hands. Shape into 1.5" meatballs and place on a foil-lined baking sheet for easy clean-up. Bake for 20 minutes or until they're cooked through and the pork is no longer pink.
Meanwhile, combine all teriyaki sauce ingredients except for the 1/4 cup cold water and cornstarch in a small pan on medium-high heat. You need to stir it occasionally and watch it carefully so it doesn't burn. At the same time, mix your cornstarch with the cold water until the cornstarch has dissolved. Once the mixture on the stove begins to boil, stir in the cornstarch. Reduce heat to medium and it should thicken quite quickly. Continue to stir it until it's smooth and thickened to your desired consistency. If it's too thick, add some more water. Remove the sauce from the heat.
Prepare your lettuce cups and slice carrot into ribbons using a vegetable/potato peeler.
Once meatballs are ready, you can either toss them with the teriyaki sauce or place them into the lettuce cups and drizzle the sauce over them. Don't forget the carrot ribbons! :)
- Teriyaki sauce recipe adapted from here.