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A close up of teriyaki meatball lettuce wraps.
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4.50 from 2 votes

Teriyaki Meatball Lettuce Wraps

These teriyaki meatball lettuce wraps are filled with beef meatballs covered in a sweet and spicy teriyaki sauce, carrots, cabbage, and peanuts for a delicious Asian inspired meal, that is healthier and delicious.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Main Dish
Cuisine: Asian
Servings: 8
Calories: 214kcal
Author: Ellen

Equipment

Ingredients

  • 1 lb ground beef
  • 1/2 cup panko crumbs
  • 2 garlic cloves (minced)
  • 1 TBS minced green onions
  • 3 TBS shredded carrot
  • 1 egg (beaten)
  • 1 tsp granulated sugar
  • 1 tsp sesame oil
  • 1 tsp teriyaki sauce
  • 1/2 tsp dried ginger

Teriyaki Simmer Sauce

  • 1/2 cup teriyaki sauce
  • 2 TBS soy sauce
  • 1 TBS ketchup
  • 1 TBS rice vinegar
  • 1 TBS honey
  • 1/2 TBS sriracha
  • 1/4 cup water
  • 2 TBS cornstarch

Garnish

  • 1 head butter lettuce (or Boston lettuce)
  • shredded green or red cabbage (optional)
  • shredded carrots (optional)
  • diced bell peppers (optional)
  • sliced green onions (optional)
  • chopped peanuts (optional)
  • fresh cilantro (optional)
  • sesame seeds (optional)

Instructions

For Teriyaki Meatballs:

  • Preheat the oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper, and set it aside.
  • Add all the ingredients for your meatballs to a large bowl, and mix them together until just combined.
  • Shape the mixture into balls each about 1 to 1.5 inches. Place them each 1 to 2 inches apart on the prepared baking sheet.
  • Bake the meatballs for 12 to 17 minutes, or until the meatballs reach an internal temperature of 160 degrees F.
  • Remove from the oven, and set aside until needed.

For Sticky Teriyaki Sauce:

  • Add teriyaki sauce, ketchup, rice vinegar, honey, and sriracha to a small sauce pan and whisk together.
  • Simmer over medium low heat, stirring often.
  • In a small bowl, whisk together water and cornstarch.
  • Add the cornstarch slurry to the teriyaki sauce slowly.
  • Continue to cook the sauce, stirring often, until the sauce is thickened slightly.
  • Add the baked meatballs to the sauce, and cook them in the sauce for 3 to 5 minutes.
  • Additional sauce serve with meatballs in lettuce wraps

For Lettuce Wraps:

  • Take 1 lettuce leaf and add a small spoonful of rice or quinoa.
  • Add 1 to 2 meatballs, with a slotted spoon so as to not get too much sauce.
  • Add desired toppings, and enjoy!

Nutrition

Calories: 214kcal | Carbohydrates: 12g | Protein: 13g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 1078mg | Potassium: 281mg | Fiber: 1g | Sugar: 6g | Vitamin A: 716IU | Vitamin C: 2mg | Calcium: 35mg | Iron: 2mg