Panko Crusted Meatballs Wrapped in Lettuce Cups
photo by Chef floWer
- Ready In:
- 1hr
- Ingredients:
- 12
- Yields:
-
8 as an appetizer
- Serves:
- 8
ingredients
- 400 g ground beef (mince)
- 44.37 ml hoisin sauce
- 44.37 ml dried breadcrumbs
- 1 egg
- 29.58 ml chopped coriander
- 1 orange, zested, juice reserved
- 200 g can water chestnuts, drained, chopped fine
- 354.88 ml panko breadcrumbs (Japanese Breadcrumbs)
- oil, to fry
- lettuce leaf, torn into serving sized pieces
-
Sauce
- 44.37 ml orange juice
- 59.14 ml hoisin sauce
directions
- Mix first 7 ingredients together.
- Shape into walnut sized balls.
- Place into fridge for 1 hour.
- Roll in panko crumbs
- Heat 3 inches of oil in a wok.
- Deep fry balls in batches for 3 or 4 minutes or until cooked through and golden.
- Serve in lettuce leaf pieces with a little sauce drizzled over.
-
Sauce:
- Heat orange juice and hoisin sauce in a small saucepan over medium heat. Cook until reduced back to the original consistency of the hoisin sauce. Set aside.
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Reviews
-
I made these for Little Miss (DD) and Hubby and they both enjoyed them. Little Miss basically took the whole plate and didn't want to share with her daddy. Hubby managed to get four meatballs and the sauce, he said it was really nice. I had trouble finding the Panko but I managed to find them at Coles in the Asian Section, the Panko comes in a yellow plastic bag (I was looking for a box). Overall I could say for our family is this recipe is a real kid's pleaser. Thank you Aus/NZ Chef's
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