Pork Meatballs in Butter Lettuce Cups with Soy Dipping Sauce & Sticky Rice

Pork Meatballs in Butter Lettuce Cups

with Soy Dipping Sauce & Sticky Rice

Group Created with Sketch. 25 min
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no red meat, poultry, fish, or seafood, and may include eggs, animal-based dairy products, and honey.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. *Our Carb Conscious recipes have 48g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving.
500 Calories Or Less
All of these delicious recipes come in at 500 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor.
WW™ Approved
Our recipes that have earned the WW™ Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. To learn more about WW™ visit WW.com.
Mediterranean
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
  • icon-servings Created with Sketch.
    2 Servings
  • icon-nutrition Created with Sketch. Est. 700 Cals/serving

For this refreshing dish, we’re taking inspiration from Southeast Asian cuisines. Our pork meatballs are packed with warm, citrusy flavors, like those of coriander and lemongrass. We’re coating the meatballs in a little tangy-sweet soy sauce (the rest of the sauce is for dipping) and serving them in crisp lettuce cups. Butter lettuce is perfect for the job: its leaves are not only buttery-smooth, but also uniquely sturdy, perfect for holding the meatballs and deliciously sticky rice. As a special touch, we’re also adding delicately crunchy pea shoots.

Get Cooking
fresh
ingredients
Pork Meatballs in Butter Lettuce Cups with Soy Dipping Sauce & Sticky Rice
Title
  • 10 oz Ground Pork
  • ¾ cup Sushi Rice
  • 2 Scallions
  • 1 head Butter Lettuce
  • 1 Red Onion
  • 1 oz Pea Shoots
  • 1 large bunch Mint
  • ¼ cup Panko Breadcrumbs
  • ¼ cup Rice Vinegar
  • ¼ cup Soy Glaze
  • 2 tsps Pork Meatball Spice Blend (White Sesame Seeds, Garlic Powder, Ginger Powder, Ground Coriander & Lemongrass Powder)
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
Cook the rice:
1 Cook the rice:

In a small pot, combine the rice, a big pinch of salt and ¾ cup of water. Heat to boiling on high. Once boiling, cover and reduce the heat to low. Simmer 11 to 13 minutes, or until the liquid has been absorbed and the rice is tender. Remove from heat and fluff with a fork. Set aside in a warm place.

Prepare the ingredients & make the sauce:
2 Prepare the ingredients & make the sauce:

While the rice cooks, wash and dry the fresh produce. Cut off and discard the root ends of the scallions; thinly slice the scallions, separating the white bottoms and green tops. Cut off and discard the root end of the lettuce; separate the leaves. Pick the mint leaves off the stems; discard the stems. Peel and halve the onion; small dice 1 half and thinly slice the remaining half. Place the sliced onion in a small bowl with half the vinegar. To make the sauce, in a separate small bowl, combine the soy glaze and remaining vinegar; season with salt and pepper to taste.

Cook the aromatics:
3 Cook the aromatics:

In a medium pan (nonstick, if you have one), heat 2 teaspoons of oil on medium-high until hot. Add the diced onion, white bottoms of the scallions and spice blend; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until softened and fragrant. Remove from heat and transfer to a medium bowl. Wipe out the pan.

Form the meatballs:
4 Form the meatballs:

Add the ground pork and breadcrumbs to the bowl of cooked aromatics; season with salt and pepper. Gently mix to combine. Using your hands, form the mixture into 16 equal-sized meatballs.

Cook the meatballs:
5 Cook the meatballs:

In the pan used to cook the aromatics, heat 2 teaspoons of oil on medium-high until hot. Add the meatballs and cook, turning occasionally, 4 to 6 minutes, or until browned and cooked through. Add ¼ of the sauce and ¼ cup of water; season with salt and pepper. Cook, occasionally spooning the sauce over the meatballs, 2 to 3 minutes, or until the sauce is slightly reduced in volume and the meatballs are thoroughly coated. Remove from heat.

Plate your dish:
6 Plate your dish:

Place a few lettuce leaves on each plate; fill each with the sticky rice, pea shoots and meatballs. Top with the pickled onion. Serve with the remaining sauce on the side. Garnish with the mint and the green tops of the scallions. Enjoy!

Tips from Home Chefs

About Blue Apron

Ba hero

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
Cook the rice:
1 Cook the rice:

In a small pot, combine the rice, a big pinch of salt and ¾ cup of water. Heat to boiling on high. Once boiling, cover and reduce the heat to low. Simmer 11 to 13 minutes, or until the liquid has been absorbed and the rice is tender. Remove from heat and fluff with a fork. Set aside in a warm place.

2 Prepare the ingredients & make the sauce:

While the rice cooks, wash and dry the fresh produce. Cut off and discard the root ends of the scallions; thinly slice the scallions, separating the white bottoms and green tops. Cut off and discard the root end of the lettuce; separate the leaves. Pick the mint leaves off the stems; discard the stems. Peel and halve the onion; small dice 1 half and thinly slice the remaining half. Place the sliced onion in a small bowl with half the vinegar. To make the sauce, in a separate small bowl, combine the soy glaze and remaining vinegar; season with salt and pepper to taste.

Cook the aromatics:
3 Cook the aromatics:

In a medium pan (nonstick, if you have one), heat 2 teaspoons of oil on medium-high until hot. Add the diced onion, white bottoms of the scallions and spice blend; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until softened and fragrant. Remove from heat and transfer to a medium bowl. Wipe out the pan.

4 Form the meatballs:

Add the ground pork and breadcrumbs to the bowl of cooked aromatics; season with salt and pepper. Gently mix to combine. Using your hands, form the mixture into 16 equal-sized meatballs.

Form the meatballs:
Cook the meatballs:
5 Cook the meatballs:

In the pan used to cook the aromatics, heat 2 teaspoons of oil on medium-high until hot. Add the meatballs and cook, turning occasionally, 4 to 6 minutes, or until browned and cooked through. Add ¼ of the sauce and ¼ cup of water; season with salt and pepper. Cook, occasionally spooning the sauce over the meatballs, 2 to 3 minutes, or until the sauce is slightly reduced in volume and the meatballs are thoroughly coated. Remove from heat.

6 Plate your dish:

Place a few lettuce leaves on each plate; fill each with the sticky rice, pea shoots and meatballs. Top with the pickled onion. Serve with the remaining sauce on the side. Garnish with the mint and the green tops of the scallions. Enjoy!

Plate your dish: