Gluten free and breaded, these Spicy Thai Meatballs in lettuce cups with fresh herbs are a healthy appetizer that's bursting with flavour. This citrusy ponzu sauce is a must!
fresh mint, Thai basil and/or cilantro(use all 3 if you can)
Instructions
CILANTRO PONZU SAUCE
In a glass measuring cup or jar combine all the sauce ingredients and mix well. Refrigerate until ready to use. Can be prepared a day in advance.
MEATBALLS
Line a baking sheet with foil and place a baking rack on top. Set aside.
In a large bowl combine pork, onion, garlic, orange zest, soy sauce and chile sauce. Mix thoroughly.
Use a ½ inch metal portion scoop to shape meatballs.
Roll each meatball in gluten free breadcrumbs. Place on prepared baking sheet. Can be done several hours in advance and refrigerated.
Preheat oven to 400°F. When ready turn the setting to broil.
Place the baking sheet of meatballs on the second rack under the broiler. Cook for 6-8 minutes without turning. If they brown too quickly place them on a lower rack until cooked through.
FINISHING
Line a platter with lettuce leaves breaking large leaves into two.
Skewer 1 or 2 meatballs (on a short skewer if desired) and place in a lettuce cup along with some cilantro, Thai basil and mint. Put extra meatballs around the platter until you have a look you like.
Serve with Cilantro Ponzu Sauce.
Notes
Metal portion scoops make many jobs in the kitchen quick and easy. Buy some, you'll never regret it!GF Breadcrumbs - Substitute with cornmeal or gluten free cornflake breading.