Thank you to organicgirl for sponsoring this post!
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.
By now you probably know that I eat organicgirl greens every single day. Yes, even when I travel I look for organicgirl greens to pack for lunches, add to smoothies and enjoy for a snack. Did you know that butter lettuce and white cheddar dressing makes the best snack for on the go? I pour some of the dressing right into the butter lettuce container, dip and enjoy. It’s so good! If you haven’t tried it, you must. I guarantee that you will be hooked.
I also love using the butter lettuce leaves for these Asian Chicken Meatball Lettuce Wraps. The lettuce is fresh, crunchy and the perfect complement to the saucy chicken meatballs and mango slaw. 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 organicgirl 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
SHOP THE RECIPE TOOLS & INGREDIENTS
ORGANICGIRL GREENS
SKILLET
CUTTING BOARD
Organicgirl sponsored this post. As always, all opinions are my own. This post contains affiliate links.
Can you bake the meatballs in the oven instead of frying
Yes, you can bake the meatballs in the oven. Bake at 400 degrees for 20 to 30 minutes. Use an internal thermometer to make sure they are cooked to 165 degrees F.