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Home » Sides » Slaws + Salads » Thai Meatball Lettuce Wraps with Tangy Cabbage Slaw

Thai Meatball Lettuce Wraps with Tangy Cabbage Slaw

Profile photo of chef Jessica Randhawa of The Forked Spoon Jessica Randhawa
May 2, 2017
4.44 from 16 votes


Last Updated June 13, 2020 | 0 Comments

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These Thai Meatball Lettuce Wraps are flavorful with a Tangy Cabbage Slaw.

Two Thai Meatball Lettuce Wraps with Cabbage Slaw in a glass dish

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.

Right?

Thai Meatball Lettuce Wraps with Cabbage Slaw held in hand

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 🙂

A plate of food with a sandwich and a salad, with Cabbage and Meatball

Thai Meatball Lettuce Wraps

 

Thai Meatball Lettuce Wraps with Tangy Cabbage Slaw

Thai Meatball Lettuce Wraps with Tangy Cabbage Slaw

4.44 from 16 votes
Chef: Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa
These Thai Meatball Lettuce Wraps are flavorful with a Tangy Cabbage Slaw.
Print Recipe Pin Recipe Rate Recipe Save Saved!
Prep Time 25 mins
Cook Time 25 mins
Total Time 50 mins
Course Main Course
Cuisine American
Servings 6 servings
Calories 270 kcal

Ingredients
 
 

FOR THE MEATBALLS

  • 1.5 pounds ground turkey - or chicken, I used a mix of turkey and chicken
  • 2 carrots - finely grated
  • ½ cup green onions - finely chopped
  • 2 tablespoon fresh mint - chopped
  • 2 tablespoon cilantro - chopped
  • 2 tablespoon 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
  • ¼ cup sweet Thai chili sauce - store-bought or homemade

FOR THE CABBAGE SLAW

  • 14 oz cole slaw mix - one 14 ounce bag, (or a mix of green cabbage, red cabbage and carrot)
  • ¼ cup fresh mint - chopped
  • ¼ cup fresh basil leaves - chopped
  • ½ cup chopped green onions
  • ¼ cup fresh cilantro - chopped
  • 3 tablespoon mayonnaise
  • ¼ cup rice wine vinegar
  • 1 teaspoon sugar
  • 3 tablespoon sweet Thai chili sauce
  • 2 heads romaine lettuce
  • Limes - for serving
  • Fresh chopped cilantro - for serving
  • Additional sweet Thai chili sauce
  • Sesame seeds
  • Peanuts
Prevent your screen from going dark

Instructions
 

  • 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).

Nutritional Information

Calories: 270kcal | Carbohydrates: 19g | Protein: 30g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 92mg | Sodium: 731mg | Potassium: 657mg | Fiber: 3g | Sugar: 12g | Vitamin A: 4965IU | Vitamin C: 31.8mg | Calcium: 72mg | Iron: 2.1mg

(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)

Keyword Thai Meatball Wrap
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About Jessica

Profile photo of chef Jessica Randhawa of The Forked Spoon

Jessica Randhawa is the head chef, photographer, and recipe developer of The Forked Spoon. Jessica fell in love with cooking while traveling through Asia and Europe, where she discovered her passion for good food and new adventures. Her recipes have been featured on Yahoo, MSN, USA Today, FeedFeed, and many more. She holds a Bachelor of Science degree from the University of California.

208 shares
Profile photo of chef Jessica Randhawa of The Forked Spoon

About Jessica Randhawa

Jessica Randhawa is the head chef, photographer, and recipe developer of The Forked Spoon. Jessica fell in love with cooking while traveling through Asia and Europe, where she discovered her passion for good food and new adventures. Her recipes have been featured on Yahoo, MSN, USA Today, FeedFeed, and many more. She holds a Bachelor of Science degree from the University of California.

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Chef Jessica Randhawa of The Forked Spoon

I’m Jessica! Aka mom, wife, chef, and travel-obsessed photographer. Welcome to The Forked Spoon. Here you can browse hundreds of incredible family-friendly recipes covering dozens of diets, courses, and cuisines. Learn more about me.

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