Ingredients
2 tablespoons cornstarch2 large eggs, lightly beaten1/4 cup minced fresh chives3 tablespoons dry bread crumbs3 tablespoons hoisin sauce4 teaspoons minced fresh gingerroot3 garlic cloves, minced1/2 teaspoon crushed red pepper flakes3/4 pound lean ground beef (90% lean)1/2 pound ground pork2 to 3 tablespoons canola oil, dividedSAUCE:1/2 cup red currant jelly1/2 cup hoisin sauce2 tablespoons mirin (sweet rice wine)3 garlic cloves, minced1-1/2 teaspoons Thai red chili pasteWRAPS:36 small Bibb or Boston lettuce leaves1/4 cup minced fresh cilantro
Preparation
Place cornstarch in a shallow bowl. In a large bowl, combine the next 7 ingredients. Add beef and pork; mix lightly but thoroughly. Shape into 1-in. balls; coat with cornstarch.
In a large cast-iron or other heavy skillet, heat 2 tablespoons oil over medium heat. Brown meatballs in batches, adding additional oil as needed. Remove with a slotted spoon; drain on paper towels.
Add sauce ingredients to skillet; cook and stir over medium heat until blended. Return meatballs to pan; bring to a boil. Reduce heat; simmer, uncovered, until meatballs are glazed and cooked through, 5-8 minutes, stirring occasionally. Serve meatballs in lettuce leaves; sprinkle with cilantro.
