Per Serving: $1.00
Yield: 12 Wraps (4 servings)
I had this idea to serve the rich miso meatballs with tangy quick-pickled vegetables in lettuce cups. And then I started wondering if it would be difficult to eat the meatballs in a lettuce wrap, or if it would be too annoying to make meatballs and shred carrots and daikon radish on the same night. My conclusion was that it might not be difficult or too annoying, but that I wanted the super fast and easy option. Skip the meatball-forming step and just cook the meatball mixture on the stovetop. Like ground beef. It’s so easy.
And if I’m being honest, about half the time I made those meatballs, I end up cooking some or all of them on the stove. I like making meatballs, and I LOVE having them ready for easy meals. But, if I’m eating them right away and not planning to freeze them, it’s just easier to cook the ground meat as is, rather than forming meatballs.