These teriyaki meatball lettuce wraps have a spicy meatball with an Asian flare eaten with lettuce wraps and garnished with shredded carrots and minced green onions, served with a side of quinoa or rice.
Recently I viewed a post that highlighted Top 50 Cities to see in Your Lifetime. Beautiful locations to dream about visiting. Somehow I have managed to visited 15 of the 50 but I have never seen any of the eastern Asian countries. And now my feet are itching to go. How about you?
Along with that I have been experiencing cooking and tasting new cuisines from around the world. I recognize that most likely I am preparing an Americanized version of authentic recipes. I also realize that I am not able to distinguish between one Asian country to the next as far as flavors go which is something I need to learn. But one thing though I can guarantee you these Teriyaki Meatball Lettuce Wraps are good, delicious, yummy, and actually fairly easy to make.
I have prepared these teriyaki meatball lettuce wraps making my own meatballs with minced green onions and shredded carrots added but you can use premade meatballs – just be sure to pick up regular meatballs and not Italian or some other flavor.
Ingredients needed for the meatballs and the teriyaki simmer sauce:
teriyaki sauce (divided) – choose your favorite but I love Mr. Yoshida’s Sauce
butter leaf lettuce or Boston leaf lettuce – both of these lettuce have a mild flavor and the leaves are cupped nicely for wraps
garnishes – such as shredded carrots, green onions, green peas, cabbage, and chopped peanuts,
Making the meatballs:
Setting all the ingredients on your counter tops, along with the bowls, pans, measuring utensils needed will help you make everything easier. Next I like to do all my mincing and shredding or chopping. The garlic and green onions will be minced; which is really small pieces, both for the meatballs and the garnish. Next shred the carrots, I find this easiest using my cheese grater. Divide the green onions and carrots needed for the meatballs from the green onions and carrots needed for the garnish. Set the garnishes aside. Beat the eggs in a separate bowl. Now all your preprep should be ready.
Preheat oven to 425 degrees, you will be baking the meatballs; which is a lot cleaner than frying. In a large bowl, break up the ground beef. Add the panko crumbs, garlic, green onions, carrots, eggs, sugar, teriyaki sauce, sesame oil, and powdered ginger. Mix all together with a wooden spoon or your hands. Form the meatballs into about 2 inch round balls and set on a baking sheet. Once all the meatballs are formed, bake for 15 to 20 minutes or until the meatballs have an internal temperature of 160 degrees.
Prepare the teriyaki simmering sauce:
In a saucepan add teriyaki sauce, water, rice vinegar, honey, and sriracha sauce. Bring to a simmer. In a small bowl or cup add 1/8 cup of water and whisk in the cornstarch until smooth. Taking 1 to 2 tablespoons of the simmering sauce and whisk in with the cornstarch mixture to temp it. Slowly pour the cornstarch mixture into the rest of the teriyaki simmering sauce whisking or stirring all the time. Continue to cook until thicken like gravy.
Here you can add the baked meatballs to the sauce or leave separate to add with the wraps.
Assembling the teriyaki meatball lettuce wraps:
The easiest way to serve this meal is to let each individual assemble their own wrap. On a plate lay the butter leaf leaves (already washed and dried). On another plate place the prepared garnishes; sliced or shredded carrots, sliced or minced green onions, green peas (no longer frozen), and sliced cabbage. Place the chopped peanuts in a small bowl.
Place rice or quinoa if desired in the center of one lettuce leaf, add 1 to 2 meatballs, garnishes desired, and a little teriyaki simmering sauce. Roll up like a burrito or fold like a taco and eat.
One of my favorite things to do is to put a little rice on my plate to catch the sauce drips and overflowing garnishes. After eating one or two wraps I scoop up the rice or quinoa with the extra bits fallen from the teriyaki meatball lettuce wraps and eat this also.
This meal is really delightful to eat because the flavors are so yummy and refreshing. Enjoy and dream about exotic places to visit.
Looking for more meatball meals, try:
Or wraps, try:
Teriyaki Meatball Lettuce Wraps
- 1 lb ground beef
- 1/2 cup panko crumbs
- 2 garlic cloves (minced)
- 1 TBS green onions (minced)
- 3 TBS carrot (shredded)
- 1 egg (beaten)
- 1 tsp white sugar
- 1 tsp sesame oil
- 1 tsp teriyaki sauce
- 1/2 tsp powdered ginger
- 8 butter lettuce leaves (or Boston lettuce leaves)
Teriyaki Simmer Sauce
- 1/2 cup water
- 1/2 cup teriyaki sauce
- 1 TBS ketchup
- 1 TBS rice vinegar
- 1 TBS honey
- 1/2 TBS sriracha
- 1/8 cup water
- 1 TBS cornstarch
- minced onions as desired (optional)
- shredded carrots as desired (optional)
- chopped peanuts as desired (optional)
- green peas as desired (optional)
- shredded green cabbage as desired (optional)
- Preheat oven to 425 degrees
- Line a rimmed baking sheet with parchment paper
- In a medium bowl, add all your ingredients - minus the lettuce
- Mix everything together
- Form into balls about 2 inch diameters
- Place meatballs on the baking sheet
- Bake for 15 minutes and/or until meat reaches an internal temperature of 160 degrees
- Remove from oven and simmer in sauce for 3 to 5 minutes, turning once
Teriyaki Simmer Sauce
- Put 1/2 cup water, teriyaki sauce, ketchup, rice vinegar, honey, and sriracha ingredients in a sauce pan and whisk together
- Simmer over medium to low heat, stirring often
- In a small cup or bowl, add 1/8 cup water; whisk in cornstarch until smooth
- Temp cornstarch mixture by whisking in 1 to 2 tablespoons of warm teriyaki simmer sauce
- Slowly add cornstarch mixture to teriyaki simmer sauce, whisking the whole time
- Continue to cook, whisking often, until sauce is thicken slightly
- Add baked meatballs and simmer with meatballs in for 3 to 5 minutes
- Additional sauce serve with meatballs in lettuce wraps
Assemble teriyaki meatball lettuce wraps
- Take 1 lettuce leaf and add a little rice or quinoa
- Add 1 to 2 meatballs with sauce
- Add desired garnishes
- Add additional sauce if desired
- Roll lettuce up like a burrito or fold like a taco
Enjoy your Teriyaki Meatball Lettuce Wraps with this Teriyaki Simmering Sauce. There is a just a kicker of spice with the Sriracha sauce added. The sauce completes the wraps. Teriyaki Meatball Lettuce Wraps are good warm or cold.
Teriyaki Meatball Lettuce Wraps was originally published July 6, 2015. Recipe and tips were updated March 2021 for clarity.