Asian Meatball Lettuce Wraps

I don’t know if this is a thing or not.  I had some ground beef and some butter lettuce and this is what happened.  They were tasty and easy!

• 1 1/3 lb. ground beef, or chicken, or turkey, or pork, etc.
• 1 egg
• 3 T. hoisin sauce, plus more for serving
• 1 t. grated fresh ginger
• 1/4 C. minced green onion, light green and white parts only
• 2 T. soy sauce
• 1 t. fish sauce
• 1 T. sesame oil
• 3/4 C. panko crumbs

Heat the oven to 425 degrees.  Combine all the ingredients in a bowl and mix until combined.  My trick for making meatballs really quickly is to form a big ball with the meat mixture. Divide it in half.  Divide each half in half.  Now you have four balls.  Divide each ball in half.  Continue dividing until you have the size meatballs that you like.  It sounds strange but it really is faster than tearing off little hunks and rolling them.  Place the meatballs on a rimmed baking sheet sprayed with cooking spray.  Bake for about 15 minutes, or until cooked through.  Serve in butter lettuce leaves with a little more hoisin sauce, green onions, cucumbers, and jalapeño slices.

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