Wrap saucy chicken meatballs and fresh mango slaw with crunchy butter lettuce to create these Asian Chicken Meatball Lettuce Wraps with Mango Slaw! Enjoy them for lunch, dinner or as an appetizer.
Save the best for last! For the last recipe of this month, I’m sharing these Asian Chicken Meatball Lettuce Wraps with Mango Slaw. This is my favorite meal that I shared this summer. They are completely irresistible and packed with the freshest flavor. Combine a few simple ingredients that you probably already have in your pantry with some fresh homemade mango slaw and crunchy butter lettuce.
This recipe comes together in less than 30 minutes. You can even prep the mango slaw in advance to save time. Cook the meatballs and layer them over a bed of mango slaw set on top of crunchy butter lettuce. Fresh wholesome ingredients create a tasty meal packed with nutrients and flavor.
Asian Chicken Meatball Lettuce Wraps with Mango Slaw
Ingredients
For the 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
For the 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
For the Meatballs
- 1 pound ground chicken
- 3 tablespoons low sodium soy sauce 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 grated ginger
- 2 green onions,, whites and tender green parts thinly sliced
To Assemble
- 5 ounces butter lettuce
- sesame seeds for garnish, (optional)
- chopped cilantro, (optional)
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
Any other substitute for siracha? So it’s not spicy
You can just omit the sriracha sauce completely. Although I think a little bit adds a nice kick without being spicy. Enjoy!
I made them last night and they are delicious
Amazing! This is one of the best recipes I’ve found on Pinterest! Such perfect flavor combinations! Thank you!
I’m so glad you loved it. This is one of my favorite recipes. Thanks so much for taking the time to leave a review!
Can you freeze the cooked meatballs with the sauce? Or would you freeze sauce separately?
You can freeze the cooked meatballs with or without the sauce, either works fine. Enjoy!