Herby Vietnamese Chicken Meatballs
in Lettuce Cups
Instructions
1 Prep herbs
Chop the mint, coriander and basil leaves as finely as possible. Finley chop the red chilli.
2 Make meatballs
Add the chicken mince to a large bowl with the chopped herbs, chilli, soy sauce, garlic paste and lemongrass paste. With clean hands, knead the mixture until soft and fully combined. Divide the mixture into pieces, and shape each piece into a meatball.
3 Fry meatballs
Heat a non-stick pan over a medium heat with a drizzle of olive oil. Once hot, add the meatballs and fry for 8-10 min, turning occasionally, until browned. Cover with a lid towards the end to make sure the meatballs cook through.
4 Prep dipping sauce
Meanwhile, combine the sweet chilli sauce and fish sauce in a bowl. Squeeze the lime juice into the sauce, reserving a couple of wedges for garnish.
5 Prep salad
Separate the baby gem leaves. Peel and slice the carrot into matchsticks. Trim and finely slice the red radish. Trim the spring onions and repeatedly slice them lengthwise until you are left with thin strips.
6 Assemble
Arrange the meatballs in the baby gem leaves along with the red radish, carrots and spring onion. Serve the dipping sauce to the side and garnish with the remaining lime wedges.
Tips for fussy eaters
Go herb-less!
Pro tip
If separating, filling, balancing and gracefully eating stuffed lettuce cups all seems a bit too much effort, turn the whole thing into a salad.
These lettuce cups taste super fresh and are packed with aromatic flavours!
Cooking Time: 30 min
Cals 443 · Prot 41 · Carbs 23 · Fat 20
Dairy-Free
Ingredients
Meatballs
Salad
Dipping sauce
These lettuce cups taste super fresh and are packed with aromatic flavours!
Cooking Time: 30 min
Cals 443 · Prot 41 · Carbs 23 · Fat 20
Dairy-Free
Instructions
1 Prep herbs
Chop the mint, coriander and basil leaves as finely as possible. Finley chop the red chilli.
2 Make meatballs
Add the chicken mince to a large bowl with the chopped herbs, chilli, soy sauce, garlic paste and lemongrass paste. With clean hands, knead the mixture until soft and fully combined. Divide the mixture into pieces, and shape each piece into a meatball.
3 Fry meatballs
Heat a non-stick pan over a medium heat with a drizzle of olive oil. Once hot, add the meatballs and fry for 8-10 min, turning occasionally, until browned. Cover with a lid towards the end to make sure the meatballs cook through.
4 Prep dipping sauce
Meanwhile, combine the sweet chilli sauce and fish sauce in a bowl. Squeeze the lime juice into the sauce, reserving a couple of wedges for garnish.
5 Prep salad
Separate the baby gem leaves. Peel and slice the carrot into matchsticks. Trim and finely slice the red radish. Trim the spring onions and repeatedly slice them lengthwise until you are left with thin strips.
6 Assemble
Arrange the meatballs in the baby gem leaves along with the red radish, carrots and spring onion. Serve the dipping sauce to the side and garnish with the remaining lime wedges.
Tips for fussy eaters
Go herb-less!
Pro tip
If separating, filling, balancing and gracefully eating stuffed lettuce cups all seems a bit too much effort, turn the whole thing into a salad.
Ingredients
Meatballs
Salad
Dipping sauce
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