Right when California decides to get all crazy hot, our air conditioning breaks. Truth be told, I think my child did it. I have no proof, but it just seems like something he would do, you know, just to see what happens. Or, now that I think of it, he knows it would result in a repair man coming out to our house to fix it and since repair people have tools…
But, like I said, no proof. And no actual concrete reason to think he did it except that’s what curious kids like my child do.
Did I mention that the washing machine is also broken and our refrigerator was temporarily down for a day a few weeks ago? But seriously, you guys, my child may be a manipulative little genius, but he is terrible at keeping his schemes to himself. He usually lets me know immediately when he’s done something he knows he shouldn’t have with a naughty little grin, an in-your-face “ta-da!” or forthcoming “look what I did momma!” None of the above this time. Meanwhile it’s 8pm and 90 degrees outside. It’s ok, we’ll survive. After all, I did make it through 6 months in SE Asia with no air conditioning and can promise I have lived through much worse. Besides, wasn’t I just complaining about the rain, like, two weeks ago?
My annoying first world problems aside, I am super excited to share these Thai Meatball Lettuce Cups with Tangy Cabbage Slaw with you guys. I actually made them a while ago (no oven action over here today) and they were a HUGE hit with the whole family. If you love the flavors of Thai food, you will (probably) love these meatballs! And if you’re looking for a satisfying, colorful and easy low carb dinner, this has your name written all over it. Of course, if you’re a carb lover, rice would make a fantastic addition 🙂
- 1.5 pounds ground turkey or chicken, I used a mix of turkey and chicken
- 2 carrots finely grated
- 1/2 cup green onions finely chopped
- 2 tablespoons fresh mint chopped
- 2 tablespoons cilantro chopped
- 2 tablespoons ginger minced
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
- 4 cloves garlic minced
- 2 teaspoon red chili flakes
- 1 large egg
- 1/4 cup sweet Thai chili sauce store-bought or homemade
- 14 oz cole slaw mix one 14 ounce bag, (or a mix of green cabbage, red cabbage and carrot)
- 1/4 cup fresh mint chopped
- 1/4 cup fresh basil leaves chopped
- 1/2 cup chopped green onions
- 1/4 cup fresh cilantro chopped
- 3 tablespoons mayonnaise
- 1/4 cup rice wine vinegar
- 1 teaspoon sugar
- 3 tablespoons sweet Thai chili sauce
- 2 heads romaine lettuce
- Limes for serving
- Fresh chopped cilantro for serving
- Additional sweet Thai chili sauce
- Sesame seeds
Preheat oven to 400 degrees F and line a large baking sheet with parchment paper. Set aside.
Mix all the ingredients for the meatballs in a large mixing bowl (except the sweet chili sauce!) and mix together until evenly combined (hands work best here).
Use your hands to form approximately 1 tablespoon of meat mixture into meatballs. Place each meatball onto prepared baking sheet.
Transfer prepared meatballs to the preheated oven and bake for approximately 20-25 minutes, or until cooked through. Flip once half way through.
While the meatballs are cooking prepare the cabbage slaw. Simply combine the cole slaw mix, fresh mint, basil leaves, green onions and cilantro in a large bowl and mix well. Set aside.
Whisk together the mayonnaise, rice wine vinegar, sugar and sweet red chili sauce in a small bowl. Combine with the cabbage slaw and mix well.
Remove the cooked meatballs from the oven and toss with 2-4 tablespoons of sweet chili sauce.
Assemble your lettuce cups. Start with 1-2 spoonfuls of cabbage slaw, meatballs and any additional garnishes desired (fresh line juice, chopped cilantro, sesame seeds, and peanuts).