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Teriyaki Meatball Lettuce Wraps

Delicious Teriyaki Meatball Lettuce Wraps for a Healthy Dinner

Try these Teriyaki Meatball Lettuce Wraps for a healthy dinner that's packed with flavor and fun!
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 wraps
Course: Dinner
Cuisine: Asian
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meatballs
  • 1 pound Ground Beef Can substitute with turkey or chicken
  • 1/2 cup Panko Crumbs Regular breadcrumbs can be used
  • 2 cloves Garlic Cloves (minced) Use fresh if possible
  • 1/4 cup Minced Green Onions Scallions work as a substitute
  • 1/2 cup Shredded Carrot Zucchini can be a substitute
  • 1 large Egg (beaten) Flax egg for a vegan option
  • 1 tablespoon Granulated Sugar Can substitute with honey
  • 1 tablespoon Sesame Oil Vegetable oil may alter taste
  • 1 teaspoon Dried Ginger Use fresh ginger if available
  • 1 tablespoon Soy Sauce Tamari for gluten-free
For the Teriyaki Sauce
  • 1/2 cup Teriyaki Sauce Opt for low sodium version
  • 2 tablespoons Ketchup Adjust to taste
  • 2 tablespoons Rice Vinegar Apple cider vinegar can be substituted
  • 2 tablespoons Honey Agave syrup can substitute
  • 1 teaspoon Sriracha Adjust according to spice preference
  • 1 tablespoon Water For slurry
  • 1 tablespoon Cornstarch Arrowroot powder can substitute
For the Wraps
  • 1 head Butter Lettuce (or Boston lettuce) Romaine or collard greens can also work
  • Toppings (shredded cabbage, carrots, bell peppers, green onions, peanuts, cilantro, sesame seeds) Customize with fresh veggies and nuts

Equipment

  • Oven
  • Mixing Bowl
  • Baking Sheet
  • Saucepan

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 425°F (218°C) and line a baking sheet with parchment paper.
  2. In a large mixing bowl, combine ground beef, panko crumbs, minced garlic, green onions, shredded carrots, beaten egg, granulated sugar, sesame oil, teriyaki sauce, and dried ginger.
  3. Shape the meatball mixture into 1 to 1.5-inch balls and arrange them on the prepared baking sheet.
  4. Bake for 12-17 minutes until they reach an internal temperature of 160°F (71°C).
  5. In a medium saucepan, whisk together teriyaki sauce, ketchup, rice vinegar, honey, and sriracha over medium-low heat.
  6. Mix water and cornstarch to create a slurry and add it to the saucepan while stirring. Cook until the sauce thickens.
  7. Add baked meatballs to the thickened teriyaki sauce and stir gently to coat.
  8. Assemble the wraps by placing a leaf of lettuce, a spoonful of rice or quinoa, and a few meatballs with toppings.

Nutrition

Serving: 1wrapCalories: 300kcalCarbohydrates: 15gProtein: 20gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 100mgSodium: 600mgPotassium: 250mgFiber: 2gSugar: 5gVitamin A: 500IUVitamin C: 10mgCalcium: 30mgIron: 2mg

Notes

Monitor cooking time to keep meatballs moist, and use slotted spoons to avoid sogging the wraps.

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