Cabbage and ground beef meatballs with Asian dip

Ingredients:

• 450 g of minced pork
• 4 cups store-bought coleslaw mix
• 1 tbsp. grated fresh ginger (2.5 cm root)
• 1 tbsp. l. rice vinegar
• 1 tbsp soy sauce
• 2 cloves garlic, crushed
• 1 large egg
• 4 green onions, chopped
• 6 large leaves of bibb lettuce (from 1 head)
• Chili sauce with garlic, such as Sriracha, for serving
• 1 cup ponzu sauce

Preparation:

1. Preheat oven to 230°C. Line a baking sheet with parchment paper and spray with cooking spray.
2. Place the coleslaw in a large microwave-safe bowl. Add 1/4 cup water, cover, and cook on high until the coleslaw is tender and translucent, about 7 minutes. Let cool slightly.
3. Add ground pork, ginger, garlic, egg, vinegar, soy sauce, green onions, setting aside 1 tablespoon, 0.5 teaspoon salt, and a pinch of black pepper to the cabbage salad. Mix everything together with your hands. Place mounds of the meat mixture (about 2 tablespoons each) on the prepared baking sheet.
4. Using damp hands, form the balls and spread them evenly on the baking sheet. Bake until set, 12-14 minutes.
5. Place 3 meatballs on each lettuce leaf, sprinkle with reserved green onions, and drizzle with hot sauce. Roll each portion like a taco and dip in ponzu sauce.