Asian Meatball Wraps

I made many more adjustments to this recipe than I normally do, (or like to do) to a first time I make a recipe.  First of all, I want to try it the way the recipe states because there is a reason the creator made it that way.  Also, even if it is something I think I wouldn't prefer, I want to see what works and doesn't for me. Well I don't do veal, so it was 1/2 beef and 1/2 pork. I am not a big fan of radicchio, and at $6 for a small head, I will just do double of my hydroponic butter lettuce.  The mint had died in the herb garden so none to garnish with, so I used cilantro. Since I wasn't following the recipe anyways, I made a quick dipping sauce similar to a Thai peanut sauce, but I used tahini.  The sauce needs work, but I think it will be a nice addition to the dish.  I also added some sliced cucumbers and onions so it would have a bit more veggies so I wouldn't have to make some to go with it.  I served it with plain white jasmine rice. I think it was very good and the boy loved it, but I'm still going to call it a fixable, since I want to play with it.

Asian Meatball Wraps

1 1/2 lb mixed ground beef,pork and veal
1    garlic clove,minced
1    shallot,minced
2 T  Asian fish sauce
1 t  grated lime zest
1/2 t  salt
1/4 t  pepper
2 T  vegetable oil
10    radicchio leaves
10    small butter lettuce leaves
Mint leaves,for garnish
Lime wedges and hot sauce for serving
1. Preheat the oven to 400. In a large bowl, mix the ground meat
with the garlic, shallot, fish sauce, lime zest, salt and pepper. Roll
the mixture into 2-inch balls.
2. In a large, ovenproof skillet, heat the vegetable oil until
shimmering. Add the meatballs and cook over moderately high heat,
turning occasionally until browned all over, about 7 minutes. Transfer
the skillet to the oven and roast for 7 minutes, until cooked through.
3. Set each meatball in a radicchio or lettuce leaf and garnish with
the mint. Serve the wraps with hot sauce and lime wedges.