Panko Crusted Meatballs Wrapped In Lettuce Cups - cooking recipe

Ingredients

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

Preparation

Mix first 7 ingredients together.
Shape into walnut sized balls.
Place into fridge for 1 hour.
Roll in panko crumbs
Heat 3 inches of oil in a wok.
Deep fry balls in batches for 3 or 4 minutes or until cooked through and golden.
Serve in lettuce leaf pieces with a little sauce drizzled over.
Sauce:
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.