These meatball lettuce wraps offer a vibrant twist on classic comfort food, merging Asian-inspired flavors with crisp, fresh textures. Whether you’re planning a light dinner, prepping ahead for lunches, or hosting friends, this dish delivers sweet heat, colorful crunch, and rich umami in every bite.
Ingredients Breakdown
Combining lean ground beef with finely chopped scallions, ginger, garlic, and bell pepper creates a savory, aromatic meatball that’s juicy and light. The addition of gochujang—Korean chili paste—introduces a subtle warmth and depth of umami, making each bite layered with flavor.
The supporting ingredients—panko breadcrumbs and egg—help bind everything together while maintaining a tender, not-too-dense texture. The vibrant bell peppers also add a pop of sweetness and crunch within the meatball itself.
The sauce is the soul of the dish: a bold mix of honey, soy sauce, brown sugar, rice vinegar, sesame oil, and gochujang. It hits every note—sweet, salty, tangy, and spicy—and reduces into a glossy glaze that clings beautifully to each meatball.
For wrapping, Bibb, Boston, or Romaine lettuce provide sturdy yet tender leaves that cradle the meatballs and toppings without overpowering the dish. Their crisp bite contrasts perfectly with the rich sauce and tender meat.
Garnishes like sesame seeds, fresh herbs, shredded cabbage, pickled onions, and cucumber slices add crunch, color, and coolness. Chopped cashews or peanuts offer an extra layer of texture and nuttiness that complements the bold glaze.
Step-by-Step Preparation Guide
To begin, combine all meatball ingredients in a large bowl and gently mix until just combined. Avoid overworking the meat, which can make the texture tough. Once mixed, portion into evenly sized meatballs—about three tablespoons each—and roll between slightly wet palms to smooth them.
Place the shaped meatballs on a parchment-lined baking sheet and refrigerate for at least 30 minutes. This chilling step helps them hold their shape and enhances the final texture. You can also freeze the meatballs at this point for future use.
While the meatballs chill, make the glaze. Combine the honey, soy sauce, brown sugar, rice vinegar, and sesame oil in a saucepan and simmer until slightly thickened. Add gochujang to taste, starting with a tablespoon, and adjust for desired heat.
Bake the meatballs at 425°F for 15 minutes or until cooked through. Dip each baked meatball in the glaze, return to the baking sheet, and bake for another 4 to 5 minutes. This final bake caramelizes the glaze and locks in bold flavor.
Assemble by laying out crisp lettuce leaves and filling each with a few glazed meatballs. Set up a DIY bar with optional toppings so guests or family can build their own wraps to taste. Drizzle with extra sauce and sprinkle with garnishes for maximum flavor and color.
Recipe Tips & Frequently Asked Questions
How to avoid dense or dry meatballs:
Mix the meatball ingredients gently and chill before baking. Don’t overcook.
Making the sauce ahead for deeper flavor:
Let the sauce rest a few hours or overnight in the fridge to intensify the flavors.
The best way to freeze and reheat meatballs:
Freeze raw or baked meatballs on a tray, then store in freezer bags. Reheat in the oven until warmed through.
Controlling heat levels with gochujang:
Start with one tablespoon and taste as you go. Add more if you prefer a spicier finish.
Tips for keeping lettuce crisp when serving:
Keep lettuce leaves refrigerated and dry until serving time. Serve toppings and meatballs warm alongside chilled greens.
Can I substitute ground chicken or turkey?:
Yes, but adjust the cooking time and be careful not to overbake, as leaner meats can dry out.
What’s a good alternative if I don’t have gochujang?:
Try using sambal oelek, sriracha, or a mix of miso paste and chili flakes.
How long will leftovers last in the fridge?:
Store cooked meatballs and sauce separately for up to 3–4 days. Lettuce and toppings are best served fresh.
Can I grill the meatballs instead of baking them?:
Yes. Skewer and grill them over medium heat, turning until charred and cooked through.
What to Serve With This Recipe
Complement these wraps with light, fresh sides such as jasmine rice, chilled edamame, or sesame cucumber salad. These mild pairings balance the spice and richness of the meatballs.
Asian-style additions like miso soup, seaweed salad, or steamed dumplings can round out the meal and turn it into a full spread.
Offer additional dipping sauces like spicy mayo, tangy ponzu, or even a yogurt-based sauce for cooling contrast.
For drinks, try iced green tea, sparkling yuzu soda, or even a crisp lager or chilled sake to keep the meal refreshing and flavorful.
Creative Variations
Transform the meatballs and toppings into a rice or noodle bowl with all the same components, drizzled with extra sauce.
Use crunchy slaw and lettuce cups to create Korean taco-style wraps with bright, punchy textures.
Stuff the glazed meatballs into steamed bao buns or soft flatbreads for a fusion street food feel.
Add crushed peanuts, fresh lime wedges, or a spoonful of kimchi for tangy, bold flavor enhancements.
These meatball lettuce wraps are a flavorful, flexible meal perfect for everything from meal prep to casual gatherings. With their spicy-sweet glaze, crisp greens, and colorful garnishes, they strike the perfect balance between satisfying and fresh.
Make a batch for the week, let everyone build their own, and enjoy the blend of textures and bold, vibrant tastes in every bite.
Ingredients
For the meatballs:
1 pound Ground beef
6 Scallions, finely chopped
1 cup Bell pepper, finely diced (use red, orange, yellow, or a mix)
1 tablespoon Fresh ginger, finely grated
3 cloves Garlic, minced
½ cup Panko breadcrumbs
1 large Egg
1–2 tablespoons Gochujang (Korean chili paste)
1 teaspoon Kosher salt
Sesame seeds, thinly sliced green onions, and fresh cilantro, for garnish
For the sauce:
½ cup Honey
¼ cup Low-sodium soy sauce
2 tablespoons Brown sugar (dark or light)
2 tablespoons Rice vinegar
1 teaspoon Sesame oil
1–2 tablespoons Gochujang (Korean chili paste), to taste
Instructions
For the meatballs:
Prepare a baking sheet by lining it with parchment paper or foil. If using foil, lightly grease it to prevent sticking. Extend the parchment slightly over the sides to catch drips and ease cleanup.
In a large bowl, add the ground beef, chopped scallions, diced bell peppers, ginger, garlic, panko crumbs, egg, Gochujang, and salt. Mix gently with your hands just until everything is incorporated—be careful not to overmix to avoid dense meatballs.
Scoop the meat mixture into even portions, roughly 3 tablespoons each. Using damp hands, roll each scoop into a smooth ball and place them on the prepared sheet pan. Cover loosely with plastic wrap and refrigerate for at least 30 minutes or up to 8 hours. For future use, the meatballs can be frozen at this stage.
Preheat your oven to 425°F (220°C) with the rack set near the top. Bake the meatballs for about 15 minutes, or until cooked through. If using frozen meatballs, increase the baking time by 5–6 minutes.
Remove the meatballs from the oven. Dip each one into the prepared sauce using a fork, coating it generously. Return them to the baking sheet and bake for another 4–5 minutes until the glaze is bubbling and slightly caramelized.
Serve the glazed meatballs in crisp lettuce leaves such as Bibb, Boston, or Romaine. Offer optional garnishes like jasmine rice, shredded red cabbage, cucumber slices, pickled onions, scallions, chopped cashews, sesame seeds, and fresh herbs such as mint, basil, or cilantro for a customizable and colorful spread.
For the sauce:
While the meatballs are baking, combine the honey, soy sauce, brown sugar, rice vinegar, and sesame oil in a small saucepan. Stir well and bring to a boil over medium heat. Let it simmer for 4–5 minutes, or until the sauce thickens slightly.
Stir in 1 tablespoon of Gochujang and taste. Add more if you prefer a spicier sauce. Remove from heat and set aside until ready to glaze the meatballs or drizzle over the wraps.
Meatball Lettuce Wraps Recipe
Ingredients
For the meatballs:
- 1 pound Ground beef
- 6 Scallions finely chopped
- 1 cup Bell pepper finely diced (use red, orange, yellow, or a mix)
- 1 tablespoon Fresh ginger finely grated
- 3 cloves Garlic minced
- ½ cup Panko breadcrumbs
- 1 large Egg
- 1 –2 tablespoons Gochujang Korean chili paste
- 1 teaspoon Kosher salt
- Sesame seeds thinly sliced green onions, and fresh cilantro, for garnish
For the sauce:
- ½ cup Honey
- ¼ cup Low-sodium soy sauce
- 2 tablespoons Brown sugar dark or light
- 2 tablespoons Rice vinegar
- 1 teaspoon Sesame oil
- 1 –2 tablespoons Gochujang Korean chili paste, to taste
Instructions
For the meatballs:
- Prepare a baking sheet by lining it with parchment paper or foil. If using foil, lightly grease it to prevent sticking. Extend the parchment slightly over the sides to catch drips and ease cleanup.
- In a large bowl, add the ground beef, chopped scallions, diced bell peppers, ginger, garlic, panko crumbs, egg, Gochujang, and salt. Mix gently with your hands just until everything is incorporated—be careful not to overmix to avoid dense meatballs.
- Scoop the meat mixture into even portions, roughly 3 tablespoons each. Using damp hands, roll each scoop into a smooth ball and place them on the prepared sheet pan. Cover loosely with plastic wrap and refrigerate for at least 30 minutes or up to 8 hours. For future use, the meatballs can be frozen at this stage.
- Preheat your oven to 425°F (220°C) with the rack set near the top. Bake the meatballs for about 15 minutes, or until cooked through. If using frozen meatballs, increase the baking time by 5–6 minutes.
- Remove the meatballs from the oven. Dip each one into the prepared sauce using a fork, coating it generously. Return them to the baking sheet and bake for another 4–5 minutes until the glaze is bubbling and slightly caramelized.
- Serve the glazed meatballs in crisp lettuce leaves such as Bibb, Boston, or Romaine. Offer optional garnishes like jasmine rice, shredded red cabbage, cucumber slices, pickled onions, scallions, chopped cashews, sesame seeds, and fresh herbs such as mint, basil, or cilantro for a customizable and colorful spread.
For the sauce:
- While the meatballs are baking, combine the honey, soy sauce, brown sugar, rice vinegar, and sesame oil in a small saucepan. Stir well and bring to a boil over medium heat. Let it simmer for 4–5 minutes, or until the sauce thickens slightly.
- Stir in 1 tablespoon of Gochujang and taste. Add more if you prefer a spicier sauce. Remove from heat and set aside until ready to glaze the meatballs or drizzle over the wraps.
Notes
- This recipe yields approximately 16 to 20 meatballs, depending on their size.
- Serves 6, with 3 meatballs per serving.
