Korean-Style Meatball Lettuce Wraps

Serves: 4 

Ingredients 

Meatball Mix: 

• 1 lb. ground beef 

• 1/2 cup panko breadcrumbs 

• 3 garlic cloves, peeled and minced 

• 3 scallions, minced 

• 1 egg 

• Salt 

• 2 teaspoons TAO Extra Virgin Olive Oil

Sauce

• 1 cup beef or vegetable broth 

• 1/3 cup TAO Honey Ginger Balsamic Vinegar

• 2 tablespoons Honey Feast Sweet Clover 12oz

• 1 tablespoon Bachan's Original Japanese Barbecue Sauce

• 1-2 teaspoons chili-garlic paste 

• 1 teaspoon ginger, peeled and minced 

• 1 tablespoon cornstarch 

• 1 head of baby lettuce 

• 1 cup kimchi 

• 1 cup cucumber, sliced 

• 1 cup white rice, cooked 

• sesame seeds for garnish 

Directions 

1. Combine the meatball mix in a large bowl. Using your hands or a small scoop, evenly portion the mix and roll it into balls. 

2. Heat extra virgin olive oil in a large skillet over medium-high heat. Carefully add meatballs and sear on all sides. Once seared, reduce heat to low, and set aside while you prepare the sauce. 

3. Combine sauce ingredients (except the cornstarch) in a small saucepan and bring to a simmer over medium-high heat; simmer for 2-3 minutes. Dissolve the cornstarch in 1 tablespoon of water and stir into the sauce. Continue to simmer for another minute or until the sauce thickens. 

4. Coat the meatballs in the sauce before assembling the wraps. 

5. To assemble, divide lettuce leaves between plates and top with kimchi, cucumbers, and rice. Divide meatballs between the lettuce leaves, top with a little extra sauce, and sprinkle with sesame seeds. 

*You could, alternatively, make the meatballs in your crockpot or slow cooker! Sear the meatballs and pre-make the sauce (according to the directions above). Place meatballs and sauce in your slow cooker, cover, and cook. Low for 4-6 hours. High for 2-3 hours.