Thai Meatball Lettuce Wraps

So I made these “Thai Meatball Lettuce Wraps” the other night and they were delicious.

PLEASE, don’t let all the ingredients intimidate you. It is actually a fairly simple recipe.

I cooked the meatballs for a tad longer than the recipe recommended; more like 25-30 minutes as I wanted them to have a nice crust. But, remember that every oven is different so just watch them and remove them when they are done to your liking.

For the slaw, instead of buying a prepackaged Cole Slaw mix, I got a small head of cabbage and sliced it thinly. I added a large carrot, which I juliened and then added the remaining ingredients. So yummy!

The rice vinegar on the slaw went so well with the sweetness on the meat balls from the sweet chili sauce.

If you are not a pork fan, try it with chicken, turkey or beef.

Give this recipe a try and let me know what you think.

Instagram – Detroitisforfoodies

THAI MEATBALL LETTUCE WRAPS

PREP TIME
30 mins
COOK TIME
15 mins
TOTAL TIME
45 mins
Author: Annie Chesson
Serves: 5-6 lettuce wraps
INGREDIENTS
  • For the meatballs:
  • 1.5 pounds lean ground pork
  • 4 scallions, thinly sliced
  • 1 tablespoon ginger, finely minced
  • 2 cloves garlic, finely minced
  • 1½ teaspoons fish sauce
  • ½ teaspoon sriracha
  • 1 teaspoon salt
  • 2 tablespoons lime juice (1 – 2 limes)
  • 1-2 tablespoons sweet chili sauce (for coating the meatballs once they are cooked)
  • For the cole slaw:
  • 1 14 oz bag cole slaw 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 tablespoons cilantro, chopped
  • 1 scallion, finely sliced
  • ¼ cup rice vinegar
  • 5 teaspoons light mayonnaise
  • 4 teaspoons sweet chili 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
  1. Preheat your oven to 400 degrees
  2. For the meatballs, mix all the ingredients except the sweet chili sauce in a medium bowl with your hands until evenly combined (the pork, scallions, ginger, garlic, fish sauce, sriracha, salt, and lime juice)
  3. Dampen a paper towel with some vegetable oil (canola or coconut oil works too), and wipe it onto a baking sheet to grease it
  4. Using about 1 heaping tablespoon of meat mixture each, form meatballs and place them on the baking sheet
  5. Bake the meatballs for 15 minutes or until they are fully cooked through in the middle, flipping once half way through with a spatula
  6. Meanwhile, make your coleslaw
  7. In a medium bow, combine all your coleslaw ingredients (the bag of coleslaw mix, basil, mint, cilantro, and scallions)
  8. To make your dressing, whisk together the rice vinegar, mayonnaise, and sweet chili sauce in a small bowl and pour over the coleslaw, tossing to coat
  9. Set aside until the meatballs are finished baking
  10. When the meatballs are done, transfer them to a bowl and toss with 1-2 tablespoons sweet chili sauce (they should just have a very light coating)
  11. To assemble, start with a lettuce cup, spoon in a pile of coleslaw, and top with three meatballs
  12. Top with a little extra cilantro (optional), and an extra squeeze of lime juice (highly recommended!)
  13. Note: if you don’t want to deal with the lettuce wrap (they can get a bit messy!), just serve the meatballs on a bed of the coleslaw, squeeze a little lime juice on top, and eat with a fork!
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