Spicy Pork Meatball and Salad Wraps

Meatballs: Place all the ingredients, except the oil, honey and sriracha, in a large bowl and mix with your hands to combine well. Form into large walnut-sized balls and chill if not using immediately.

Heat a little vegetable oil in a large sauté pan and cook the meatballs for about 2 minutes each side until golden and cooked through.

Add the combined honey and sriracha to the pan and toss through the meatballs until they’re all coated and glossy.

To serve: Divide the grated carrot and beetroot among the lettuce leaves and top with the meatballs. Spoon over a little Hoisin Dipping Sauce, a sprinkle of sesame seeds, coriander and a squeeze of lime. 

Hoisin Dipping Sauce (v)

½ cup hoisin sauce
1 teaspoon each water and rice vinegar
1 tablespoon sriracha chilli sauce
¼ teaspoon caster sugar

Stir all the ingredients together in a bowl.