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So often, lettuce wraps get relegated to “diet food” or “low carb” but can’t we just love them as downright delicious albeit healthier-than-a-lot-of-things-we-could-be-eating-right-now? If you need more lettuce wrap inspiration, you can also make these Chicken Lettuce Wraps (from the way beginning of my blogging!). Oh and never fear, I have more recipes waiting in the wings to come within the next few months. Stay tuned!
Vietnamese Meatball Lettuce Wraps
- Yield: 4 servings 1x
Description
Crispy, flavorful pork meatballs are all wrapped up inside tender butter lettuce leaves with all the crisp veggies! A spicy lime dipping sauce is the perfect accompaniment for dipping and drizzling.
Ingredients
- 1 small shallot, finely minced
- 1/4 pound shiitake mushrooms, cleaned, stems removed and coarsely chopped
- 1 garlic clove, finely minced
- 1 pound ground pork
- 2 teaspoons granulated sugar
- 2 tablespoons fish sauce
- 3 tablespoons water
- Small pinch of kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/3 cup finely chopped cilantro
- 5 green onions, white and green parts thinly sliced
LIME DIPPING SAUCE:
- 1/2 cup fresh lime juice
- 2 tablespoons granulated sugar
- Kosher salt and freshly ground black pepper, to taste
- 1/2 to 1 jalapeno, very thinly sliced
TO SERVE:
- Butter lettuce, stem removed
- Cilantro leaves, picked from stem
- Shredded carrots
- Thinly sliced green onions
Instructions
- Preheat a large skillet over medium heat (cast-iron if possible). Add 1 tablespoon grapeseed oil; when smoking hot, add the shallot and a pinch of salt and sauté until softened and translucent, about 3 minutes. Add the mushrooms and continue to cook until softened, about another 2 to 3 minutes. Add the garlic and cook just until fragrant. Transfer mixture to a large mixing bowl and let cool.
- Lightly grease a small baking sheet with oil. When the mixture has cooled, add the pork, sugar, fish sauce, water, salt, pepper, cilantro and green onions to the sautéed vegetables. Mix with a rubber spatula or your hands until very well combined, about 1 minute. Don’t worry about overmixing your meatballs; you want that springy, compacted texture when cooked. The mixture will be very wet and sticky. Using a 2-tablespoon ice cream scoop, scoop the dough into equal portions and transfer to the prepared baking sheet. With moistened hands, quickly roll around to form the meatballs. Cover and refrigerate for 15 minutes to chill.
- Meanwhile, make the lime dipping sauce: Combine the lime juice, sugar, salt and pepper in a small bowl. Whisk to dissolve the sugar. Add the jalapenos and allow to sit while you cook the meatballs.
- Preheat the same skillet used to sauté the vegetables over medium-high heat. Line a plate with paper towels and set aside. Add 1 tablespoon grapeseed oil, swirling to coat the bottom. Add the meatballs and cook, undisturbed, for about 1-1/2 to 2 minutes. Continue turning the meatballs every 1-1/2 to 2 minutes, until they are golden brown and the exterior is crisp. The total cooking time should be about 6 to 8 minutes. Remove the meatballs to the paper towel-lined plate and allow the excess oil to drain off.
- Serve the meatballs in the lettuce cups with the lime dipping sauce and vegetables.
Notes
Inspiration: Vietnamese Meatball Lettuce Wraps on 177milkstreet.com
- Category: Pork, Asian-Inspired