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Thai-style meatballs in lettuce cups

Thai Meatballs In Lettuce Cups | Something New For Dinner

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These easy gluten-free meatballs are packaged in lettuce cups with a Thai-inspired sauce, mangos, cilantro and mint. They can be served as an appetizer, a main course, or reconfigured as a salad.

Ingredients

Scale
  • 1/2” finger of ginger, minced
  • 5 cloves garlic
  • 2 T brown sugar
  • 1/4 c Thai fish sauce
  • 1/4 c rice vinegar
  • 1/4 cup fresh lime juice
  • 2 t ground cumin
  • 6 green onions, thinly sliced
  • 1/4 t red chile pepper flakes
  • 1/4 t kosher salt
  • 1 pound ground pork
  • 1/3 cup granulated sugar
  • Parchment paper
  • 2 heads butter lettuce, leaves cleaned and separated
  • 2 small mangos, cut in 1/2″ cubes
  • 2 Persian cucumbers, diced
  • 1 handful cilantro leaves and stems
  • 1 handful mint leaves

Instructions

  1. Heat oven to 400 degrees. Combine the first 10 ingredients in a small bowl to make sauce. Remove half the sauce and combine it with the ground pork. Shape the pork mixture into 1 1/2″ meat balls, about the size of golfballs. Set the remaining sauce aside.
  2. Put sugar in a small bowl or plate and dip each meatball into the sugar to coat. Put a sheet of parchment paper on a baking sheet and arrange the meatballs on the paper at least an inch apart. Bake for 15 – 20 minutes. Turn up the heat to 425 and bake an additional 5 minutes to caramelize the meatballs.
  3. Place butter lettuce leaves side-by-side on a serving platter. In each leaf put one meatball, a couple pieces each of mango and cucumber and a sprig of cilantro and mint. Top each meatball with a teaspoon of sauce.
  4. Or toss the meatballs, lettuce, mango, cucumbers, mint and cilantro together with the sauce for a salad.

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