Asian Meatballs on Lettuce Leaves

Photography: Tango | Food Styling: Michael Linnington | Prop Styling: Caroline Simon

  • Total time 30 minutes
  • Portion size 4 servings



In large bowl, combine pork, green onions, garlic, ginger and fish sauce; season with salt and pepper. With wet hands, shape the mixture into small meatballs, about 2 tbsp at a time. Refrigerate for 10 minutes.

In large skillet, heat oil over medium heat; cook meatballs, turning occasionally, until golden and cooked through, about 12 minutes. Add soy and hoisin sauces, and maple syrup, turning meatballs until well coated.

Layer 2 lettuce leaves on each plate. Divide meatballs among lettuce leaves. Garnish with carrot and sprinkle with sesame seeds.

Nutritional facts PER SERVING: about

  • Iron 1 mg
  • Fibre 1 g
  • Sodium 700 mg
  • Sugars 6 g
  • Protein 27 g
  • Calories 240
  • Total fat 10 g
  • Cholesterol 65 mg
  • Saturated fat 2 g
  • Total carbohydrate 11 g
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Lunch & Dinner

Asian Meatballs on Lettuce Leaves