Taiwanese-style Meatballs with Iceberg Lettuce and Sweet Chilli Sauce

Combine minced beef, chopped ginger, chopped garlic, coriander, spring onion, rice wine, black pepper, sesame oil, light soy sauce, salt, sugar, fresh red chilli, and egg yolk in a large mixing bowl. Mix gently but thoroughly with your hands until all ingredients are evenly incorporated and the mixture holds together.

Form the meat mixture into 12-16 meatballs of equal size, about the size of walnuts, using slightly dampened hands to prevent sticking.

Heat a large skillet or wok over medium-high heat until hot. Working in batches, place meatballs carefully into the pan without overcrowding.

Cook the meatballs for 8–10 minutes, shaking the pan occasionally to ensure even browning on all sides until they are golden and cooked through.

Arrange the separated iceberg lettuce leaves on a serving platter as the base.

Transfer the cooked meatballs onto the lettuce leaves using a slotted spoon or tongs.

Drizzle the sweet chilli sauce over the meatballs and lettuce, or serve the sauce on the side for individual dipping.