Mini Asian Style Meatballs in Lettuce Cups with Rebellion Aioli
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  • 1/2 cup chopped garlic
  • 3 tbsp fresh ginger, peeled, chopped
  • 1/4 cup scallions, chopped
  • 1 lb ground beef
  • 1 tsp fish sauce
  • 1 tsp kosher salt
  • 1 tsp toasted sesame oil
  • 6 leaves Bibb lettuce
  • 12 sprigs cilantro
  • 1/4 cup sliced Thai chiles
  • 1/4 cup chopped roasted peanuts
  • 2 cups Rebellion Korean bbq aioli


  1. In a bowl, gently combine garlic, ginger, scallions, ground beef, fish sauce, and salt.
  2. Form into 1 oz meatballs.
  3. Heat oil in a large skillet over high.
  4. Working in batches, fry meatballs until browned and cooked through, about 5 minutes a batch.
  5. Toss meatballs with rebellion aioli
  6. Serve meatballs in lettuce cups and garnish with cilantro, chilies and peanuts.

Rebellion Korean bbq aioli


  1. Place all ingredients in a bowl and mix. Cover, label, date and refrigerate.