• meatball_wrap

  • Meatball Lettuce Wraps

    Ingredients

    Meatballs

    12 Entrée Servings; Thirty-six 2-ounce meatballs

    • Ingredients
      Amount
    • Shrimp, peeled and deveined
      2 pounds
    • Kikkoman Panko Japanese Style Toasted Bread Crumbs
      1 ½ cups
    • Large eggs, whisked
      3 each
    • Scallions, thinly sliced
      ½ cup
    • Cilantro, minced
      ½ cup
    • Garlic, minced

      3 tablespoons
    • Ginger, minced

      3 tablespoons
    • Red pepper flakes

      1 tablespoon
    • Ground pork

      3 pounds
    • Vegetable oil

      As needed
    • Kikkoman Thai Style Chili Sauce
      ¾ cup

    Lime Ponzu Mirin Dipping Sauce

    • Ingredients
      Amount
    • Kikkoman Lime Ponzu Citrus Seasoned Dressing & Sauce
      1 cup
    • Kikkoman Aji-Mirin
      ½ cup
    • Kikkoman Thai Style Chili Sauce
      ½ cup
    • Kikkoman Rice Vinegar
      ¼ cup
    • Granulated sugar

      ¼ cup
    • Lime juice, freshly squeezed

      ¼ cup
    • Water

      ¼ cup
    • Fish sauce

      2 teaspoons
    • Lime zest, freshly grated
      2 teaspoons

    Lettuce Wraps

    • Ingredients
      Amount
    • Butter lettuce
      36 leaves (from about 4 heads)
    • Deep-fried crispy rice noodles
      2 ¼ cups
    • cucumber, julienned
      1 cup
    • Carrot, julienned
      1 cup
    • Thai basil leaves
      36 each
    • Mint leaves
      36 each
    • Scallions, julienned
      ¾ cup
    •  Lime wedges
      Optional

    Method

    For the meatballs

    1. Puree the shrimp in batches in a food processor, transferring all but the last batch to a large bowl. Add the panko, eggs, scallions, cilantro, garlic, ginger, and red pepper flakes to the last batch, process until smooth, and transfer to the bowl along with the ground pork. With gloved hands, mix the ingredients together until evenly combined. Using a small scoop, divide into thirty-six 2-ounce portions, and, with wet hands, roll into balls. 
    2. Heat a generous film (about 1/8-inch) of oil in a large sauté pan over medium-high heat and fry the meatballs in batches, adding additional oil as needed between batches, turning the meatballs to brown evenly, until they reach an internal temperature of 165˚F, 2 to 3 minutes. Drain on paper towels, transfer to a bowl, and toss to coat in the chili sauce.

    For the dipping sauce

    1. Blend all of the dipping sauce ingredients in a nonreactive container with an immersion blender.

    For the lettuce wraps

    1. Soak the lettuce leaves in ice water for 10 minutes to crisp and dry well.

    To serve

    1. Arrange 3 lettuce leaves per individual plate or 36 on a large platter. In each leaf, create a bed of crispy noodles, cucumber, and carrot. Set a meatball in the center and garnish with basil, mint, and scallions. Serve individual plates with a 2-ounce serving of the dipping sauce and lime wedge(s), if using.