Meatball and Rice Noodle Lettuce Wraps PT35M https://img1.recipesrun.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

4.1

( 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

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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

109 Recipes

Meatball and Rice Noodle Lettuce Wraps

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