Hoisin Meatball Lettuce Wraps

• For the meatballs:
• 1 pound ground pork, best quality
• 3 cloves of garlic, minced
• 1-inch knob of fresh ginger, minced
• 1 teaspoon curry powder
• 2 tablespoons chopped fresh cilantro leaves

Zest of 1 lime

• 1 tablespoon grapeseed oil
• ½ cup chicken stock
• ⅓ cup hoisin sauce
• ¼ cup soy sauce
• 1 tablespoon honey

Pinch of salt

• For the wraps:
• 2 heads butter lettuce, leaves separated
• 2 cups cooked jasmine rice
• 1 large carrot, grated
• 1 – 2 fresh chilies, finely sliced
• 1 tablespoon toasted sesame seeds
• 1 small bunch of cilantro

Sriracha hot sauce, to serve

1. First up, get all your fixings ready. Separate the leaves, cook the rice, chop the veggies. You get the idea. Prepped/ready/hungry.
2. Next, prep the meatballs. Combine pork, garlic, ginger, curry powder, cilantro, lime zest, and a pinch of salt in a large bowl. Mix until well combined, then roll into tablespoon-sized small meatballs.
3. In a small bowl, combine the chicken stock, hoisin, soy, and honey and set aside.
4. Heat a large pan over medium heat and pour in the grapeseed oil. When hot, add the meatballs (working in batches as necessary) and cook for 8 minutes, turning often, until cooked through and browned on all sides. When the meatballs are just cooked, pour in the sauce mixture and continue cooking until thickened and glorious, about 2 minutes.
5. Serve immediately with all the lettuce wrap fixings. Delicious!