Asian Chicken Meatball Lettuce Wraps with Mango Slaw
User Reviews
5
-
Prep Time
20 mins
-
Cook Time
15 mins
-
Total Time
35 mins
-
Servings
4 servings
-
Calories
260 kcal
-
Course
Main Course
-
Cuisine
American
Asian Chicken Meatball Lettuce Wraps with Mango Slaw
Description
The recipe for Asian Chicken Meatball Lettuce Wraps with Mango Slaw uses ground chicken mixed with garlic, ginger, green onions, panko, and soy sauce to form small, tender meatballs. These are cooked until browned and then coated in a glaze combining honey, sesame oil, soy sauce, chili garlic sauce, garlic, ginger, and cornstarch, which thickens in the pan to cling to each meatball. The mango slaw pairs ripe, thinly sliced mango with shredded purple cabbage, cilantro, and green onion dressed in a tangy, slightly sweet chili garlic-lime vinaigrette. Butter lettuce leaves hold the finished meatballs and slaw together, with optional sesame seeds and cilantro adding texture and freshness. This assembly creates a layered dish where savory, sweet, spicy, and fresh flavors complement each other in every bite. The ingredients and techniques focus on balancing the glaze and the vibrant slaw to bring contrast and brightness.
Ingredients
For the Mango Slaw
- 1 Mango thinly sliced, ripe
- 2 cups purple cabbage thinly shredded
- ½ cup cilantro roughly chopped, packed
- 2 green onion 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
For the Meatball Glaze
- 3 tablespoons honey
- 1 tablespoon sesame oil
- 2 tablespoons soy sauce low sodium, or coconut aminos
- 2 tablespoons Chili garlic sauce (like sriracha)
- 2 cloves garlic minced
- 1 tablespoon ginger grated
- 2 teaspoons cornstarch
For the Meatballs
- 1 pound ground chicken
- 3 tablespoons soy sauce low sodium, or coconut aminos
- 3 tablespoons panko bread crumbs (you can omit, but the balls might be a little more difficult to roll)
- 2 cloves garlic minced
- 1 tablespoon ginger grated
- 2 green onion whites and tender green parts thinly sliced
To Assemble
- 5 ounces butter lettuce
- sesame seeds optional, for garnish
- cilantro optional, chopped
Instructions
- To make the slaw, combine the mango, cabbage, cilantro and green onions together in a large bowl. In a small bowl, whisk together the lime juice, honey, chili garlic sauce and salt. Pour the dressing over the slaw and stir until well combined. Cover and refrigerate to let marinate until ready to serve.
- To prep the meatball glaze, in a medium bowl whisk all of the ingredients for the glaze together and set aside.
- To prep the meatballs, in a large mixing bowl combine all of the ingredients for the meatballs and gently mix with clean hands until well combined. Using about a tablespoon of the meat mixture each, roll into mini meatballs.
- Heat about 2 tablespoons of olive oil in a large skillet over medium/high heat. Cook the meatballs until they are browned on all sides and are cooked through. Turn the heat down to medium/low heat and add the glaze to the pan. Toss to coat the meatballs. Continue heating and tossing until the glaze has thickened and is clinging to the meatballs.
- Serve the meatballs with the butter lettuce and mango slaw. Garnish with sesame seeds, fresh cilantro, and a squeeze of lime if desired. Enjoy!
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 260 kcal
% Daily Value*
| Calories | 260kcal | 13% |
| Carbohydrates | 28.8g | 10% |
| Protein | 15.4g | 31% |
| Fat | 10g | 15% |
| Saturated Fat | 2.6g | 13% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 0.9g | 5% |
| Trans Fat | 0g | 0% |
| Cholesterol | 56.3mg | 19% |
| Sodium | 950mg | 40% |
| Potassium | 150mg | 3% |
| Fiber | 1.5g | 6% |
| Sugar | 20.8g | 42% |
| Vitamin A | 345IU | 7% |
| Vitamin C | 15.5mg | 17% |
| Calcium | 10mg | 1% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
