Pork meatball lettuce wraps

Pork meatball lettuce wraps

I've never been a fan of New Years resolutions, mostly because I know I can't give up pasta, show up to the gym everyday or stop watching trashy reality shows. So I don't make personal resolutions. Never have, and never will.

But with my blog, it's an entirely different situation. I'm currently mulling over this year's goals, and mostly it's to create a really delicious recipe at least once a week for you! I think I can handle that.

Pork meatball lettuce wraps

I'm always down for a delicious savory bite, and these pork meatballs take the cake. You've got tons of flavor here: soy sauce, sesame oil, garlic, and even ketchup. Trust me on the ketchup!

The meatballs come together with a salty caper mayo served on crunchy iceberg lettuce. Enjoy these warm or cold, either works. Recipe below!

Pork meatball lettuce wraps 

For ~20 meatballs

For the meatballs:

  • 1 lb. ground pork
  • 1 egg
  • 2 tablespoons soy sauce
  • 2 tablespoons olive oil
  • 1 teaspoon sesame oil
  • 2 green onions, ends trimmed + thinly sliced
  • 2 tablespoons panko breadcrumbs

For the sauce:

  • 1 teaspoon cornstarch 
  • 2 teaspoons water
  • 1 tablespoon honey
  • 1/4 cup rice wine vinegar
  • 2 garlic cloves, finely diced
  • 2 tablespoons ketchup
  • 2 tablespoons soy sauce

For the caper mayo:

  • 1/4 cup mayo
  • 1 tablespoons capers, chopped
  • Salt and pepper

To serve:

  • Iceberg lettuce
  • Thinly sliced green onion

Combine the ground pork, egg, soy sauce, olive oil, sesame oil, green onions and breadcrumbs in a bowl. Form the mix into meatballs, around 20. 

Heat a large pan with a coat of oil. Fry the meatballs in batches until golden on all sides. Remove the meatballs from the pan and set aside. Keep the pan on the heat, on low.

Whisk the cornstarch and water together in a small bowl to create a slurry. Add the slurry to the pan as well as the honey, rice wine vinegar, garlic, ketchup and soy sauce. Stir and reduce until the sauce thickens. Add the meatballs to the sauce and stir to coat the meatballs in the sauce. Pop the pan in the oven for 5-10 minutes at 350 degrees Fahrenheit if you want to crisp them up a bit more and bake on the sauce.

To make the caper mayo, combine the mayo with capers and salt and pepper to taste.

To serve, swipe some of the caper mayo on a iceberg lettuce leaf, top with a few meatballs and green onion. Chow down.