Hoisin Meatball Lettuce Wraps

• 2 tablespoons cornstarch
• 2 large eggs, lightly beaten
• 1/4 cup minced fresh chives
• 3 tablespoons dry bread crumbs
• 3 tablespoons hoisin sauce
• 4 teaspoons minced fresh gingerroot
• 3 garlic cloves, minced
• 1/2 teaspoon crushed red pepper flakes
• 3/4 pound lean ground beef (90% lean)
• 1/2 pound ground pork
• 2 to 3 tablespoons canola oil, divided
• 1/2 cup red currant jelly
• 1/2 cup hoisin sauce
• 2 tablespoons mirin (sweet rice wine)
• 3 garlic cloves, minced
• 1-1/2 teaspoons Thai red chili paste
• 36 small Bibb or Boston lettuce leaves
• 1/4 cup minced fresh cilantro

1. Place cornstarch in a shallow bowl. In a large bowl, combine the next 7 ingredients. Add beef and pork; mix lightly but thoroughly. Shape into 1-in. balls; coat with cornstarch.
2. In a large cast-iron or other heavy skillet, heat 2 tablespoons oil over medium heat. Brown meatballs in batches, adding additional oil as needed. Remove with a slotted spoon; drain on paper towels.
3. Add sauce ingredients to skillet; cook and stir over medium heat until blended. Return meatballs to pan; bring to a boil. Reduce heat; simmer, uncovered, until meatballs are glazed and cooked through, 5-8 minutes, stirring occasionally. Serve meatballs in lettuce leaves; sprinkle with cilantro.

cornstarch, eggs, fresh chives, bread crumbs, hoisin sauce, fresh gingerroot, garlic, red pepper, ground beef, ground pork, canola oil, red currant, hoisin sauce, mirin, garlic, red chili paste, boston lettuce leaves, fresh cilantro

Taken from www.tasteofhome.com/recipes/hoisin-meatball-lettuce-wraps/ (may not work)