Crispy Hoisin-Glazed Meatballs in Crisp Lettuce Wraps
These delightful meatballs are coated in crispy panko breadcrumbs and infused with rich flavors of hoisin sauce, fresh orange zest, and vibrant coriander. Perfect for entertaining or as a fun appetizer at any gathering, these meatballs are served in refreshing lettuce cups, creating a balanced bite that is both savory and refreshing. Complemented by a sweet and tangy hoisin-orange sauce, this dish is sure to impress your guests with its layered textures and delicious taste. Crafted with love for the Good Things Are Cooking Here community, these meatballs are a must-try for every food lover!
N/A
Servings
N/A
Calories
11
Ingredients
Ingredients
ground beef
400 g (minced)
hoisin sauce
6 tablespoons (divided (3 tablespoons for meatballs, 1/4 cup for sauce))
dried breadcrumbs
3 tablespoons (for mixing)
egg
1 (beaten)
chopped coriander
2 tablespoons (fresh)
orange
1 (zested (juice reserved))
water chestnuts
200 g (canned, drained, chopped fine)
panko breadcrumbs
1 1/2 cups (for rolling)
oil
as needed (for frying)
lettuce leaves
as needed (torn into serving-sized pieces)
orange juice
3 tablespoons (for sauce)
Instructions
1
In a large mixing bowl, combine the ground beef, 3 tablespoons of hoisin sauce, dried breadcrumbs, egg, chopped coriander, orange zest, and chopped water chestnuts. Mix until well combined.
2
Using your hands, shape the mixture into walnut-sized meatballs.
3
Place the meatballs on a baking sheet lined with parchment paper and refrigerate for 1 hour to firm up.
4
After chilling, roll each meatball in panko breadcrumbs until fully coated.
5
In a wok or deep pan, heat oil to 180°C (350°F), ensuring there is enough oil to submerge the meatballs.
6
Carefully drop meatballs into the hot oil in batches, frying for 3 to 4 minutes or until golden brown and cooked through. Remove with a slotted spoon and drain on paper towels.
7
To make the sauce, combine the reserved orange juice and 1/4 cup of hoisin sauce in a small saucepan. Heat over medium, stirring occasionally, until the sauce thickens to the consistency of hoisin sauce.
8
Serve the crispy meatballs in lettuce leaves, drizzling a small amount of the sauce over each one. Enjoy!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Crispy Hoisin-Glazed Meatballs in Crisp Lettuce Wraps?
This dish consists of beef meatballs coated in panko breadcrumbs, fried until golden, and served in refreshing lettuce cups with a sweet and tangy hoisin-orange sauce.
What is the primary protein used in this recipe?
The recipe uses 400g of minced ground beef as the primary protein.
How is the crispy texture of the meatballs achieved?
The meatballs are rolled in 1 1/2 cups of panko breadcrumbs and deep-fried until they reach a golden brown color.
What ingredients are used to flavor the meatball mixture?
The meatballs are flavored with hoisin sauce, fresh coriander, orange zest, and finely chopped water chestnuts.
Why do the meatballs need to be refrigerated before frying?
Refrigerating the shaped meatballs for one hour helps them firm up so they hold their shape during the coating and frying process.
What temperature should the oil be for frying the meatballs?
The oil should be heated to 180°C (350°F) to ensure the meatballs cook through and become crispy without burning.
How long should the meatballs be fried?
Meatballs should be fried in batches for 3 to 4 minutes or until they are golden brown and fully cooked.
What are the components of the glaze sauce?
The glaze is made by combining 1/4 cup of hoisin sauce with 3 tablespoons of reserved orange juice.
How is the hoisin-orange sauce prepared?
The ingredients are combined in a small saucepan and heated over medium heat, stirring until the mixture thickens to a sauce-like consistency.
How are these meatballs served?
They are served nestled inside torn lettuce leaves with a drizzle of the prepared hoisin-orange sauce on top.
What kind of lettuce is best for this recipe?
While any crisp lettuce works, the recipe suggests using lettuce leaves torn into serving-sized pieces to create handheld wraps.
What provides the internal crunch in the meatballs?
Finely chopped canned water chestnuts are mixed into the ground beef to provide a unique interior texture.
How many tablespoons of hoisin sauce are needed for the meat mixture itself?
You need 3 tablespoons of hoisin sauce to mix directly into the meatball base.
What role does the egg play in the recipe?
One beaten egg is used as a binder to help the ground beef and breadcrumbs stick together.
What type of breadcrumbs are used inside the meatballs?
3 tablespoons of dried breadcrumbs are used within the meat mixture, while panko is used for the outer coating.
Is orange zest included in the recipe?
Yes, the zest of one orange is mixed into the meatballs for a vibrant citrus flavor.
How much coriander is required?
The recipe calls for 2 tablespoons of fresh, chopped coriander.
What is the recommended size for the meatballs?
The mixture should be shaped into walnut-sized meatballs for optimal cooking and serving.
How should the water chestnuts be prepared?
They should be drained from the can and chopped very fine before being added to the bowl.
What equipment is suggested for frying?
A wok or a deep pan is recommended to ensure there is enough oil to submerge the meatballs.
How do you remove excess oil after frying?
Use a slotted spoon to remove the meatballs from the oil and drain them on paper towels.
Is this dish suitable as an appetizer?
Yes, it is described as a perfect appetizer for entertaining or any social gathering.
How much ground beef is used?
The recipe requires 400 grams of minced ground beef.
What total amount of hoisin sauce is needed for the entire recipe?
A total of 6 tablespoons (plus a bit extra for the 1/4 cup measurement for the sauce) is used across the meat and the glaze.
Can I use the juice from the zested orange?
Yes, the recipe specifies reserving the juice from the orange to use in the sauce.
What flavor profile does this dish have?
The dish offers a balance of savory, sweet, and tangy flavors with refreshing notes from the lettuce and orange.
How many ingredients are in this recipe?
There are 11 distinct ingredients listed for this recipe.
What is the texture of the finished meatballs?
The meatballs have a very crispy panko exterior and a tender, slightly crunchy interior due to the water chestnuts.
Should I fry all the meatballs at once?
No, it is recommended to fry them in batches to maintain oil temperature and ensure even cooking.
Is the coriander used for garnish or inside the meat?
In this recipe, the chopped coriander is mixed directly into the meatball mixture.