Kung Pao Meatball Lettuce Boats

Ingredients

• 1 lb ground pork
• 1/2 cup panko breadcrumbs
• 2 green onions, finely chopped
• 2 cloves garlic, minced
• 1-inch piece fresh ginger, grated
• 1 large egg
• 2 tbsp soy sauce
• 1 tbsp toasted sesame oil
• 2 tbsp hoisin sauce
• 1 tsp cornstarch
• 1/2 cup roasted unsalted peanuts, chopped
• 1 red bell pepper, diced
• 8 oz cremini mushrooms, chopped
• 1 small zucchini, diced
• 2 tbsp neutral oil (canola or grapeseed)
• 1 head butter lettuce, leaves separated and washed
• Sweet Ginger Finishing Salt (for finishing and flavor punch)
• 1 tbsp rice vinegar
• 1 tbsp honey
• Crushed red pepper flakes (optional)
• Fresh cilantro, for garnish

Instructions

1. Preheat oven to 400°F. Line a rimmed baking sheet with parchment.
2. In a large bowl, mix ground pork, panko, green onion, garlic, ginger, egg, 1 tbsp soy sauce, and 1 tsp Sweet Ginger Finishing Salt. Don’t overmix, or those meatballs get tough — confidence is the best ingredient.
3. Shape into 16 meatballs (about 1.5 inches each) and space evenly on the pan. Bake 15–17 minutes until golden and cooked through.
4. While meatballs cook, heat a 12-inch skillet over medium-high. Add 2 tbsp neutral oil.
5. Add bell pepper, mushrooms, and zucchini. Sauté 5–6 minutes until veggies are crisp-tender, not soggy. Toss in peanuts for last minute.
6. In a bowl: whisk 1 tbsp soy sauce, hoisin, rice vinegar, honey, sesame oil, and cornstarch until smooth.
7. Add baked meatballs to skillet with veggies. Pour in sauce. Toss and simmer 2–3 minutes until glossy and thick.
8. Pile meatballs and veggie mix in lettuce leaves. Sprinkle with more Sweet Ginger Finishing Salt, cilantro, and a pinch of red pepper flakes if you’re feeling spicy.
9. Serve immediately, family style. Balance is everything. DUNZO!
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