We used small leaves from the inner section of the lettuce. Rinse under cold water, shake away excess. Place in a large bowl. Cover. Refrigerate up to several hours ahead. Trim with kitchen scissors, if necessary.
Ingredients
Method
To make meatballs, combine all ingredients in a large bowl. Mix well. Using damp hands, roll tablespoons of mixture into 16 balls. Place on a tray. Refrigerate, covered for 15 minutes.
Meanwhile, dissolve sugar in water in a heatproof jug. Stir in sauces and vinegar.
Heat oil in a large, non-stick frying pan over a medium heat. Add meatballs. Cook for about 10 minutes, turning occasionally, or until cooked through. Add ¼ cup of the sauce mixture. Cook, stirring occasionally, for about 2 minutes, or until sauce is thick and sticky and meatballs are coated. Remove.
To serve, arrange lettuce cups on a serving platter. Top with meatballs. Spoon over the remaining sauce. Sprinkle with peanuts and onions. Garnish with mint leaves.
This recipe originally appeared on New Idea Food
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