1 head of fresh butter or bib lettuce
Chopped red chilis (optional)
Korean BBQ Sauce (you can buy this pre-made or make your own!)
1 cup soy sauce
¾ cup brown sugar
2 tbsp minced garlic
1 tsp ginger
1 tbsp vinegar
1 tbsp sesame oil
1 tbsp Korean chili paste (gochujang paste)
1 tbsp cornstarch
1 tbsp water
¼ tsp red chili powder
Prepare Korean BBQ in pan by adding soy sauce, brown sugar, garlic, ginger, vinegar, sesame oil, chili paste, red chili powder, salt and pepper in saucepan; cooling on medium heat, bringing to a boil.
In separate dish, mix together cornstarch and water. Add slowly, mixing in to the boiling sauce. Continue stirring until fully mixed.
Heat meatballs in separate pan, until heated through. Add meatballs to sauce mixture pan, once fully heated all the way through, stirring until all meatballs are coated.
Reduce heat to low and simmer meatballs in sauce for 5-10 minutes.
While meatballs are simmering, prep lettuce wraps by separating leaves from head of lettuce, rinsing, and pat drying.
Place 3-5 meatballs on to lettuce leaf and top with carrots, cucumbers, cilantro and chopped red chilis (if desired). Drizzle with more sauce if preferred.