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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 |
| 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 |
| 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 |
| 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!
| 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!
| Course: | Appetizer, Appetizers, Dinner, Lunch, Poultry, Salad |
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