Ingredients

The following ingredients have 24 Servings
  • 1 pound ground beef
  • 2 large scallions (trimmed and thinly sliced)
  • 2 tablespoons rice vinegar
  • 1 clove garlic (minced)
  • 2 teaspoons fresh ginger (grated)
  • 2 teaspoons low-sodium soy sauce
  • 2 teaspoons cornstarch
  • ½ teaspoon sesame oil
  • 1 tablespoon pineapple juice
  • Kosher salt and freshly cracked black pepper (to taste)
  • ¼ cup low-sodium soy sauce
  • 2 tablespoons rice vinegar
  • ⅛ cup brown sugar
  • ⅛ teaspoon toasted sesame oil
  • 2 cloves garlic (minced)
  • 1 ½ teaspoons ginger (fresh grated)
  • 2 tablespoons pineapple juice (Use juice from drained canned tidbits)
  • 1 tablespoon cornstarch
  • ½ cup cold water
  • 6 whole Butter lettuce leaves
  • 1 cup Basmati Rice
  • 8 ounce canned pineapple tidbits (reserve juice, drained)
  • 1 ½ tablespoons sesame seeds (toasted)
  • Sriracha ((optional))
  • 3 green onion (sliced, (optional))

Instruction

  • Preheat oven to 400 degrees F. Grease a mini-muffin pan or baking sheet; set aside.
  • In a large bowl, combine all meatball ingredients. Using a tablespoon of the meat mixture per meatball, form mixture into balls and place into the greased pan. Bake for 15 to 20 minutes, or until browned and cooked through.
  • In a small saucepan over medium-low heat, combine the soy sauce, rice vinegar, sugar, sesame oil, garlic, ginger, and pineapple juice. Whisk together until the sugar has dissolved. In a small bowl, stir together the cornstarch and cold water with a fork, making a slurry. Pour the slurry into the teriyaki sauce; stirring constantly, cook sauce until thickened. (The sauce should be thick enough to coat the back of the spoon.)
  • Meanwhile, toast the sesame seeds over medium heat in a dry pan for 3 to 5 minutes or until lightly browned, stirring occasionally.
  • Transfer cooked meatballs into a large bowl. Pour in the teriyaki sauce and toss gently to coat.
  • To serve, place 4 lettuce leaves onto a plate. Add a couple spoonfuls of rice to each lettuce leaf. Place 2 meatballs into each lettuce cup with rice. Sprinkle each with sesame seeds, a few pineapple tidbits and green onions, followed some droplets of sriracha, if desired.