Quick Asian Inspired Lettuce Wraps Perfect For Busy Nights

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I’m a firm believer that family meals should be easy to create, not take a whole lot of time and taste delicious, enter these asian lettuce wraps.

As much as I like to cook I tend to avoid recipes that have a long list of ingredients. I mean, really, who has time to get that done in between everything else life throws at them?

One way that I make meal time a little quicker to make is to use premade meatballs, our current fave is the Johnsonville brand.

To make these asian lettuce wraps you’ll need hoisin sauce, soy sauce, red wine vinegar, and ginger to make the sauce. I add water chestnuts and green onion to add more texture and flavors to the wraps.

Be sure to make extra and wrap up the leftovers for lunch the next day. It reheats well and they taste just as good.

I used a leafy romaine lettuce, but you can use any lettuce that your family prefers.

You could also put a small scoop of cooked rice in these meatball lettuce wraps and then top with the meatball and sauce.

Have fun and try a variation on this recipe that you know your family will love.

Asian Lettuce Wraps Recipe

Ingredients

1/2 tablespoon butter
1/4 small onion, finely diced
2 garlic cloves, finely chopped
1/4 cup hoisin sauce
2 tablespoons soy sauce
1 tablespoon rice wine vinegar
1/2 tablespoon ground ginger
1 can water chestnuts, drained and roughly chopped
2 green onions, sliced
14 Johnsonville® meatballs, thawed
Lettuce

Directions

In a medium skillet melt butter over medium heat, add onion and cook until the onion is translucent, stirring occasionally. Add garlic and cook for an additional minute.

Pour hoisin sauce, soy sauce, rice wine vinegar to the skillet. Add ginger. Mix until all ingredients are combined. Cook for 5 minutes.

Add water chestnuts, green onions and Johnsonville® meatballs to the sauce. Continue cooking over medium heat for 10 minutes or until meatballs are cooked through.

Spoon 1-2 meatballs into lettuce leaf and drizzle with a spoonful of sauce.