1lb. ground beef
1/2 cup panko bread crumbs
3 garlic cloves, peeled and minced
3 scallions, minced
1 teaspoon chili-lime salt ( coming soon to Ella's Olive)
2 teaspoons Family Reserve Picual Extra Virgin Olive Oil
1 cup beef or vegetable broth
1/3 cup Teriyaki Infused Dark Balsamic Vinegar
2 tablespoons honey
1 tablespoon soy sauce
1-2 teaspoons chili-garlic paste
1 teaspoon ginger, peeled and minced
1 tablespoon cornstarch
1 head baby lettuce
1 cup kimchi
1 cup cucumber, sliced
1 cup white rice, cooked
sesame seeds for garnish
Combine the meatball mix in a large bowl. Using your hands or a small scoop, evenly portion the mix and roll into balls.
Heat extra virgin olive oil in a large skillet over medium-high heat. Carefully add meatballs and sear, on all sides. Once seared, reduce heat to low, and set aside while you prepare the sauce.
Combine sauce ingredients (everything except the cornstarch) in a small saucepan and bring to a simmer over medium-high heat, simmer for 2-3 minutes. Dissolve the cornstarch in 1 tablespoon of water and stir into the sauce. Continue to simmer for another minute or until the sauce thickens.
Coat the meatballs in the sauce before assembling the wraps.
To assemble, divide lettuce leaves between plates and top with kimchi, cucumbers, and rice. Divide meatballs between the lettuce leaves, top with a little extra sauce and sprinkle with sesame seeds.
*You could, alternatively, make the meatballs in your crockpot or slow cooker! Sear the meatballs and pre-make the sauce (according to the directions above). Place meatballs and sauce in your slow cooker, cover, and cook. Low for 4-6 hours. High for 2-3 hours.