Thai Meatball Lettuce Wraps + Sriracha Coleslaw

Monday, May 23, 2016

serves 4-6

What You Need
For The Meatballs 
1 1/2 lbs lean ground pork
4 green onions, thinly sliced
1 TBS fresh ginger, minced
2 garlic cloves, minced
1 1/2 TSP fish sauce
1/2 TSP Sriracha
1 TSP sea salt
2 TBS lime juice
1-2 TBS sweet chili sauce

For The Coleslaw
1 bag (14 oz) of coleslaw mix (carrots and cabbage)
10 basil leaves, thinly sliced
5 mint leaves, thinly sliced
3 TBS fresh cilantro, chopped
1 green onion, thinly sliced
1/4 cup rice vinegar
5 TSP light mayonnaise
4 TSP sweet chili sauce

Additional Items
Romaine lettuce stalks for wraps
Fresh limes, for garnishing
Fresh cilantro, for garnishing
Roasted cashews, for garnishing 

Directions
For The Meatballs
1. Preheat the oven to 400° and spray a baking sheet with oil.
2. Add all of the meatball ingredients, except the sweet chili sauce, into a bowl and mix with your hands until thoroughly incorporated.
3. Take about 1 TBS of the meat mixture and roll into a ball and place on baking sheet. Repeat with remaining meat.
4. Cook in oven for 15 minutes, flipping once halfway through. Start on coleslaw while meatballs are cooking.
5. Once the meatballs are done, place them in a bowl and toss with 1-2 TBS of sweet chili sauce. 

For The Coleslaw
1. Combine the coleslaw mix, basil leaves, mint leaves, cilantro, and green onion into a bowl and give it a toss.
2. In a small bowl, whisk together the rice vinegar, mayonnaise, and sweet chili sauce.
3. Pour over the coleslaw and mix well. Set aside. 

Assembly
1. Place meatballs into lettuce wraps and top with coleslaw, fresh cilantro, and cashews.
2. Squeeze some fresh lime over everything and enjoy!

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