Meatball and Rice Noodle Lettuce Wraps PT35M https://img1.cooker-king.com/201907/2019/1025/70/b/653240/300x200x90.jpg 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! 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

    Meatball and Rice Noodle Lettuce Wraps

    4.9

    ( 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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