These irresistible Thai Meatball Lettuce Wraps with peanut sauce are packed with flavor. These meatballs are crispy on the outside, tender on the inside and make for the perfect lunch or appetizer!
Thai Meatball Lettuce Wraps
Meatballs are such a versatile little morsel, I mean if you don’t believe me just check out some of the different things I’ve done with them in my kitchen! Today I’m introducing a little red curry paste, some super fresh cilantro and lean beef to form our flavor base meatballs. This is all topped with a beautiful peanut sauce, drizzled liberally on top and served up in crunchy fresh lettuce.
Looking For Something Healthy?
This recipe is not only super tasty, but it’s surprisingly light and low calorie too! My recipes don’t revolve around making sure each dish is as healthy as possible, but when it happens by coincidence I like to go with it! I like to serve up these Thai style meatballs in crunchy lettuce shells, drizzled with my own homemade peanut sauce because it’s delicious, satisfying, and did I mention delicious?
Ingredients In Thai Meatball Lettuce Wraps
Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.
Meatballs
- Beef – I used extra lean ground beef for this recipe so there’s no need to drain the meat afterwards. These meatballs would also be great with ground chicken or turkey.
- Green onions – Chopped up finely.
- Herbs – We’re using fresh cilantro today chopped up to be incorporated into our meatballs.
- Sauce – Fish sauce and red curry paste. You can substitute fish sauce for soy sauce if you aren’t a fan of the condiment.
- Bread crumbs – Any kind is fine, this alongside the eggs will act as a binder for our meatballs.
- Egg – This is the binder for our Thai meatballs.
- Seasoning – Salt and pepper to taste.
- Oil – Coconut oil for frying later.
Peanut sauce
- Peanut butter – I used chunky but if smooth is what you have on hand feel free!
- Aromatics – Fresh ginger and garlic.
- Citrus – We’re using fresh lime juice today from one whole lime, feel free to substitute lemon if need be.
- Soy sauce – I always use light soy sauce to reduce the sodium content.
- Red pepper flakes – This will add a little bit of heat to our dish so add as much and as little as you’d like.
- Sugar – We want a little sweetness in our sauce so I used brown sugar for it’s deep molasses flavor. Feel free to substitute regular sugar if need be.
- Liquid – We’re using coconut oil and some water to get our sauce to the desired consistency. If you live somewhere where coconut oil is always solid, so be sure to melt it down before incorporating.
Lettuce wraps
- Lettuce – An entire head of romaine lettuce will be needed. We want lettuce that is crunchy and sturdy to hold up in this Thai meatball recipe.
- Garnish – Chopped up cilantro and green onion to be sprinkled on top.
- Meatballs and peanut sauce – Once these are made we will be assembling our lettuce wraps!
How To Make Thai Meatball Lettuce Wraps
Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.
Meatballs
- Combine the meatballs: 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.
- Fry up the 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.
- Or bake the meatballs: If you’d like to bake instead of fry, preheat your oven to 375 F degrees and bake them for 30 minutes or until done.
Peanut sauce
- Assemble the peanut sauce: Place all the peanut sauce ingredients in a blender and pulse until well blended. Add more water if needed for your desired consistency.
Lettuce wraps
- Assemble the lettuce wraps: To assemble the lettuce wraps, place 3 meatballs on a leaf of romaine. Top with peanut sauce. Garnish with chopped cilantro and green onion.
What Else Can I Use In My Thai Meatballs?
There’s lots of different ingredients you can have fun with, so let’s get into them.
Meat
- Turkey
- Chicken
- Pork
You can even combine these ground meats to create an interesting flavor and texture combination!
Veggies
- Shredded zucchini with the liquid squeezed out
- Thai chilies (if you like heat)
- Shredded carrot
- Diced onion
How Can Else Can Thai Meatballs Be Served?
You don’t just have to eat these little morsels as lettuce wraps! These meatballs pair so well with nearly anything, you can serve them with:
Can I Make Thai Meatball Lettuce Wraps Ahead?
Yes! This dish can be stored in an airtight container in the fridge for 3 – 4 days. The meatballs can be frozen cooked for up to 3 months, just freeze them spaced evenly on a cookie sheet so we can avoid them sticking together before transferring to a freezer bag and storing.
The sauce can also be frozen in an airtight container for the same amount of time. To reheat just microwave the little meatballs for 2 – 3 minutes in the microwave while heating up the sauce over the stove.
Craving More Thai Food? Try These Delicious Recipes:
- Skinny Thai Chicken Meatballs With Peanut Sauce
- Thai Red Chicken Curry
- Pad Thai
- Easy Thai Steak Salad
- Thai Chicken Salad
- Pad See Ew
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Thai Meatball Lettuce Wraps
Ingredients
Meatballs
- 1 lb ground beef extra lean
- 4 green onions chopped
- ¼ cup cilantro chopped
- 1 tbsp fish sauce
- 1 tbsp red curry paste
- 1 cup breadcrumbs
- 1 egg
- ½ tsp salt or to taste
- ½ tsp black pepper or to taste
- 1 tbsp coconut oil for frying
Peanut Sauce
- ½ 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
- ¼ cup coconut oil
- ⅓ cup water or more if needed
Thai Meatball Lettuce Wraps
- meatballs
- 1 head romaine lettuce
- peanut sauce
- ¼ cup cilantro chopped
- ¼ cup green onions chopped
Instructions
Meatballs
- 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.
Peanut Sauce
- Place all the peanut sauce ingredients in a blender and pulse until well blended. Add more water if needed for your desired consistency.
Thai Meatball Lettuce Wraps
- To assemble the lettuce wraps, place 3 meatballs on a leaf of romaine. Top with peanut sauce. Garnish with chopped cilantro and green onion.
Video
Recipe Notes
- 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.
- This dish can be stored in an airtight container in the fridge for 3 – 4 days. The meatballs can be frozen cooked for up to 3 months, just freeze them spaced evenly on a cookie sheet so we can avoid them sticking together before transferring to a freezer bag and storing.
- The sauce can also be frozen in an airtight container for the same amount of time. To reheat just microwave the little meatballs for 2 – 3 minutes in the microwave while heating up the sauce over the stove.
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!