STEAMED PORK MEATBALL LETTUCE WRAPS
STEAMED PORK MEATBALL LETTUCE WRAPS
Ingredients
- Steamed Pork Meatballs
- 1/2 cup hoisin sauce
- 20 butter lettuce leaves
- 20 fresh mint leaves
- 1 1/4 cups julienned carrots
- 1 1/4 cups julienned seeded English cucumber
- 1/4 cup fresh cilantro leaves
Directions
- Place hot Steamed Pork Meatballs in a heatproof bowl. Add hoisin sauce and toss to coat; set aside.
- Make ten stacks of 2 lettuce leaves each. Dividing equally, top each lettuce stack with mint leaves, carrots and cucumber. Place 3 meatballs on top of vegetables on each lettuce stack. Garnish with cilantro. Wrap leaves around filling to enclose.
Nutritional analysis per wrap:
157 calories, 5 g fat, 20.2 g protein, 8.3 g carbohydrate, 1.1 g fibre, 561 mg sodium
STEAMED PORK MEATBALLS
Ingredients
- 2 lb (1 kg) lean ground pork
- 1/4 cup oyster sauce
- 3 tbsp finely chopped shallot
- 4 tsp fish sauce
- 4 cloves garlic, finely chopped
- 1 tsp granulated sugar
- 1 tsp white pepper
Yield: Makes 30.
Directions
- Combine all ingredients. Shape mixture into 30 balls, each measuring about 1 1/2 inches; set aside.
- To steam meatballs, use a saucepan with a tight-fitting lid and a heatproof steaming basket that will hold the meatballs above water in the saucepan. Bring water to a boil in saucepan.
- Place only enough meatballs to form a single layer in the basket. Set basket over boiling water. Do not allow water to touch basket.
- Cover and steam over boiling water until meatballs are completely cooked, about 10 - 15 minutes. Repeat steaming procedure with remaining meatballs. Alternatively, meatballs may be placed on a rack in a parchment paper-lined rimmed baking sheet and baked in an oven at 350°F until completely cooked, about 20 minutes.
Nutritional analysis per meatball:
42 calories, 1.5 g fat, 6.4 g protein, 0.7 g carbohydrate, 0.1 g fibre, 128 mg sodium