HOISIN MEATBALL LETTUCE WRAPS

Hoisin Meatball Lettuce Wraps image

I make these tangy-sweet appetizers every year during the holidays, and it doesn't take long for them to disappear.-Elaine Sweet, Dallas, Texas

Provided by Taste of Home

Time 1h10m

Yield 3 dozen.

Number Of Ingredients 20

Ingredients

2 tablespoons cornstarch
2 large eggs, lightly beaten
1/4 cup minced fresh chives
3 tablespoons dry bread crumbs
3 tablespoons hoisin sauce
4 teaspoons minced fresh gingerroot
3 garlic cloves, minced
1/2 teaspoon crushed red pepper flakes
3/4 pound lean ground beef (90% lean)
1/2 pound ground pork
2 to 3 tablespoons canola oil, divided
SAUCE:
1/2 cup red currant jelly
1/2 cup hoisin sauce
2 tablespoons mirin (sweet rice wine)
3 garlic cloves, minced
1-1/2 teaspoons Thai red chili paste
WRAPS:
36 small Bibb or Boston lettuce leaves
1/4 cup minced fresh cilantro

Steps:

Place cornstarch in a shallow bowl. In a large bowl, combine the next 7 ingredients. Add beef and pork; mix lightly but thoroughly. Shape into 1-in. balls; coat with cornstarch., In a large cast-iron or other heavy skillet, heat 2 tablespoons oil over medium heat. Brown meatballs in batches, adding additional oil as needed. Remove with a slotted spoon; drain on paper towels., Add sauce ingredients to skillet; cook and stir over medium heat until blended. Return meatballs to pan; bring to a boil. Reduce heat; simmer, uncovered, until meatballs are glazed and cooked through, 5-8 minutes, stirring occasionally. Serve meatballs in lettuce leaves; sprinkle with cilantro.

Nutrition Facts : Calories 69 calories, Fat 3g fat (1g saturated fat), Cholesterol 21mg cholesterol, Sodium 99mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 0 fiber), Protein 4g protein.