1/4cupbreadcrumbs (I used Italian for a bit of extra flavor)
4scallions (green parts only)chopped
Salt & pepperto taste
2tablespoonspacked brown sugar
1head butter leaf (Boston) lettuce
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! :)