Meatball Lettuce Cups

I still remember the first time I ordered lettuce wraps, not fully knowing what they were. I was really confused when my delivery order came and it included half a head of iceberg lettuce. Years later, and I still love ordering lettuce cups or wraps at restaurants, a great way to enjoy a lighter option. I had never attempted to make my own until tonight, and these were a definite hit. While it seems to be a lot of steps, it was actually pretty quick to make. I cannot emphasize enough how important it is to use fresh ginger in this recipe, it really does make a difference!

Hoisin Meatball Lettuce Cups (adapted from Canadian Living)
- 450 g ground pork
- 1/4 cup grated carrot
- 1 tbsp grated fresh ginger
- 2 cloves garlic, minced
- 2 tsp sesame oil
- pinch each salt and pepper
- 1 tbsp vegetable oil
- 1 tbsp hoisin sauce
- 75 g rice stick vermicelli
- 8 leaves Boston or butter lettuce

Spicy Slaw
- 2 cups coleslaw mix
- 2 tbsp light mayonnaise
- 2 tsp lime juice
- 1 tsp Asian chili sauce (like Sriracha)

Spicy Slaw - Toss together coleslaw mix, mayonnaise, lime juice and chili sauce until coated. Set aside.

In large pot of boiling water cook rice noodles according to package directions. Drain and set aside.

Mix together pork, carrot, ginger, garlic, sesame oil, salt and pepper; shape by 1 tbsp into about 24 balls. In large nonstick skillet, heat oil over medium heat. Cook meatballs, stirring occasionally, until browned and no longer pink inside, about 12 minutes.

Whisk hoisin sauce with 1 tbsp of water in large bowl. Add meatballs and toss to coat.

Divide noodles, meatballs and slaw among lettuce leaves. Serve with a nice dry beer.