Baked Teriyaki Meatball Lettuce Cups | Tender, juicy meatballs tossed in sweet, tangy teriyaki sauce,placed on Boston lettuce leaves for serving with rice, pineapple, green onion and sriracha. |
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Baked Teriyaki Meatball Lettuce Cups

Baked Teriyaki Meatball Lettuce Cups are perfect for entertaining, with juicy meatballs tossed in teriyaki served on lettuce cups with pineapple and rice.
Course Appetizer, lunch, Main Course
Cuisine American, Asian
Keyword Baked, Lettuce Cups, meatballs, teriyaki, Teriyaki Sauce
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 24 Meatballs
Calories 96kcal
Author David & Debbie Spivey


The Meatballs

  • 1 pound ground beef
  • 2 large scallions trimmed and thinly sliced
  • 2 tablespoons rice vinegar
  • 1 clove garlic minced
  • 2 teaspoons fresh ginger grated
  • 2 teaspoons low-sodium soy sauce
  • 2 teaspoons cornstarch
  • ½ teaspoon sesame oil
  • 1 tablespoon pineapple juice
  • kosher salt and fresh cracked pepper to taste

Teriyaki Sauce

  • ¼ cup low-sodium soy sauce
  • 2 tablespoons rice vinegar
  • cup brown sugar
  • teaspoon toasted sesame oil
  • 2 cloves garlic minced
  • 1 ½ teaspoons ginger fresh grated
  • 2 tablespoons pineapple juice Use juice from drained canned tidbits
  • 1 tablespoon cornstarch
  • ½ cup cold water

For Serving

  • 6 whole Butter lettuce leaves
  • 1 cup Basmati Rice
  • 8 ounce canned pineapple tidbits reserve juice, drained
  • 1 ½ tablespoons sesame seeds toasted
  • Sriracha (optional)
  • 3 green onion sliced, (optional)


  • Preheat oven to 400 degrees F. Grease a mini-muffin pan or baking sheet; set aside.
  • In a large bowl, combine all meatball ingredients. Using a tablespoon of the meat mixture per meatball, form mixture into balls and place into the greased pan. Bake for 15 to 20 minutes, or until browned and cooked through.
  • In a small saucepan over medium-low heat, combine the soy sauce, rice vinegar, sugar, sesame oil, garlic, ginger, and pineapple juice. Whisk together until the sugar has dissolved. In a small bowl, stir together the cornstarch and cold water with a fork, making a slurry. Pour the slurry into the teriyaki sauce; stirring constantly, cook sauce until thickened. (The sauce should be thick enough to coat the back of the spoon.)
  • Meanwhile, toast the sesame seeds over medium heat in a dry pan for 3 to 5 minutes or until lightly browned, stirring occasionally.
  • Transfer cooked meatballs into a large bowl. Pour in the teriyaki sauce and toss gently to coat.
  • To serve, place 4 lettuce leaves onto a plate. Add a couple spoonfuls of rice to each lettuce leaf. Place 2 meatballs into each lettuce cup with rice. Sprinkle each with sesame seeds, a few pineapple tidbits and green onions, followed some droplets of sriracha, if desired.


Yield: (24) 1-inch Meatballs


Calories: 96kcal | Carbohydrates: 10g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 13mg | Sodium: 116mg | Potassium: 91mg | Sugar: 2g | Vitamin A: 50IU | Vitamin C: 1.9mg | Calcium: 16mg | Iron: 0.6mg
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