Mini Asian Meatball Lettuce Cups
Juicy, savory mini Asian-style meatballs served in crisp butter lettuce cups and drizzled with creamy sriracha mayo and chili crisp. These easy lettuce wraps are fresh, flavorful, and perfect for appetizers, entertaining, or a light dinner.
- Prep Time: 15 MINUTES
- Cook Time: 12 MINUTES
- Total Time: 27 minutes
- Yield: 20-24 MEATBALLS 1x
- Category: DINNER | APPETIZER
- Method: STOVETOP
- Cuisine: ASIAN-INSPIRED
Ingredients
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1 lb ground pork (or ground chicken)
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2 cloves garlic, minced
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1 tablespoon fresh ginger, grated
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2 tablespoons soy sauce or tamari
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1 tablespoon sesame oil
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1 tablespoon rice vinegar
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1 teaspoon honey or brown sugar
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1 green onion, finely chopped
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1 tablespoon cornstarch or breadcrumbs
Sriracha Mayo
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½ cup mayonnaise
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1–2 tablespoons sriracha (to taste)
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1 teaspoon rice vinegar or lime juice
For Serving
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Butter lettuce or bibb lettuce leaves
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Chili crisp
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Fresh cilantro
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Toasted sesame seeds
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Thinly sliced red chili (optional)
Instructions
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Make the meatball mixture
In a large bowl, combine ground meat, garlic, ginger, soy sauce, sesame oil, rice vinegar, honey, green onion, and cornstarch. Mix gently until just combined. -
Roll the meatballs
Using your hands, roll the mixture into small, bite-sized meatballs (about 1 inch). -
Cook the meatballs
Heat a skillet over medium heat with a little oil. Cook meatballs, turning occasionally, until browned and cooked through, about 10–12 minutes. -
Make the sauce
In a small bowl, whisk together mayonnaise, sriracha, and rice vinegar until smooth. -
Assemble the lettuce cups
Spoon a little sauce into each lettuce leaf, add several meatballs, drizzle with more sauce, and top with chili crisp, cilantro, and sesame seeds.
Notes
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Don’t overmix the meat to keep meatballs tender
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Adjust sriracha and chili crisp for preferred heat level
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Serve meatballs warm for best flavor contrast with lettuce