Vietnamese Meatball Lettuce Wraps

Pharm-to-Table
by Pharm-to-Table
20 meatball
35 min

This is a delicious, lighter version of a meatball. Lots of fresh flavors with the carrots, cilantro, scallion and lettuce, yet so satisfying. I love the hot and cold mix of the meatballs and rice in a lettuce wrap. All the textures, with lots of crunch work really well. For the recipe I left in the chili pepper, because I love a little bit of heat, but when I cook for my kids I need to keep that out, so you have options. The recipe calls for ground pork, but chicken or even turkey would work too.

As you have seen by now, I like to assemble all of my ingredients together before I start the cooking process. I find this is particularly important with asian recipes, which tend to go very quickly.

Just under 20 minutes in the oven and these meatballs are golden, juicy and done! Couldn't be easier.

How beautiful is this meal?! If you are a texture junky like me, you will appreciate the crunchiness of the carrots, bit of the lettuce, soft sushi rice and firmness of the meatballs, all in one bite. Then there is the saltiness of the sauce, tartness of the carrots and the umami of the meatballs. Really good!

Vietnamese Meatball Lettuce Wraps
Recipe details
  • 20  meatball
  • Prep time: 15 Minutes Cook time: 20 Minutes Total time: 35 min
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Ingredients
INGREDIENTS
  • 1 lb. ground pork
  • 1/3 cup chopped cilantro, plus more for serving
  • 1/2 teaspoon ground black pepper
  • 6 scallions, white and light green parts minced and dark green, thinly sliced
  • 3 tablespoons fish sauce, divided
  • 2 tablespoons plus 2 teaspoons white sugar, divided
  • 1/2 cup lime juice, from about 1 lime
  • 3 tablespoons soy sauce
  • 1-2 serrano chilies, stemmed, seeded and thinly sliced
  • 2 medium carrots, peeled and shredded
  • Bibb lettuce to serve
Instructions
INSTRUCTIONS
Preheat the oven to 425 degrees.
In a medium bowl combine the pork, 3 tablespoons water, cilantro, black pepper, minced scallions, 2 tablespoons of fish sauce and the 2 teaspoons of sugar. Mix well. The mixture will be soft and sticky.
Moisten your hands (sorry if that bothers you) with water and form the mixture into about 20 meatballs. Place the meatballs on a baking sheet and roast for about 20 minutes, flipping the meatballs halfway through cooking.
Meanwhile, in a small bowl stir together the lime juice, 1 tablespoon of fish sauce, 2 tablespoons of sugar, soy sauce, 3 tablespoons of water and the chilies. Stir to dissolve the sugar. Set aside.
When the meatballs are cooked through, remove from the oven and tent with foil as you get all the components together.
Toss the shredded carrots with 2 tablespoons of lime juice and serve with the meatballs, sprigs of cilantro, sliced parts of scallions, and lettuce leaves for wrapping. Spoon the sauce on top. Enjoy!
Tips
  • The original recipe called for cooking the meatballs in a wok on the stovetop. This creates a delicious crust on the outside, but also is more time consuming and messy. I think baking the meatballs on a high heat gives you a similar texture and allows you to step away from the dish for a bit. I do this with my Italian meatballs too.
  • Some sticky, sushi rice with a little rice wine vinegar would be delicious alongside this dish.
Pharm-to-Table
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Comments
  • Susan Susan on Sep 14, 2020

    No pork please. Lean ground turkey is so much healthier!
    • Pharm-to-Table Pharm-to-Table on Sep 15, 2020

      I think this recipe would work well with ground turkey and chicken. Texture will be a little firmer, but there's so much flavor in the meatball mix and the sauce, that it will be delicious. Let me know how it tastes!
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