I make these tangy-sweet appetizers every year during the holidays, and it doesn't take long for them to disappear.—Elaine Sweet, Dallas, Texas
Ingredients
- 2 tablespoons cornstarch
- 2 large eggs, lightly beaten
- 1/4 cup minced fresh chives
- 3 tablespoons dry bread crumbs
- 3 tablespoons hoisin sauce
- 4 teaspoons minced fresh gingerroot
- 3 garlic cloves, minced
- 1/2 teaspoon crushed red pepper flakes
- 3/4 pound lean ground beef (90% lean)
- 1/2 pound ground pork
- 2 to 3 tablespoons canola oil, divided
- sauce:
- 1/2 cup red currant jelly
- 1/2 cup hoisin sauce
- 2 tablespoons mirin (sweet rice wine)
- 3 garlic cloves, minced
- 1-1/2 teaspoons Thai red chili paste
- wraps:
- 36 small Bibb or Boston lettuce leaves
- 1/4 cup minced fresh cilantro
Directions
- Place cornstarch in a shallow bowl. In a large bowl, combine the next 7 ingredients. Add beef and pork; mix lightly but thoroughly. Shape into 1-in. balls; coat with cornstarch.
- In a large cast-iron or other heavy skillet, heat 2 tablespoons oil over medium heat. Brown meatballs in batches, adding additional oil as needed. Remove with a slotted spoon; drain on paper towels.
- Add sauce ingredients to skillet; cook and stir over medium heat until blended. Return meatballs to pan; bring to a boil. Reduce heat; simmer, uncovered, until meatballs are glazed and cooked through, 5-8 minutes, stirring occasionally. Serve meatballs in lettuce leaves; sprinkle with cilantro.
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