Prep Time: 30 mins | Cook Time: 15 mins | Total Time: 45 mins | Yield: 5-6 lettuce wraps
These fun, exciting, and crazy delicious Thai Meatball Lettuce Wraps just stole my heart! I always love Thai food and this here is one of the reasons why. Meatballs bursting with flavour and lightly coated with sweet chilli sauce placed on a bed of coleslaw. Finished it up with creamy, tangy rice vinegar-based dressing. I am obsessed!
Ingredients
Meatballs:
1.5 lbs lean ground pork
4 scallions, thinly sliced
1 tbsp ginger, finely minced
2 cloves garlic, finely minced
1 1/2 tsp fish sauce
1/2 tsp sriracha
1 tsp salt
2 tbsp lime juice (1 – 2 limes)
1–2 tbsp sweet chilli sauce (for coating the meatballs once they are cooked)
Coleslaw:
1 14-ounces bag coleslaw mix (the kind with regular cabbage, purple cabbage, and carrots)
10 basil leaves, rolled up and sliced
5 mint leaves, rolled up and sliced
3 tbsp cilantro, chopped
1 scallion, finely sliced
1/4 c. rice vinegar
5 tbsp light mayonnaise
4 tsp sweet chilli sauce
1 head of iceberg lettuce or romaine lettuce (either will work for the lettuce wraps)
Extra lime for garnish
Extra cilantro for garnish (optional)
How to make Thai Meatball Lettuce Wraps
Step 1: Prepare the oven. Preheat it to 400 degrees.
Step 2: To make the meatballs, place the meatballs ingredients (pork, scallions, ginger, garlic, fish sauce, sriracha, salt, and lime juice) except for the sweet chilli sauce in a medium bowl. Mix using your hands until evenly combined.
Step 3: To grease a baking sheet, dab it with a paper towel damped with some vegetable oil, canola oil, or coconut oil.
Step 4: Make the meatballs by forming about 1 heaping tbsp of the meat mixture. Place the meatballs on the prepared baking sheet.
Step 5: Place the meatballs in the preheated oven and bake for about 15 minutes until the middle is completely cooked through. Using a spatula, flip the meatballs once halfway through cooking.
Step 6: To make the coleslaw, mix the coleslaw ingredients (bag of coleslaw mix, basil, mint, cilantro, and scallions) in a medium bowl.
Step 7: For the dressing, in a small bowl, whisk the rice vinegar, mayonnaise, and sweet chilli sauce. Pour this over the coleslaw and toss to coat. Set aside.
Step 8: Transfer the cooked meatballs to a bowl. Add in 1 to 2 tbsp of the sweet chilli sauce and toss to coat.
Step 9: It’s time to assemble the lettuce wraps: Spoon in a pile of coleslaw into the lettuce cup and top with three pieces of meatballs. If desired, sprinkle with a bit of extra cilantro. And I highly recommend an extra squeeze of lime juice. Enjoy!
Note:
Alternately, you can serve the meatballs on a bed of the coleslaw if you don’t want to use lettuce wrap. And on top, squeeze a bit of lime juice.
Ingredients
- Meatballs:
- 1.5 lbs lean ground pork
- 4 scallions, thinly sliced
- 1 tbsp ginger, finely minced
- 2 cloves garlic, finely minced
- 1 1/2 tsp fish sauce
- 1/2 tsp sriracha
- 1 tsp salt
- 2 tbsp lime juice (1 – 2 limes)
- 1–2 tbsp sweet chilli sauce (for coating the meatballs once they are cooked)
- Coleslaw:
- 1 14-ounces bag coleslaw mix (the kind with regular cabbage, purple cabbage, and carrots)
- 10 basil leaves, rolled up and sliced
- 5 mint leaves, rolled up and sliced
- 3 tbsp cilantro, chopped
- 1 scallion, finely sliced
- 1/4 c. rice vinegar
- 5 tbsp light mayonnaise
- 4 tsp sweet chilli sauce
- 1 head of iceberg lettuce or romaine lettuce (either will work for the lettuce wraps)
- Extra lime for garnish
- Extra cilantro for garnish (optional)
Instructions
Step 1: Prepare the oven. Preheat it to 400 degrees.
Step 2: To make the meatballs, place the meatballs ingredients (pork, scallions, ginger, garlic, fish sauce, sriracha, salt, and lime juice) except for the sweet chilli sauce in a medium bowl. Mix using your hands until evenly combined.
Step 3: To grease a baking sheet, dab it with a paper towel damped with some vegetable oil, canola oil, or coconut oil.
Step 4: Make the meatballs by forming about 1 heaping tbsp of the meat mixture. Place the meatballs on the prepared baking sheet.
Step 5: Place the meatballs in the preheated oven and bake for about 15 minutes until the middle is completely cooked through. Using a spatula, flip the meatballs once halfway through cooking.
Step 6: To make the coleslaw, mix the coleslaw ingredients (bag of coleslaw mix, basil, mint, cilantro, and scallions) in a medium bowl.
Step 7: For the dressing, in a small bowl, whisk the rice vinegar, mayonnaise, and sweet chilli sauce. Pour this over the coleslaw and toss to coat. Set aside.
Step 8: Transfer the cooked meatballs to a bowl. Add in 1 to 2 tbsp of the sweet chilli sauce and toss to coat.
Step 9: It’s time to assemble the lettuce wraps: Spoon in a pile of coleslaw into the lettuce cup and top with three pieces of meatballs. If desired, sprinkle with a bit of extra cilantro. And I highly recommend an extra squeeze of lime juice. Enjoy!
Notes
Alternately, you can serve the meatballs on a bed of the coleslaw if you don’t want to use lettuce wrap. And on top, squeeze a bit of lime juice.
