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Saturday, September 25, 2021

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.


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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












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