Prep Time: 30 mins | Cook Time: 15 mins | Total Time: 45 mins | Yield: 5 to 6 Servings
These Thai Meatball Lettuce Wraps are always a sure hit whenever I serve them! Enjoy the flavors of all the ingredients in each bite! You will be so glad that you gave this recipe a try!
INGREDIENTS :
For the meatballs:
- 2 cloves garlic, finely minced
- 1 1/2 tsp fish sauce
- 1 tsp salt
- 1 tbsp ginger, finely minced
- 2 tbsp lime juice (1–2 limes)
- 1/2 tsp sriracha
- 1–2 tbsp sweet chili sauce (for coating the meatballs once they are cooked)
- 1.5 lbs. of lean ground pork
- 4 scallions, thinly sliced
For the Cole slaw:
- 3 tbsp cilantro, chopped
- 1 scallion, finely sliced
- 1/4 c rice vinegar
- 5 mint leaves, rolled up and sliced
- 10 basil leaves, rolled up and sliced
- 5 tsp light mayonnaise
- 1 14 ounces bag Cole slaw mix (the kind with regular cabbage, purple cabbage, and carrots)
- Extra cilantro for garnish (optional)
- 4 tsp sweet chili sauce
- Extra lime for garnish
- 1 head of iceberg lettuce or romaine lettuce (either will work for the lettuce wraps)
DIRECTIONS :
- Prepare the oven and preheat it to 200 degrees C or 400 degrees F.
- In a mixing bowl, put all the ingredients for the meatballs aside from the sweet chili sauce. Use your clean hands to mix everything until well incorporated.
- Apply cooking spray to the inside of a baking sheet. Form small meatballs out of the meat mixture.
- Put the meatballs onto the prepared baking sheet and arrange them in a single layer.
- Place the baking sheet in the preheated oven and bake the meatballs for about 15 minutes or until done.
- In a mixing bowl, add all the ingredients for the coleslaw. Stir everything until well incorporated.
- In another bowl, add sweet chili sauce, rice vinegar, and mayonnaise. Stir everything until well blended. Transfer the mixture into the bowl with the coleslaw and stir to combine.
- Remove the meatballs from the oven and transfer them into a large mixing bowl. Add 2 tbsp of the sweet chili sauce, then toss to coat.
- Fill a lettuce cup with some coleslaw and 3 meatballs. Sprinkle freshly chopped cilantro on top, followed by a squeeze of lime juice.
- Serve and enjoy!
THAI MEATBALL LETTUCE WRAPS
Yield:
5-6
Prep Time:
30 minutes
Cook Time:
15 minutes
Total Time:
45 minutes
Ingredients
- For the meatballs:
- 2 cloves garlic, finely minced
- 1 1/2 tsp fish sauce
- 1 tsp salt
- 1 tbsp ginger, finely minced
- 2 tbsp lime juice (1–2 limes)
- 1/2 tsp sriracha
- 1–2 tbsp sweet chili sauce (for coating the meatballs once they are cooked)
- 1.5 lbs. of lean ground pork
- 4 scallions, thinly sliced
- For the Cole slaw:
- 3 tbsp cilantro, chopped
- 1 scallion, finely sliced
- 1/4 c rice vinegar
- 5 mint leaves, rolled up and sliced
- 10 basil leaves, rolled up and sliced
- 5 tsp light mayonnaise
- 1 14 ounces bag Cole slaw mix (the kind with regular cabbage, purple cabbage, and carrots)
- Extra cilantro for garnish (optional)
- 4 tsp sweet chili sauce
- Extra lime for garnish
- 1 head of iceberg lettuce or romaine lettuce (either will work for the lettuce wraps)
Instructions
- Prepare the oven and preheat it to 200 degrees C or 400 degrees F.
- In a mixing bowl, put all the ingredients for the meatballs aside from the sweet chili sauce. Use your clean hands to mix everything until well incorporated.
- Apply cooking spray to the inside of a baking sheet. Form small meatballs out of the meat mixture.
- Put the meatballs onto the prepared baking sheet and arrange them in a single layer.
- Place the baking sheet in the preheated oven and bake the meatballs for about 15 minutes or until done.
- In a mixing bowl, add all the ingredients for the coleslaw. Stir everything until well incorporated.
- In another bowl, add sweet chili sauce, rice vinegar, and mayonnaise. Stir everything until well blended. Transfer the mixture into the bowl with the coleslaw and stir to combine.
- Remove the meatballs from the oven and transfer them into a large mixing bowl. Add 2 tbsp of the sweet chili sauce, then toss to coat.
- Fill a lettuce cup with some coleslaw and 3 meatballs. Sprinkle freshly chopped cilantro on top, followed by a squeeze of lime juice.
- Serve and enjoy!
