Asian Meatball Lettuce Wraps with Rice Noodles

In Asian cuisine we often see soft lettuce being used as a form of a wrap to serve your foods with, such as in Moo Shu Pork.  You can wrap and eat as in a taco style or use a fork and knife.  It’s a fun meal to have any night of the week, or a tasty alternative to offer your guests while entertaining.

1. Preheat the oven to 425°F. Line a baking sheet with foil and spray with vegetable oil.
2. To make the sauce: In a bowl, stir together the coconut milk, stock, lemon juice, hoisin sauce, sugar, cornstarch, ginger, garlic and hot sauce until the cornstarch is dissolved.
3. To make the meatballs: In a bowl, stir together the beef, egg, hoisin, onions, breadcrumbs, cilantro, garlic, ginger, salt and pepper. Form into 1-inch meatballs, making about 30. Place on a baking sheet and bake for 10 minutes or just until no longer pink.
4. In a small skillet, add the sauce and simmer just until lightly thickened, about 2 minutes.
5. Meanwhile, boil the noodles, just until cooked, draining well. On each lettuce leaf, divide the noodles, add three meatballs, sauce and garnish with red bell pepper and toasted sesame seeds

¾ cup light coconut milk
1⁄3 cup low-sodium beef or chicken stock
2 tsp fresh lemon juice
2 Tbsp hoisin sauce
2 tsp packed brown sugar
1 tsp cornstarch
1 tsp minced ginger
1 tsp minced garlic
1 tsp hot sauce (Sriracha)

1 lb extra lean ground beef
1 egg
¼ cup hoisin sauce
¼ cup finely diced green onions
¼ cup unseasoned dry breadcrumbs
2 Tbsp finely chopped fresh cilantro
2 tsp minced garlic
1½ tsp crushed ginger
Salt and pepper
2oz of dried, thin rice noodles
10 Boston lettuce leaves
Garnish (optional)
¼ cup diced red bell pepper
2 tsp toasted sesame seeds

Makes 10 wraps.
Prep Time: 20 minutes
Cooking Time: 15 minutes

Nutritional Information per Serving (per wrap)
Calories 131
Carbohydrates 11 g
Fibre 0.5 g
Protein 10 g
Total fat 4 g
Saturated fat 2 g
Cholesterol 42 mg
Sodium 225 mg