Thai Meatball Lettuce Wraps #SundaySupper
Recipe type: Beef
Prep time: 
Cook time: 
Total time: 
Serves: makes 8 lettuce wraps
Don't pair your meatballs with pasta...make them with a sweet and spicy Thai sauce and put them in a lettuce wrap with fancy Asian slaw instead!
For the meatballs:
  • 1¼ lb. lean ground beef
  • 3 scallions, thinly sliced
  • 1 T. ginger, finely minced
  • 4 garlic cloves, minced
  • 1 T. soy sauce
  • ½ t. Sriracha
  • 2 T. lime juice
  • 2 T. sweet Thai chili sauce
For the cole slaw:
  • 1 (14 oz) bag of coleslaw mix
  • 10 basil leaves, rolled up and sliced
  • 3 T. cilantro, chopped
  • ¼ c. rice vinegar
  • 2 T. light mayonnaise
  • 1 T. soy sauce
  • 2 t. sesame seeds
  • 1 T. sweet Thai chili sauce
  • romaine or Bibb lettuce
  1. Preheat the oven to 400 degrees. Spray a baking sheet with cooking spray.
  2. To make the meatballs, mix together the ground beef, scallions, ginger, garlic, soy sauce, Sriracha, and lime juice in a medium bowl using your hands.
  3. Using 1 tablespoon of the meatball mixture, form the meatballs and place them on the baking sheet.
  4. Bake the meatballs for 15-18 minutes, turning over after 10 minutes.
  5. Meanwhile, make the coleslaw by combining the coleslaw mix, basil, and cilantro in a medium bowl. Set aside.
  6. Combine the rice vinegar, mayonnaise, soy sauce, sesame seeds, and sweet Thai chili sauce in a small bowl. Whisk to combine.
  7. Pour the dressing over top of the coleslaw and toss to coat.
  8. When the meatballs are done transfer them to a medium bowl and toss with 2 tablespoons of Thai chili sauce.
  9. To assemble to wraps place a lettuce leaf on a plate, top with three meatballs and a few spoonfuls of the coleslaw. Sprinkle with cilantro or a squeeze of lime juice if desired.
Recipe adapted from The Garlic Diaries
Recipe by Hezzi-D's Books and Cooks at