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Thai Meatball Lettuce Wraps
Yield: 5-6
SMF Kitchen
@smfchicken
00:15
Prep
00:20
Cook
00:35
Total Time
Ingredients & Directions
Directions
Thai Meatball Lettuce Wraps
1 1/2 lbs
Springer Mountain Farms Ground Chicken
4
Green onions, minced
1/4 cup
Sweet red pepper, finely minced
1 tablespoon
Fresh ginger, finely minced
4 cloves
Garlic, finely minced
1 teaspoon
Fresh cilantro, chopped
1 tablespoon
Soy sauce
1 teaspoon
Fish sauce
1 teaspoon
Sriracha sauce
1 teaspoon
Salt
2 tablespoons
Lime juice
1-2 tablespoons
Sweet chili sauce
Thai Coleslaw
Lettuce Leaves/Boats
Bag of pre-cut slaw mix (or make your own from green & red cabbage and shredded carrots)
8-10
Basil leaves, thinly sliced
5-6
Mint leaves, thinly sliced
3 tablespoons
Cilantro, chopped
2
Green onions, finely sliced
1/4 cup
Rice vinegar
1/4 cup
Mayonnaise
1 1/2 tablespoons
Sweet chili sauce
Salt & pepper, to taste
- Preheat oven to 400°F.
- Mix meatball ingredients except for the sweet chili sauce all together in a large mixing bowl until well combined.
- Place 1" meatballs on a greased or lined baking sheet and bake in preheated oven for about 15 minutes or until internal temperature of meatballs is at least 165°F.
- While meatballs are cooking, mix together slaw dressing ingredients: rice vinegar, mayonnaise, sweet chili sauce, salt & pepper.
- Toss together the coleslaw mix, basil, mint, cilantro & scallions with the slaw dressing, & set aside for assembly.
- Once meatballs have reached the correct internal temperature, remove them from the oven & toss them in the sweet chili sauce. (You can place back in the oven to help set the sauce a little more, but it's not necessary.)
- To assemble, place lettuce leaves/boats on plate, top with a little spoonful of slaw mixture, & place a few meatballs on each piece of lettuce.
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Thai Meatball Lettuce Wraps
Yield: 5-6
00:15
Prep
00:20
Cook
00:35 Total Time
Ingredients
Directions
Thai Meatball Lettuce Wraps
1 1/2 lbs
Springer Mountain Farms Ground Chicken
4
Green onions, minced
1/4 cup
Sweet red pepper, finely minced
1 tablespoon
Fresh ginger, finely minced
4 cloves
Garlic, finely minced
1 teaspoon
Fresh cilantro, chopped
1 tablespoon
Soy sauce
1 teaspoon
Fish sauce
1 teaspoon
Sriracha sauce
1 teaspoon
Salt
2 tablespoons
Lime juice
1-2 tablespoons
Sweet chili sauce
Thai Coleslaw
Lettuce Leaves/Boats
Bag of pre-cut slaw mix (or make your own from green & red cabbage and shredded carrots)
8-10
Basil leaves, thinly sliced
5-6
Mint leaves, thinly sliced
3 tablespoons
Cilantro, chopped
2
Green onions, finely sliced
1/4 cup
Rice vinegar
1/4 cup
Mayonnaise
1 1/2 tablespoons
Sweet chili sauce
Salt & pepper, to taste
- Preheat oven to 400°F.
- Mix meatball ingredients except for the sweet chili sauce all together in a large mixing bowl until well combined.
- Place 1" meatballs on a greased or lined baking sheet and bake in preheated oven for about 15 minutes or until internal temperature of meatballs is at least 165°F.
- While meatballs are cooking, mix together slaw dressing ingredients: rice vinegar, mayonnaise, sweet chili sauce, salt & pepper.
- Toss together the coleslaw mix, basil, mint, cilantro & scallions with the slaw dressing, & set aside for assembly.
- Once meatballs have reached the correct internal temperature, remove them from the oven & toss them in the sweet chili sauce. (You can place back in the oven to help set the sauce a little more, but it's not necessary.)
- To assemble, place lettuce leaves/boats on plate, top with a little spoonful of slaw mixture, & place a few meatballs on each piece of lettuce.
