Sriracha meatball lettuce wraps




Prep Time


Cook Time

Kids and adults alike love this casual hands-on meal. The meatballs can be made in advance and frozen until needed.



For the wraps

  • 8 lettuce leaves
  • 1 carrot — grated
  • ½ red capsicum — finely diced
  • 2 spring onions — chopped
  • ⅓ cup mayonnaise

For the meatballs

  • 500g beef mince
  • ¼ cup panko breadcrumbs
  • 1 egg
  • 2 tablespoons finely diced onion
  • 2 teaspoons garlic powder
  • 1 teaspoon tomato sauce
  • 1 teaspoon worcestershire sauce
  • 1 teaspoon dijon mustard
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • Cooking oil, for frying

For the sriracha sauce

  • 2 tablespoons honey
  • 2 tablespoons barbeque sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon sriracha to serve


For the sriracha meatball lettuce wraps

  • Preheat the oven to 200°C (180°C fan bake). Line a baking tray with baking paper.
  • To make the Meatballs, place the mince in a large bowl with all the other ingredients except the oil. Mix to combine, then roll into 16 balls.
  • Heat a little oil in a large pan and brown the meatballs on all sides.
  • Transfer to the prepared tray and bake for 8 minutes or until cooked through.
  • To make the Sriracha Sauce, mix all the ingredients in a large bowl.
  • Add the cooked meatballs and toss to coat well.
  • To serve, arrange the lettuce leaves on a serving platter and divide the carrot, capsicum and spring onion between them. Drizzle with mayonnaise.
  • Top each lettuce cup with 2 meatballs and serve immediately.