Recipe: $4.00
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.
This combo is delicious and it’s pretty simple! Enjoy!
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Miso Lettuce Wraps with Quick Pickled Carrots and Radish
- Prep Time: 10 mins
- Cook Time: 10 mins
- Total Time: 20 mins
- Yield: 3-4 1x
Ingredients
- For the Quick-Pickled Vegetables:
- 1.5 cups shredded carrots
- 1.5 cups shredded radish (recommend daikon)
- 1/2 cup rice vinegar
- 1 Tablespoon honey or maple syrup (or sugar)
- 1/4 teaspoon salt
- For the Miso Meat: ½ pound ground turkey, chicken, beef, or pork (8 ounces)
- 1 heaping Tablespoon ginger, grated (about 1 inch)
- 1 clove garlic, minced
- 1 teaspoon soy sauce
- 1 Tablespoon miso – red or white
- ½ teaspoon chili powder or red pepper flakes
- 12 lettuce wraps
- optional: top with green onion, sesame seeds, or cilantro
Instructions
- For the quick-pickled vegetables: Shred the carrot and daikon and place in a large jar. (The wider, the better.) Combine the rice vinegar, sweetener, and salt in a small sauce pan and bring to a boil. As soon as it boils, remove from heat and pour over the vegetables (it’s okay if they’re not fully covered – we’re not really fermenting them). Close the jar and let sit for 30 minutes (or overnight).
- For the miso meat: mix together the meat, ginger, garlic, miso paste, and chili powder in a large bowl. Heat a pan to medium-high heat and add the meat mixture. DO NOT STIR. Let it fully brown on one side, then flip and wait another 2 minutes for it to brown. Then break it apart with a spatula and cook thoroughly. Remove to a paper-towel-lined plate to cool.
- Wash the lettuce cups and pat them dry. Fill with a few tablespoons of the meat mixture and top with the quick-pickled vegetables. Enjoy!
