← BrowseThai

Thai Meatball Lettuce Wraps

ThaiAppetizer / Main CourseMedium
Prep
20 min
Cook
10 min
Total
30 min
Serves
8
✦

Ingredients

meatballs

  • 1 lbground beef, extra lean
  • 4green onions, chopped
  • 0.25 cupcilantro, chopped
  • 0.5 tspblack pepper, or to taste
  • 1 tbspred curry paste
  • 1 cupbreadcrumbs
  • 1egg
  • 0.5 tspsalt, or to taste
  • 2 tspcoconut oil for frying

peanut sauce

  • 0.5 cuppeanut butter, chunky
  • 2 tspfresh ginger, chopped
  • 1 clovegarlic, roughly chopped
  • 1 tbspsoy sauce
  • 1 tspred pepper flakes
  • 1 tspbrown sugar
  • 0.25 cupcoconut oil
  • 0.33 cupwater, or more if needed

assembly

  • 1 headromaine lettuce
  • 0.25 cupcilantro, chopped
  • 0.25 cupgreen onions, chopped

Method

  1. 1MEATBALLS: In a large bowl add all meatball ingredients (minus the coconut oil) and mix well using clean hands. Shape the meat mixture into smaller meatballs — you should get around 25–30.
  2. 2In a large skillet heat the coconut oil over medium heat. Add the meatballs and fry until golden brown all around, about 7 minutes. If skillet isn't large enough do in batches. Transfer meatballs to a plate and set aside.
  3. 3PEANUT SAUCE: Place all the peanut sauce ingredients in a blender and pulse until well blended. Add more water if needed for your desired consistency.
  4. 4ASSEMBLY: To assemble the lettuce wraps, place 3 meatballs on a leaf of romaine. Top with peanut sauce. Garnish with chopped cilantro and green onion.

Notes

To make it easier to shape the meatballs you could use a small ice cream scoop — this will also ensure all your meatballs are the same size. Recipe should yield about 25–30 meatballs. These meatballs freeze well in an airtight container.