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 🙂
Thai Meatball Lettuce Wraps with Tangy Cabbage Slaw
Prep Time: 25 minutes | Cook Time: 25 minutes
Total Time: 50 minutes
Servings: 6-8 lettuce wraps
Categories: Chicken + Pork, Main Course, Salads, Sandwiches + Wraps + Burgers
FOR THE MEATBALLS
1 1/2 pounds ground turkey or chicken (I used a mix of turkey and chicken)
2 carrots, finely grated
1/2 cup finely chopped green onions
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
FOR THE CABBAGE SLAW
1 (14 ounce) bag cole slaw mix (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
- 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).