Eat-Your-Veggies Pork Scallion Meatballs

These veggie-packed meatball lettuce cups are like pork dumplings without the, well, dumpling. Perfect for kids (and adults) who aren't veggie lovers, they're full of flavor. Pozu sauce makes a bright, citrusy dip.
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  • Level: Easy
  • Total: 45 min
  • Active: 30 min
  • Yield: 18 meatballs (6 lettuce cups)
  • Nutrition Info
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Nonstick cooking spray, for coating the baking sheet

4 cups store-bought coleslaw mix 

1 pound ground pork 

1 tablespoon grated fresh ginger (from a 1-inch piece)

1 tablespoon rice vinegar

1 tablespoon soy sauce

2 cloves garlic, minced

1 large egg

4 scallions, chopped 

Kosher salt and freshly ground black pepper

6 large Bibb lettuce leaves (from 1 head)

Garlic chili sauce, such as Sriracha, for serving 

1 cup ponzu sauce


  1. Preheat the oven to 450 degrees F. Line a baking sheet with parchment and coat with cooking spray.
  2. Add the coleslaw to a large microwave-safe bowl. Pour in 1/4 cup water, cover and cook on high until tender and translucent, about 7 minutes. Let cool slightly. 
  3. Add the pork, ginger, vinegar, soy, garlic, egg, all but 1 tablespoon of the scallions, 1/2 teaspoon salt and a few grinds of pepper to the coleslaw mix. Mix with your hands until just combined. Scoop mounds of the meat mixture (about 2 tablespoons each) onto the prepared baking sheet. With damp hands, roll the mounds into balls and space them evenly apart on the baking sheet. Bake until cooked through, 12 to 14 minutes.
  4. Put 3 meatballs on each lettuce leaf, sprinkle with the reserved scallions and drizzle with garlic chili sauce. To eat, fold each leaf like a taco and dip into the ponzu sauce.