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!
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!
