Teriyaki Glazed Meatball Lettuce Wraps

I don’t think my family has ever met a meatball we don’t like! Whether Italian, Swedish, or Asian (like these Teriyaki Glazed Meatballs), they’re always devoured at our house, and I especially love how easily they can be prepared in advance and popped in the oven later in the day when you’re ready to eat dinner.

Ingredients for Teriyaki Glazed Meatball Lettuce Wraps

• Ground pork – We recommend local, humanely raised meat.
• Whole-wheat breadcrumbs – Try making your own with this recipe.
• Chopped green onions –  White and green parts.
• Egg – If you can’t get them from a farmers’ market check out what to look for here.
• Soy sauce – Use gluten-free soy sauce if you’re avoiding gluten.
• Toasted sesame oil – For the meatballs and the glaze.
• Fresh ginger – Peeled and grated.
• Red pepper flakes – Just a pinch.
• Olive oil – Extra virgin.
• Whole-wheat flour – Look for the 100% stamp on the package.
• Water – To help the glaze not become too thick.
• Rice wine vinegar – Also for the glaze.
• Honey – Natural sweetener.
• Lettuce cups – Iceberg is recommended since it’s sturdy enough to hold the meatballs.
• Brown rice – Or whole-grain ramen noodles.

How to make the meatballs

1. Prep: Preheat oven to 450 degrees F. Line a baking sheet with parchment paper.
2. Make: In a large bowl, use your hands to combine the pork, breadcrumbs, green onions, egg, ginger, soy sauce, sesame oil, and red pepper. Roll the mixture into meatballs 1 ½” in diameter (a little smaller than a golf ball) and place in rows on the prepared baking sheet.
3. Bake: Bake for 10 to 12 minutes, or until they are brown all the way through. Drizzle with Teriyaki Glaze. To eat, wrap up in lettuce cups with a little spoonful of brown rice or whole-grain ramen noodles.

How to make the teriyaki glaze

1. Heat the olive oil in a small saucepan over medium heat. Whisk in the flour and cook, while stirring, until it darkens in color, 1 to 2 minutes.
2. Whisk in the soy sauce, water, ginger, sesame oil, rice wine vinegar, and honey and bring to a light boil. Turn down to a simmer and cook another couple minutes, while stirring occasionally, until the sauce thickens enough to coat a spoon.

Other Lettuce Wrap Recipes You Might Enjoy

Vietnamese Beef Lettuce Wraps

Shrimp and Lentil Lettuce Wraps

BLT Chicken Lettuce Cups

Teriyaki Glazed Meatball Lettuce Wraps

4.67 from 3 votes

Course: Dinner

Cuisine: Asian

Keyword: asian meatballs, lettuce wraps

Dietary Restriction: Dairy Free, Peanut/Tree-Nut Free

Category: Freezer Friendly, Pork

Active Time: 15 minutes

Cook Time: 12 minutes

Total Time: 27 minutes

Servings (Adjust to suit): 5 (makes about 30 meatballs)

Calories: 511 kcal

Author: Lisa Leake

Enjoy an Asian inspired meal with delicious Teriyaki Glazed Meatballs served with lettuce cups and rice.

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Ingredients

For the meatballs

• 1 1/2 pounds ground pork
• 1/2 cup whole-wheat breadcrumbs
• 1/2 cup green onions, chopped, white and green parts
• 1 egg
• 3 tablespoons soy sauce
• 1 tablespoon fresh ginger, peeled and grated
• 2 tablespoons toasted sesame oil
• pinch of red pepper flakes

For the teriyaki glaze

• 2 teaspoons olive oil
• 2 teaspoons whole-wheat flour
• 1/4 cup soy sauce
• 1/4 cup water
• 2 tablespoons fresh ginger, peeled and grated
• 2 teaspoons toasted sesame oil
• 2 teaspoons rice wine vinegar
• 2 teaspoons honey

For serving

• iceberg lettuce cups
• brown rice or whole-grain ramen noodles

Instructions

For the Meatballs

1. Preheat oven to 450 degrees F. Line a baking sheet with parchment paper.

2. In a large bowl, use your hands to combine the pork, breadcrumbs, green onions, egg, soy sauce, ginger, sesame oil, and red pepper. Roll the mixture into meatballs 1 ½” in diameter (about the size of a golf ball) and place in rows on the prepared baking sheet.

3. Bake the meatballs for 10 to 12 minutes, or until they are brown and cooked all the way through (no longer pink in the middle). Coat with the Teriyaki Glaze (recipe below). To eat, wrap up in lettuce cups with a little spoonful of brown rice or whole-grain ramen noodles.

For the Teriyaki Glaze

1. Heat the olive oil in a small saucepan over medium heat. Whisk in the flour and cook, while stirring, until it darkens in color, 1 to 2 minutes.

2. Whisk in the soy sauce, water, ginger, sesame oil, rice wine vinegar, and honey and bring to a light boil. Turn down to a simmer and cook for another couple of minutes, while stirring occasionally, until the sauce thickens enough to coat a spoon.

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Recipe Notes

We recommend organic ingredients when feasible.

Nutrition Facts

Nutrition Facts

Teriyaki Glazed Meatball Lettuce Wraps

Amount Per Serving

Calories 511 Calories from Fat 351

% Daily Value*

Fat 39g60%

Saturated Fat 12g75%

Cholesterol 131mg44%

Sodium 894mg39%

Potassium 482mg14%

Carbohydrates 15g5%

Fiber 2g8%

Sugar 3g3%

Protein 27g54%

Vitamin A 147IU3%

Vitamin C 5mg6%

Calcium 33mg3%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

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