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Asian Chicken Meatball Lettuce Wraps with Mango & Coleslaw
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Ingredients:
1 lb Ground Chicken
3 Tbsp Low Sodium Soy Sauce
3 Tbsp Panko Breadcrumbs
3 Garlic Cloves, minced
1 Tbsp Fresh Ginger, grated
2 Green Onions, sliced
Glaze Ingredients
3 Tbsp Honey
1 Tbsp Sesame Oil
2 Tbsp Low Sodium Soy Sauce
2 Tbsp Sriracha
3 Garlic Cloves, minced
1 Tbsp Fresh Ginger, grated
2 Tsp Cornstarch
Coleslaw Ingredients
1 Ripe Mango, sliced thin
2 Cups Store-Bought Coleslaw or Thinly Shredded Cabbage
3 Green Onions, sliced
2-3 Tbsp Lime Juice
2 Tbsp Honey
1 Tbsp Sriracha
1 Tsp Salt
Other Ingredients
Bibb or Butter Lettuce
Sesame Seeds, for garnish
Prepare the coleslaw. In a small mixing bowl, combine the lime juice, honey, sriracha, and salt. In a large mixing bowl, combine the mango, coleslaw, and green onions. Pour the dressing over the coleslaw and stir to coat. Cover and refrigerate until ready to serve.
Prepare the meatball glaze. Add all ingredients to a large mixing bowl and whisk to combine. Set aside.
Prepare the meatballs. Add all ingredients to a large mixing bowl and use your hands to combine.
Use a Tbsp size cookie scoop to scoop out meatballs and place on a piece of wax paper. Repeat until all the mixture has been used.
Heat oil in a large skillet over medium heat. Add the meatballs and cook until cooked through, rotating every so often to brown all sides. This should take about 10-12 minutes.
Reduce the heat to low. Pour the glaze over the meatballs and toss to coat. Continue to heat the meatballs and stir to warm the glaze for about 3-4 minutes.
Assemble the lettuce wraps. Lay out the lettuce on a serving platter. Add coleslaw to each lettuce cup. Top with one meatball each. Garnish with sesame seeds.
Serve immediately and enjoy!
Other Ingredients
Bibb or Butter Lettuce
Sesame Seeds, for garnish
Prepare the coleslaw. In a small mixing bowl, combine the lime juice, honey, sriracha, and salt. In a large mixing bowl, combine the mango, coleslaw, and green onions. Pour the dressing over the coleslaw and stir to coat. Cover and refrigerate until ready to serve.
Prepare the meatball glaze. Add all ingredients to a large mixing bowl and whisk to combine. Set aside.
Prepare the meatballs. Add all ingredients to a large mixing bowl and use your hands to combine.
Use a Tbsp size cookie scoop to scoop out meatballs and place on a piece of wax paper. Repeat until all the mixture has been used.
Heat oil in a large skillet over medium heat. Add the meatballs and cook until cooked through, rotating every so often to brown all sides. This should take about 10-12 minutes.
Reduce the heat to low. Pour the glaze over the meatballs and toss to coat. Continue to heat the meatballs and stir to warm the glaze for about 3-4 minutes.
Assemble the lettuce wraps. Lay out the lettuce on a serving platter. Add coleslaw to each lettuce cup. Top with one meatball each. Garnish with sesame seeds.
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Asian Chicken Meatball Lettuce Wraps with Mango & Coleslaw
Ingredients:
1 lb Ground Chicken
3 Tbsp Low Sodium Soy Sauce
3 Tbsp Panko Breadcrumbs
3 Garlic Cloves, minced
1 Tbsp Fresh Ginger, grated
2 Green Onions, sliced
Glaze Ingredients
3 Tbsp Honey
1 Tbsp Sesame Oil
2 Tbsp Low Sodium Soy Sauce
2 Tbsp Sriracha
3 Garlic Cloves, minced
1 Tbsp Fresh Ginger, grated
2 Tsp Cornstarch
Coleslaw Ingredients
1 Ripe Mango, sliced thin
2 Cups Store-Bought Coleslaw or Thinly Shredded Cabbage
3 Green Onions, sliced
2-3 Tbsp Lime Juice
2 Tbsp Honey
1 Tbsp Sriracha
1 Tsp Salt
Other Ingredients
Bibb or Butter Lettuce
Sesame Seeds, for garnish
Other Ingredients
Bibb or Butter Lettuce
Sesame Seeds, for garnish
Directions:
Prepare the coleslaw. In a small mixing bowl, combine the lime juice, honey, sriracha, and salt. In a large mixing bowl, combine the mango, coleslaw, and green onions. Pour the dressing over the coleslaw and stir to coat. Cover and refrigerate until ready to serve.
Prepare the meatball glaze. Add all ingredients to a large mixing bowl and whisk to combine. Set aside.
Prepare the meatballs. Add all ingredients to a large mixing bowl and use your hands to combine.
Use a Tbsp size cookie scoop to scoop out meatballs and place on a piece of wax paper. Repeat until all the mixture has been used.
Heat oil in a large skillet over medium heat. Add the meatballs and cook until cooked through, rotating every so often to brown all sides. This should take about 10-12 minutes.
Reduce the heat to low. Pour the glaze over the meatballs and toss to coat. Continue to heat the meatballs and stir to warm the glaze for about 3-4 minutes.
Assemble the lettuce wraps. Lay out the lettuce on a serving platter. Add coleslaw to each lettuce cup. Top with one meatball each. Garnish with sesame seeds.
Serve immediately and enjoy!
Other Ingredients
Prepare the coleslaw. In a small mixing bowl, combine the lime juice, honey, sriracha, and salt. In a large mixing bowl, combine the mango, coleslaw, and green onions. Pour the dressing over the coleslaw and stir to coat. Cover and refrigerate until ready to serve.
Prepare the meatball glaze. Add all ingredients to a large mixing bowl and whisk to combine. Set aside.
Prepare the meatballs. Add all ingredients to a large mixing bowl and use your hands to combine.
Use a Tbsp size cookie scoop to scoop out meatballs and place on a piece of wax paper. Repeat until all the mixture has been used.
Heat oil in a large skillet over medium heat. Add the meatballs and cook until cooked through, rotating every so often to brown all sides. This should take about 10-12 minutes.
Reduce the heat to low. Pour the glaze over the meatballs and toss to coat. Continue to heat the meatballs and stir to warm the glaze for about 3-4 minutes.
Assemble the lettuce wraps. Lay out the lettuce on a serving platter. Add coleslaw to each lettuce cup. Top with one meatball each. Garnish with sesame seeds.
Serve immediately and enjoy!
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