I decided to expand on this delectable theme and throw some Korean-inspired meatball lettuce cups into the mix. Not only are they easy to make, but the leftovers can be repurposed in so many different ways. (Think served in broth over ramen or simply insert toothpicks for an appetizer.)
Korean-Inspired Meatball Lettuce Cups
1 sweet onion, chopped
1 1/2 cups brown rice
2 lbs ground turkey
1 tsp onion powder
1 tsp garlic powder
1 tbs diced ginger
1 tbs soy sauce
For the lettuce cups:
kimchi (from a jar - cut into small pieces)
black sesame seeds
Heat oven to 350 degrees.
Place all ingredients in a bowl and mix with your hands. (kitchen tip: try wetting your hands with some cold water so things don't get too sticky.)
Form into ping-pong-sized balls.
Place on baking sheet for 20 minutes.
Assemble lettuce cups: Separate butter lettuce leaves. Place three meatballs on each leaf. Top with scallions, carrots and kimchi.
Sprinkle with sesame seeds. Add some sriracha for a little extra heat. Serve with a bowl of rice and extra kimchi for a complete meal.