Asian Meatball Wraps

  • Total Time:
  • Servings: Makes 20 wraps

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  • 1 1/2 pounds mixed ground beef, pork and veal
  • 1 garlic clove, minced
  • 1 shallot, minced
  • 2 tablespoons Asian fish sauce
  • 1 teaspoon grated lime zest
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons vegetable oil
  • 10 radicchio leaves
  • 10 small butter lettuce leaves
  • Mint leaves, for garnish
  • Lime wedges and hot sauce, for serving

How to make this recipe

  1. Preheat the oven to 400°. In a large bowl, mix the ground meat with the garlic, shallot, fish sauce, lime zest, salt and pepper. Roll the mixture into 2-inch balls.

  2. In a large, ovenproof skillet, heat the vegetable oil until shimmering. Add the meatballs and cook over moderately high heat, turning occasionally until browned all over, about 7 minutes. Transfer the skillet to the oven and roast for 7 minutes, until cooked through.

  3. Set each meatball in a radicchio or lettuce leaf and garnish with the mint. Serve the wraps with hot sauce and lime wedges.

Contributed By Photo © Tina Rupp Published March 2009

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