Spicy Thai Meatballs Wrapped with Lettuce

Serve with Thai Tomato Salsa

6 to 12 servings

Ingredients:

• 3/4 pound ground lamb
• 1 whole green onion, finely minced
• 2 tablespoons minced fresh cilantro sprigs
• 2 cloves garlic, finely minced
• 1/2 teaspoon finely minced orange zest
• 2 tablespoons thin or low-sodium soy sauce
• 2 teaspoons Asian chile sauce
• 2 tablespoons flavorless cooking oil
• 1/2 cup unseasoned bread crumbs
• 1 head Bibb lettuce
• 24 fresh mint leaves, chilled
• Thai Tomato Salsa (recipe below)

In a bowl, combine the lamb, green onion, cilantro, garlic, orange zest, soy and chile sauce. Using your hands, mix throughly. Lightly oil your hands. Form the meat into about 24 1/2-inch diameter meatballs by rolling it between your palms. Roll the meatballs in the bread crumbs, transfer to a baking sheet lined with foil and refrigerate.

Separate the lettuce into 24 small cups. Refrigerate the lettuce and mint leaves. Prepare the Thai Tomato Salsa dipping sauce. (The recipe can be completed to this point up to 12 hours before cooking).

Thai Tomato Salsa:

Makes 2 cups

• 1 1/2 cups seeded and chopped wine-ripened tomatoes
• 2 tablespoons chopped fresh cilantro
• 1 tablespoon finely minced ginger
• 3 tablespoons freshly squeezed lime juice
• 2 tablespoons light brown sugar
• 2 tablespoons Thai or Vietnamese fish sauce
• 2 teaspoons Thai or other Asian chile sauce

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