Thai Meatball Lettuce Wraps
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!
Servings: 8
Calories: 398kcal
Ingredients
Meatballs
- 1 pound ground beef extra lean
- 4 green onions chopped
- ¼ cup cilantro chopped
- 1 tablespoon fish sauce
- 1 tablespoon red curry paste
- 1 cup breadcrumbs
- 1 egg
- ½ teaspoon salt or to taste
- ½ teaspoon black pepper or to taste
- 1 tablespoon coconut oil for frying
Peanut Sauce
- ½ cup peanut butter chunky
- 2 teaspoon ginger fresh, chopped
- 1 clove garlic roughly chopped
- 1 tablespoon lime juice
- 1 tablespoon soy sauce
- 1 teaspoon red pepper flakes
- 1 teaspoon 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
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.
Nutrition
Serving: 1lettuce wrap | Calories: 398kcal | Carbohydrates: 17g | Protein: 17g | Fat: 29g | Saturated Fat: 13g | Cholesterol: 60mg | Sodium: 679mg | Potassium: 526mg | Fiber: 3g | Sugar: 4g | Vitamin A: 7375IU | Vitamin C: 5.9mg | Calcium: 80mg | Iron: 3.2mg