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!
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.
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.
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