Meatball and Rice Noodle Lettuce Wraps

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.

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
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
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