My F&W
quick save (...)
Asian Meatball Wraps
© Tina Rupp

Asian Meatball Wraps

  • SERVINGS: Makes 20 wraps
  • FAST
  1. 1 1/2 pounds mixed ground beef, pork and veal
  2. 1 garlic clove, minced
  3. 1 shallot, minced
  4. 2 tablespoons Asian fish sauce
  5. 1 teaspoon grated lime zest
  6. 1/2 teaspoon salt
  7. 1/4 teaspoon pepper
  8. 2 tablespoons vegetable oil
  9. 10 radicchio leaves
  10. 10 small butter lettuce leaves
  11. Mint leaves, for garnish
  12. Lime wedges and hot sauce, for serving
  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.


Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    You might also like
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Congratulations to Mei Lin, winner of Top Chef Season 12.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.