Asian Meatball Lettuce Wraps

These little packets of sweet, savory deliciousness are dairy and gluten-free, easy to prepare and totally kid-friendly. They make a great lunch or light dinner and work well as an appetizer for your next dinner party, too.

PREP TIME: 10 minutes
COOK TIME: 15 minutes

For the meatballs:
1 1/2 pounds lean ground pork
4 scallions, thinly sliced
1 tablespoon ginger, finely minced
2 cloves garlic, finely minced
1 1/2 teaspoons fish sauce
1/2 teaspoon sriracha
1 teaspoon salt
2 tablespoons lime juice
1-2 tablespoons teriyaki sauce

Remaining ingredients:
1 head Romaine lettuce, washed and cored
1 carrot, julienned
1 cucumber, sliced into thin strips
1 red onion, thinly sliced
Sesame seeds, and additional teriyaki sauce, for garnish
Nonstick cooking spray

Preheat your oven to 400 degrees.

Make the meatballs: Gently mix all meatball ingredients except the teriyaki sauce in a medium bowl with your hands until evenly combined. Be careful not to over mix or the meatballs will become tough.

Spray a nonstick baking sheet with cooking spray. Using about 1 heaping tablespoon of meat mixture each, form meatballs and place them on the baking sheet. Bake the meatballs for 15 minutes or until they are fully cooked through in the middle, flipping once half way through with a spatula. Remove from heat and brush with teriyaki sauce.

To assemble, take one lettuce leaf and top with two or three meatballs. Add some carrot, onion and cucumber. Garnish with sesame seeds and more teriyaki sauce.