Panko Crusted Meatballs Wrapped in Lettuce Cups

Ingredients

• 400 g ground beef (mince)
• 3 tablespoons hoisin sauce
• 3 tablespoons dried breadcrumbs
• 1 egg
• 2 tablespoons chopped coriander
• 1 orange, zested, juice reserved
• 1 (200 g) can water chestnuts, drained, chopped fine
• 1 1/2 cups panko (Japanese Breadcrumbs)
• oil, to fry
• lettuce leaf, torn into serving sized pieces

Sauce

• 3 tablespoons orange juice
• 1/4 cup hoisin sauce

Directions

1. 1

   Mix first 7 ingredients together.

2. 2

   Shape into walnut sized balls.

3. 3

   Place into fridge for 1 hour.

4. 4

   Roll in panko crumbs

5. 5

   Heat 3 inches of oil in a wok.

6. 6

   Deep fry balls in batches for 3 or 4 minutes or until cooked through and golden.

7. 7

   Serve in lettuce leaf pieces with a little sauce drizzled over.

8. 8

   Sauce:

9. 9

   Heat orange juice and hoisin sauce in a small saucepan over medium heat. Cook until reduced back to the original consistency of the hoisin sauce. Set aside.