Pork Meatballs in Butter Lettuce Cups with Soy Dipping Sauce & Sticky Rice
Entrées,  Recipes

Pork Meatballs in Butter Lettuce Cups with Soy Dipping Sauce & Sticky Rice

Crisp lettuce, pea shoots and fresh mint brighten up these sweet, tangy glazed meatballs.

This was another winner from Blue Apron that we really enjoyed.

Having meatballs wrapped in lettuce really makes them feel different and much lighter than ones served on top of pasta.

Pork Meatballs in Butter Lettuce Cups with Soy Dipping Sauce & Sticky Rice

My meatballs didn’t hold together too well, but they still tasted great. I didn’t want to overwork the meat, so I probably under-did it a bit. There’s nothing worse than a tough meatball!

I think this would also be good with the meat seasoned and broken into pieces the way we tend to serve tacos, and it’d be less fussy than forming and searing the meatballs.

So Asian pork lettuce wraps are definitely going to be in the works!

Pork Meatballs in Butter Lettuce Cups with Soy Dipping Sauce & Sticky Rice

Just a note – the recipes from Blue Apron call for “1 bunch” of herbs, and that correlates to the size of the “bunch” they send if you’re using their service (which I’m absolutely in love with!). I’d say their bunches are about 1-2 tablespoons. When it calls for a “large bunch”, it’s usually about twice that amount.

Print

Pork Meatballs in Butter Lettuce Cups with Soy Dipping Sauce & Sticky Rice


Description

Crisp lettuce, pea shoots and fresh mint brighten up these sweet, tangy glazed meatballs.


Scale

Ingredients

  • 10 Ounces Ground Pork
  • ¾ Cup Sushi Rice
  • 2 Scallions
  • 1 Head Butter Lettuce
  • 1 Red Onion
  • 1 Ounce Pea Shoots
  • 1 Large Bunch Mint
  • ¼ Cup Panko Breadcrumbs
  • ¼ Cup Rice Vinegar
  • ¼ Cup Soy Glaze
  • 2 Teaspoons Asian Meatball Spice Blend (White Sesame Seeds, Garlic Powder, Ginger Powder, Ground Coriander & Lemongrass Powder)

Instructions

  1. Cook the rice: In a small pot, combine the rice, a big pinch of salt and ¾ cup of water. Heat to boiling on high. Once boiling, cover and reduce the heat to low. Simmer 11 to 13 minutes, or until the liquid has been absorbed and the rice is tender. Remove from heat and fluff with a fork. Set aside in a warm place.
  2. Prepare the ingredients & make the sauce: While the rice cooks, wash and dry the fresh produce. Cut off and discard the root ends of the scallions; thinly slice the scallions, separating the white bottoms and green tops. Cut off and discard the root end of the lettuce; separate the leaves. Pick the mint leaves off the stems; discard the stems. Peel and halve the onion; small dice 1 half and thinly slice the remaining half. Place the sliced onion in a small bowl with half the vinegar. To make the sauce, in a separate small bowl, combine the soy glaze and remaining vinegar; season with salt and pepper to taste.
  3. Cook the aromatics: In a medium pan (nonstick, if you have one), heat 2 teaspoons of oil on medium-high until hot. Add the diced onion, white bottoms of the scallions and spice blend; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until softened and fragrant. Remove from heat and transfer to a medium bowl. Wipe out the pan.
  4. Form the meatballs: Add the ground pork and breadcrumbs to the bowl of cooked aromatics; season with salt and pepper. Gently mix to combine. Using your hands, form the mixture into 16 equal-sized meatballs.
  5. Cook the meatballs: In the pan used to cook the aromatics, heat 2 teaspoons of oil on medium-high until hot. Add the meatballs and cook, turning occasionally, 4 to 6 minutes, or until browned and cooked through. Add ¼ of the sauce and ¼ cup of water; season with salt and pepper. Cook, occasionally spooning the sauce over the meatballs, 1 to 2 minutes, or until the sauce is slightly reduced in volume and the meatballs are thoroughly coated. Remove from heat.
  6. Plate your dish: Place a few lettuce leaves on each plate; fill each with the sticky rice, pea shoots and meatballs. Top with the pickled onion. Serve with the remaining sauce on the side. Garnish with the mint and the green tops of the scallions. Enjoy!


Notes

Recipe from Blue Apron


Nutrition

  • Calories: 700
Recipe Card powered by

YOU MAY ALSO LIKE…

Leave a Reply

Your email address will not be published. Required fields are marked *