These little wraps are a great way to get your kids to eat more leafy greens. Use any ground meat that you like.
- 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.
