Prep Time: 30 mins | Cook Time: 15 mins | Total Time: 45 mins | Yield: 5 to 6 Servings
Meatballs, lettuce, and coleslaw, these delicious treats will surely be a hit for the whole family! Ready in less than an hour, this recipe is one to try. Enjoy!
Ingredients:
For the meatballs:
2 cloves garlic, finely minced
1/2 tsp sriracha
4 scallions, thinly sliced
1 1/2 tsp fish sauce
2 tbsp lime juice (1–2 limes)
1–2 tbsp sweet chili sauce (for coating the meatballs once they are cooked)
1.5 lbs. of lean ground pork
1 tsp salt
1 tbsp ginger, finely minced
For the cole slaw:
10 basil leaves, rolled up and sliced
4 tsp sweet chili sauce
5 tsp light mayonnaise
5 mint leaves, rolled up and sliced
1/4 c rice vinegar
1 head of iceberg lettuce or romaine lettuce (either will work for the lettuce wraps)
3 tbsp cilantro, chopped
1 scallion, finely sliced
1 14 ounces bag coleslaw mix (the kind with regular cabbage, purple cabbage, and carrots)
Extra cilantro for garnish (optional)
Extra lime for garnish
Directions:
Prepare the oven and preheat it to 200 degrees C or 400 degrees F.
In a large mixing bowl, add all the ingredients for the meatballs aside from the sweet chili sauce. Use your clean hands to mix everything until well incorporated.
Apply cooking spray to the inside of a baking sheet.
Make small meatballs out of the meat mixture, then place them onto the prepared baking sheet and arrange them in a single layer.
Place the baking sheet in the preheated oven and bake the meatballs for about 15 minutes or until done.
Add all the ingredients for the coleslaw into a mixing bowl. Stir everything until well incorporated.
In another mixing bowl, add the sweet chili sauce, rice vinegar, and mayonnaise. Stir everything until well blended. Add the mixture into the bowl with the coleslaw, then toss to coat.
Remove the meatballs from the oven, then move them into a large mixing bowl. Add 2 tbsp of the sweet chili sauce, then toss to coat.
Stuff a lettuce cup with coleslaw and 3 meatballs.
Serve and enjoy!
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