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