Korean Meatball Lettuce Wraps
Looking to eat a little lighter and leaner? These Korean Meatball Lettuce Wraps are easy, healthy and so delicious! The meatballs also make a fabulous appetizer that will disappear in the blink of an eye!
Servings: 6
Calories: 356kcal
Ingredients
For the meatballs:
- 1 pound ground beef
- 6 scallions finely chopped
- 1 cup finely diced bell pepper red, orange or yellow (or a combination)
- 1 tablespoon finely grated fresh ginger
- 3 medium cloves garlic finely minced
- ½ cup panko crumbs
- 1 large egg
- 1-2 tablespoons Gochujang Korean chili paste
- 1 teaspoon kosher salt
- sesame seeds thinly sliced green onions and cilantro for garnish
For the sauce:
- ½ cup honey
- ¼ cup low sodium soy sauce
- 1-2 tablespoons gochujang Korean chili paste
- 2 tablespoons rice vinegar
- 2 tablespoons brown sugar I use dark but light will also work
- 1 teaspoon sesame oil
Instructions
For the meatballs:
- Line a sheet pan with parchment paper or foil. If you use foil, spray it lightly with baking spray or rub it with a bit of oil. If using parchment, use a large enough piece so that the sides extend slightly over the edges of the pan.
- Combine the ground beef, scallions, bell pepper, ginger, garlic, panko, egg, Gochujang and kosher salt in a large bowl. Using your hands, mix until combined but don’t overwork the meat mixture.
- Using an ice cream scoop or spoon, scoop into approximately 3 tablespoon size portions. With slightly wet hands, roll the scoops of meat into balls with the palm of your hand. Arrange them on the prepared baking sheet. Refrigerate the meatballs (covered with plastic wrap) for 30 minutes (or up to 8 hours). You can also freeze the meatballs at this point.
- Preheat the oven to 425˚F with a rack positioned near the top of the oven.
- Bake for 15 minutes. (If meatballs are frozen, give them an extra 5-6 minutes.)
- Remove meatballs from the oven. Using a fork, dip each meatball into the sauce to coat then return to the baking pan. Bake for another 4-5 minutes until meatballs are nicely glazed.
- Serve with the extra sauce along with Bib, Boston or Romaine lettuce leaves and optional garnishes of rice, shredded red cabbage, thinly sliced cucumber, pickled red onions, scallions, cashews, sesame seeds and/or herb leaves (cilantro, basil, mint).
For the sauce:
- While the meatballs are baking, make the sauce. Combine all sauce ingredients except for the Gochujang in a small saucepan and stir.
- Bring to a boil and cook for 4-5 minutes until the sauce begins to thicken. Add 1 tablespoon of the Gochujang. Taste and add more to the desired heat level. Set sauce aside.
Notes
See Café Tips above in post for more detailed instructions and tips. Recipe makes 16-20 meatballs, depending on the size.
Serves 6 with 3 meatballs per serving
Nutrition
Calories: 356kcal | Carbohydrates: 36g | Protein: 16g | Fat: 17g | Saturated Fat: 6g | Cholesterol: 81mg | Sodium: 846mg | Potassium: 369mg | Fiber: 1g | Sugar: 29g | Vitamin A: 937IU | Vitamin C: 35mg | Calcium: 47mg | Iron: 2mg