Last updated on June 25th, 2018 at 08:59 pm
These irresistible Thai Meatball Lettuce Wraps with peanut sauce are packed with flavors, crispy on the outside, tender on the inside and the perfect lunch or appetizer!
It’s time for Monday Meatball Mania again! I went ahead and counted the number of meatball recipes that I actually have on my blog and I am proud to say I have over 30 meatball recipes. Can I just call myself the meatball queen?
In case you’re new here and wondering what this Meatball Mania is all about, let me fill you in. I started this Meatball-a-thon months ago with my friend Nagi from RecipeTin Eats. The rules are simple, one meatball recipe every last Monday of every month, and that’s it as far as rules go. Whatever crazy and tasty meatball concoctions we come up with, we’ll share with you. Anything goes. I have to say it’s been quite a lot of fun and we’ve both come up with quite a few fun meatball recipes!
Why meatballs? Because meatballs are great, they’re versatile, and they’re great in and on everything. You can bake them, you can fry them, you can slow cook them, you can stuff them with cheese and make them all gooey and delicious, they’re great in sandwiches, spaghetti and meatballs, meatball casseroles, meatballs in soups, meatballs on pizza, I’d even put them on a salad, the sky is the limit.
I’ve probably taken you on a trip around the world with all the different meatball recipes, and what a ride it’s been. Today, we’re going on a trip to Thailand and making Thai meatballs. Have I ever told you that Thai food is one of my favorite foods, if not my favorite? I learned about Thai cuisine about 2 decades ago when I worked in Troy, MI. That’s where I frequented lots of Thai restaurants, and that’s where my love for Thai food started. Mind you, those were the days when I was a novice cook in the kitchen and hardly ever experimented with different cuisines. Since then, well since then a lot has happened and I’ve learned a lot about different types of cuisines.
I’ve made Thai Chicken Meatballs before, so yes they can be made with ground chicken or ground turkey and they are still yummy and delicious. I have also baked the meatballs before, so it’s up to you how you make them, you can fry them, you can bake them, up to you, they’re good either way.
One ingredient that is commonly used in Thai cuisine is fish sauce and I know a lot of people hate the smell of it, or don’t have it, in that case just substitute it with a bit more soy sauce. These meatballs do have a bit of a kick to them from the curry paste, but it’s not too overwhelming. Of course, my favorite part has to be the peanut sauce, which is a must for this recipe. I chose to serve these in lettuce wraps, but you can serve with rice, noodles or mashed potatoes.
I’d love to hear from you if you’ve tried any of my Triple M meatballs.
If you try this recipe, please let us know! Leave a comment, rate it and tag a photo #jocooks on Instagram so we can see it. I always love to see what you guys come up with!
These irresistible Thai Meatball lettuce wraps with peanut sauce are packed with flavors, crispy on the outside, tender on the inside and the perfect lunch or appetizer!
- 1 lb ground beef extra lean
- 4 green onions chopped
- 1/4 cup cilantro chopped
- 1 tbsp fish sauce
- 1 tbsp red curry paste
- 1 cup breadcrumbs
- 1 egg
- 1/2 tsp salt or to taste
- 1/2 tsp black pepper or to taste
- 1 tbsp coconut oil for frying
- 1/2 cup peanut butter chunky
- 2 tsp ginger fresh, chopped
- 1 clove garlic roughly chopped
- 1 tbsp lime juice
- 1 tbsp soy sauce
- 1 tsp red pepper flakes
- 1 tsp brown sugar
- 1/4 cup coconut oil
- 1/3 cup water or more if needed
- meatballs
- 1 head romaine lettuce
- peanut sauce
- 1/4 cup cilantro chopped
- 1/4 cup green onions chopped
In a large bowl add all the meatball ingredients (minus the coconut oil) and mix well using your clean hands. Shape the meat mixture into smaller size meatballs. You should get around 25-30 meatballs.
In a large skillet heat the coconut oil over medium heat. Add the meatballs and fry until golden brown all around, should take about 7 minutes. If your skillet isn't large enough you may need to do this in a couple batches. Transfer the meatballs to a plate and set aside.
Place all the peanut sauce ingredients in a blender and pulse until well blended. Add more water if needed for your desired consistency.
To assemble the lettuce wraps, place 3 meatballs on a leaf of romaine. Top with peanut sauce. Garnish with chopped cilantro and green onion.
Recipe Video
To make it easier to shape the meatballs you could use a small ice cream scoop, this will also ensure all your meatballs are the same size.
Recipe should yield about 25-30 meatballs.
These meatballs freeze well in an airtight container.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
★ Did you make this recipe? Don't forget to give it a star rating below!
Hi Joanna, regarding freezing the meatballs, better to brown them first or freeze before browning?
Thank You
Yes, I would brown them first, unless you just freeze the meat mixture, then thaw it out when ready to use and then shape it into meatballs.
Made these for Valentine’s day for my bf and he loved them. They were so good, thank you for such a wonderful recipe.
This looks so delicious! How long would you bake the meat balls for if using chicken or turkey? Thanks! I love following your blog
I’d bake them for 25 to 30 at 375. Hope you try them!