Vietnamese Chicken Meatballs in Lettuce Wraps
Fresh, vibrant, and bursting with flavor, these Vietnamese Chicken Meatballs in Lettuce Wraps make for a healthy and delicious meal you'll crave. Perfectly seasoned with garlic, lemongrass, fish sauce, and fresh cilantro, these tender chicken meatballs are pan-seared to golden perfection. Nestle them in crisp butter or iceberg lettuce leaves, then top with a medley of bright garnishes like julienned carrots, cucumber slices, and fragrant mint and cilantro sprigs. Finished with a tangy-sweet hoisin-lime dipping sauce (and a kick of sriracha, if you like), these lettuce wraps strike the perfect balance of savory, fresh, and zesty. Ready in under 35 minutes, they’re an ideal option for a quick weeknight dinner or an elegant appetizer at your next gathering. Keywords: Vietnamese chicken meatballs, lettuce wraps, healthy dinner recipe, quick and easy meals, fresh herbs.
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Recipe Information
Ingredients
- 500 grams ground chicken
- 3 garlic cloves, minced
- 1 shallot, finely chopped
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon brown sugar
- 0.5 teaspoon ground black pepper
- 2 tablespoons lemongrass, finely minced (white part only)
- 2 tablespoons fresh cilantro, chopped
- 2 tablespoons vegetable oil (for cooking)
- 12 butter or iceberg lettuce leaves
- 12 fresh mint leaves
- 12 fresh cilantro sprigs
- 1 carrot, julienned
- 0.5 cucumber, thinly sliced
- 2 tablespoons hoisin sauce
- 2 tablespoons lime juice
- 1 teaspoon sriracha (optional)
Instructions
In a large mixing bowl, combine the ground chicken, minced garlic, chopped shallot, fish sauce, soy sauce, sesame oil, brown sugar, ground black pepper, minced lemongrass, and chopped cilantro. Mix well until all ingredients are evenly incorporated.
Using wet hands, form the chicken mixture into small meatballs, about 1.5 inches in diameter. You should have around 20-24 meatballs.
Heat a large skillet over medium heat and add vegetable oil. Once the oil is hot, add the meatballs in a single layer, being careful not to overcrowd the pan. Cook in batches if necessary.
Cook the meatballs for 6-8 minutes, turning occasionally, until they are golden brown on all sides and fully cooked through. Remove from the skillet and set aside on a plate lined with a paper towel to absorb any excess oil.
While the meatballs are cooking, prepare the lettuce wraps. Separate the lettuce leaves, rinse them under cold water, and pat dry with paper towels. Arrange them on a serving platter.
Prepare the garnish and toppings: julienne the carrot, thinly slice the cucumber, and pluck the fresh mint leaves and cilantro sprigs.
In a small bowl, mix hoisin sauce, lime juice, and sriracha (if using) to create a simple dipping sauce.
To assemble, place a meatball or two in each lettuce leaf. Top with julienned carrots, cucumber slices, and fresh herbs. Drizzle with dipping sauce or serve the sauce on the side for dipping.
Serve the Vietnamese chicken meatballs in lettuce wraps immediately and enjoy!
Nutrition Facts
Calories |
2591 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 222.7 g | 286% | |
| Saturated Fat | 104.7 g | 524% | |
| Polyunsaturated Fat | 6.4 g | ||
| Cholesterol | 797 mg | 266% | |
| Sodium | 4153 mg | 181% | |
| Total Carbohydrate | 63.4 g | 23% | |
| Dietary Fiber | 15.9 g | 57% | |
| Total Sugars | 27.5 g | ||
| Protein | 113.5 g | 227% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 642 mg | 49% | |
| Iron | 20.5 mg | 114% | |
| Potassium | 4593 mg | 98% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
