Go Back
+ servings
Thai Meatball Lettuce Wraps with Tangy Cabbage Slaw
4.39 from 13 votes

Thai Meatball Lettuce Wraps with Tangy Cabbage Slaw

These Thai Meatball Lettuce Wraps are flavorful with a Tangy Cabbage Slaw.
Prep Time25 mins
Cook Time25 mins
Total Time50 mins
Servings: 6 servings
Calories: 270kcal



  • 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
  • Peanuts


  • 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).


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
Did you make this recipe?Tag @theforkedspoon and hashtag it #theforkedspoon and please leave your star rating in the comment section on this post.