Gochujang, a Korean chile sauce, adds heat and a touch of sweetness to these meatballs. Serve the cooked skewers atop small lettuce leaves for a pretty presentation that also doubles as a wrap. Gochujang can be found at many grocery stores (we recommend Bibigo Gochujang Sauce), but you can also substitute 2 Tbsp. sriracha chile sauce and increase the sugar to 2 tsp.
4 tablespoons gochujang sauce (such as Bibigo Gochujang Hot & Sweet Sauce), divided
1 pound ground pork
1/2 cup panko (Japanese-style breadcrumbs)
6 scallions, cut into 1 1⁄2-inch pieces
3 tablespoons soy sauce
1 1/2 tablespoon rice vinegar
2 teaspoons toasted sesame oil
1 teaspoon granulated sugar
8 Little Gem lettuce leaves or romaine lettuce heart leaves
1/4 cup roasted salted peanuts, chopped
Chopped fresh cilantro
How to Make It
Preheat grill to medium-high (400°F to 450°F); or heat a grill pan over medium-high, and lightly grease. Stir together egg, ginger, garlic, salt, pepper, and 1 tablespoon of the gochujang sauce in a large bowl. Add pork and panko, and gently mix with hands until just combined. Form into 24 (1 1⁄4-inch) meatballs (about 1 ounce each). Thread meatballs, alternating with scallion pieces, onto 8 (8-inch) skewers.
Place kebabs on lightly greased grill grate or in grill pan. Grill, uncovered, until meatballs are lightly charred and cooked through, 12 to 14 minutes, turning occasionally.
Whisk together soy sauce, vinegar, oil, sugar, and remaining 3 tablespoons gochujang sauce in a small bowl. Place each skewer on a lettuce leaf, and spoon 2 teaspoons sauce over each kebab. Sprinkle with peanuts and cilantro. Serve with lime wedges and remaining sauce.