Panko Crusted Meatballs Wrapped In Lettuce Cups

• 400 g ground beef (mince)
• 3 tablespoons hoisin sauce
• 3 tablespoons dried breadcrumbs
• 1 egg
• 2 tablespoons chopped coriander
• 1 orange, zested, juice reserved
• 1 (200 g) can water chestnuts, drained, chopped fine
• 1 1/2 cups panko breadcrumbs (Japanese Breadcrumbs)
• oil, to fry
• lettuce leaf, torn into serving sized pieces
• Sauce
• 3 tablespoons orange juice
• 1/4 cup hoisin sauce

1. Mix first 7 ingredients together.
2. Shape into walnut sized balls.
3. Place into fridge for 1 hour.
4. Roll in panko crumbs
5. Heat 3 inches of oil in a wok.
6. Deep fry balls in batches for 3 or 4 minutes or until cooked through and golden.
7. Serve in lettuce leaf pieces with a little sauce drizzled over.
8. Sauce:
9. Heat orange juice and hoisin sauce in a small saucepan over medium heat. Cook until reduced back to the original consistency of the hoisin sauce. Set aside.

ground beef, hoisin sauce, breadcrumbs, egg, coriander, orange, water chestnuts, breadcrumbs, oil, lettuce leaf, sauce, orange juice, hoisin sauce

Taken from www.food.com/recipe/panko-crusted-meatballs-wrapped-in-lettuce-cups-267077 (may not work)