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Asian Chicken Meatball Lettuce Wraps with Mango Slaw Recipe

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★★★★★

4.2 from 69 reviews

These Asian Chicken Meatball Lettuce Wraps with Mango Slaw offer a vibrant fusion of sweet, tangy, and spicy flavors. Juicy ground chicken meatballs are cooked to perfection and coated in a flavorful glaze, paired with a fresh mango and cabbage slaw, all wrapped in crisp butter lettuce leaves. This quick and easy recipe serves as a light and refreshing appetizer or main dish.

Ingredients

Scale

Mango Slaw

  • 1 ripe mango, thinly sliced
  • 2 cups thinly shredded purple cabbage
  • ½ cup packed cilantro, roughly chopped
  • 2 green onions, whites and tender green parts thinly sliced
  • 2 tablespoons lime juice
  • 2 tablespoons honey
  • 1 tablespoon chili garlic sauce (like sriracha)
  • 1 teaspoon kosher salt

Meatball Glaze

  • 3 tablespoons honey
  • 1 tablespoon sesame oil
  • 2 tablespoons low sodium soy sauce or coconut aminos
  • 2 tablespoons chili garlic sauce (like sriracha)
  • 2 cloves garlic, minced
  • 1 tablespoon grated ginger
  • 2 teaspoons cornstarch

Meatballs

  • 1 pound ground chicken
  • 3 tablespoons low sodium soy sauce or coconut aminos
  • 3 tablespoons panko bread crumbs (can omit but may be harder to roll)
  • 2 cloves garlic, minced
  • 1 tablespoon grated ginger
  • 2 green onions, whites and tender green parts thinly sliced

To Serve

  • 5 ounces butter lettuce
  • Sesame seeds for garnish (optional)
  • Chopped cilantro for garnish (optional)

Instructions

  1. Make the Slaw: In a large bowl, combine the sliced mango, shredded purple cabbage, chopped cilantro, and sliced green onions. In a small bowl, whisk together lime juice, honey, chili garlic sauce, and kosher salt. Pour this dressing over the slaw mixture and toss until well coated. Cover and refrigerate to marinate until ready to serve.
  2. Prepare the Meatball Glaze: In a medium bowl, whisk together honey, sesame oil, soy sauce or coconut aminos, chili garlic sauce, minced garlic, grated ginger, and cornstarch until smooth. Set aside.
  3. Make the Meatballs: In a large mixing bowl, combine ground chicken, soy sauce or coconut aminos, panko bread crumbs, minced garlic, grated ginger, and sliced green onions. Gently mix with clean hands until all ingredients are thoroughly combined. Using about one tablespoon of mixture per meatball, roll into mini meatballs.
  4. Cook the Meatballs: Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the meatballs and cook, turning occasionally, until browned on all sides and cooked through, about 8-10 minutes. Reduce heat to medium-low.
  5. Glaze the Meatballs: Pour the prepared glaze into the skillet with the meatballs. Stir and toss the meatballs continuously until the glaze thickens and evenly coats the meatballs, about 3-5 minutes.
  6. Assemble the Wraps and Serve: Serve the glazed meatballs atop butter lettuce leaves with a generous helping of mango slaw. Garnish with sesame seeds, extra chopped cilantro, and a squeeze of lime if desired. Enjoy immediately.

Notes

  • Panko bread crumbs can be omitted to make the meatballs gluten free, though the texture might be slightly less firm.
  • Adjust the amount of chili garlic sauce to control spiciness according to your preference.
  • Butter lettuce works best for its tender and flexible leaves perfect for wrapping.
  • For a lower sodium option, use coconut aminos instead of soy sauce.
  • You can prepare the mango slaw a few hours ahead for better flavor development.

Keywords: Asian chicken meatballs, lettuce wraps, mango slaw, healthy appetizers, ground chicken recipe, quick dinner, low fat chicken meatballs

Find it online: https://epicrecipebox.com/asian-chicken-meatball-lettuce-wraps-with-mango-slaw-recipe/