Panko Crusted Meatballs Wrapped in Lettuce Cups
Elevate your appetizer game with these Panko Crusted Meatballs Wrapped in Lettuce Cups—a perfect balance of crispy, savory goodness and refreshing crunch. Juicy meatballs made with a blend of ground beef and pork are infused with Parmesan, garlic, and soy sauce, then coated in golden panko breadcrumbs for a mouthwatering crunch. Each meatball nestles perfectly in a tender butter lettuce leaf, turning this dish into a delightful handheld treat. Customize the flavor with a drizzle of sriracha for a spicy twist, or leave it off for a kid-friendly option. Quick to prepare and irresistibly satisfying, these lettuce-wrapped meatballs are an ideal choice for party appetizers, light lunches, or wholesome snacks.
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Recipe Information
Ingredients
- 500 grams Ground beef
- 250 grams Ground pork
- 1 cup Panko breadcrumbs
- 0.5 cup Grated Parmesan cheese
- 2 large Eggs
- 3 finely minced Garlic cloves
- 0.25 cup Fresh parsley
- 1 tablespoon Soy sauce
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1.5 cups Panko breadcrumbs (for coating)
- 0.25 cup Vegetable oil
- 12 large leaves Butter lettuce leaves
- 2 tablespoons (optional, for drizzling) Sriracha sauce
Instructions
In a large bowl, combine ground beef, ground pork, 1 cup panko breadcrumbs, grated Parmesan cheese, eggs, minced garlic, fresh parsley, soy sauce, Worcestershire sauce, salt, and black pepper. Mix gently with your hands until all ingredients are evenly incorporated.
Using your hands, scoop approximately 2 tablespoons of the mixture and roll it into a uniform meatball. Repeat until all the mixture is used (you should have about 24 meatballs).
Place the additional 1.5 cups of panko breadcrumbs for coating into a shallow dish or bowl.
Roll each meatball in the panko breadcrumbs, pressing lightly to ensure the crumbs adhere to the surface of the meatball.
Heat the vegetable oil in a large skillet over medium heat. Fry the meatballs in batches, ensuring they have enough space in the skillet, for about 3-4 minutes per side or until golden brown and fully cooked through (internal temperature should reach 165°F or 74°C). Remove and drain on a plate lined with paper towels.
Wash and pat dry the butter lettuce leaves. Arrange on a serving platter.
Place one meatball into the center of each lettuce leaf. Optionally, drizzle with sriracha or your favorite sauce for an extra flavor kick.
Serve immediately for a crunchy, refreshing bite!
Nutrition Facts
Calories |
987 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.1 g | 76% | |
| Saturated Fat | 19.1 g | 96% | |
| Polyunsaturated Fat | 8.3 g | ||
| Cholesterol | 231 mg | 77% | |
| Sodium | 1572 mg | 68% | |
| Total Carbohydrate | 64.4 g | 23% | |
| Dietary Fiber | 4.3 g | 16% | |
| Total Sugars | 6.1 g | ||
| Protein | 49.6 g | 99% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 239 mg | 18% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 906 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
