Asian Meatballs in Lettuce Wraps

Meatballs coated in a Thai sweet chili sauce are mixed with bell peppers, and snow peas. Fold this in to crisp lettuce leaves for a refreshing meal.  

Asian Meatballs in Lettuce Wraps

When you need a quick yet filling meal I turn to Asian food.  I love making stir fry and fried rice dishes because they are pulled together so quickly.  This variation on a lettuce wrap is just as quick and easy but has a wonderful spin by using meatballs as the protein.  I used beef but turkey or chicken or pork can be substituted with perfect results.  

Make these for an easy dinner or lunch.  Kids love the fork-free meal and adults will love the complexity of flavor involved.  Enjoy!

What Ingredients do I need?

• lettuce
• Thai Sweet Chili Sauce
• tamari
• panko
• egg
• canola oil
• sirloin
• green onions
• snow peas
• red bell pepper
• garlic cloves
• ginger

Substitutions and Variations

• Use ground turkey, chicken or even pork for the meatballs
• Add mushrooms or shredded carrots to the vegetables
• Add roasted peanuts or cashews on top

Kitchen Tips and Notes

• Tamari is a Japanese soy sauce that is wheat free so is actually Gluten free.  Use soy sauce if Tamari is not available.

• Prep all your vegetables first then work on the meatballs for quicker cooking.

• The meatballs are broiled instead of baked.  This allows a shorter cook time.

HUNGRY FOR MORE? Subscribe to emails at the top of this page and follow along on Facebook,  and Pinterest for all of the latest updates.

Asian Meatballs in Lettuce Wraps

makes 6 lettuce wraps

1 head green leaf lettuce
1/4 cup + 2 Tablespoons Thai sweet chili sauce

1 Tablespoon tamari

1/4 cup panko

1 egg

canola oil

1/2 - 3/4 lb ground sirloin

2 -3 green onions

1/2 cup chopped snow peas, thinly lengthwise

1 red bell pepper, cut lengthwise in thin strips

1 1/2 teaspoons fresh minced garlic clove

1 1/2 Tablespoons chopped fresh ginger

kosher salt & pepper

Preheat broiler with a rack in the upper third. Cut peppers in half crosswise. Trim the scallions, then thinly slice.

Mix together chopped garlic and ginger.  Transfer ¾ of the ginger-garlic mixture to a medium bowl. Add beef, panko, egg, ¼ cup of the sliced scallions, and ¼ teaspoon salt to the bowl, stirring to combine. Form into 12 equal meatballs; transfer to a lightly oiled rimmed baking sheet.

Broil meatballs on upper oven rack until browned and cooked through, about 10 minutes (watch closely).

Meanwhile, in a measuring cup, stir to combine the tamari, Thai sweet chili sauce, and 2 tablespoons water.

Heat 1 tablespoon oil in a medium skillet over medium-high. Add peppers and cook, stirring, until tender and lightly browned in spots, 4–5 minutes. Add snow peas, remaining ginger-garlic mixture, and half of the remaining scallions; cook, stirring, until fragrant, about 1 minute.

Add sauce to skillet and bring to a boil over high heat. Add meatballs, and simmer, turning to coat in sauce, until just heated through, about 1 minute. Separate lettuce leaves; wash and dry well. Serve meatballs and vegetables in lettuce wraps. Garnish with remaining scallions. Enjoy!

adapted from Marley Spoon