Herby Vietnamese Chicken Meatballs

in Lettuce Cups

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Instructions

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1 Prep herbs

Chop the mint, coriander and basil leaves as finely as possible. Finley chop the red chilli.

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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.

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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.

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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.

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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.

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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

Number of people

Meatballs

Chicken mince 400 Grams
Fresh mint 10 Grams
Fresh coriander 15 Grams
Fresh basil 15 Grams
Small red chilli 1 Piece
Soy sauce 10 ML
Garlic paste 10 Grams
Lemongrass paste 10 Grams
Olive oil 2 Tbsp

Salad

Baby gem lettuce 3 Pieces
Carrot 1 Piece
Red radish 125 Grams
Spring onion 40 Grams

Dipping sauce

Sweet chilli sauce 40 Grams
Fish sauce 10 ML
Lime 1 Piece

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

photo

1 Prep herbs

Chop the mint, coriander and basil leaves as finely as possible. Finley chop the red chilli.

photo

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.

photo

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.

photo

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.

photo

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.

photo

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

Number of people

Meatballs

Chicken mince 400 Grams
Fresh mint 10 Grams
Fresh coriander 15 Grams
Fresh basil 15 Grams
Small red chilli 1 Piece
Soy sauce 10 ML
Garlic paste 10 Grams
Lemongrass paste 10 Grams
Olive oil 2 Tbsp

Salad

Baby gem lettuce 3 Pieces
Carrot 1 Piece
Red radish 125 Grams
Spring onion 40 Grams

Dipping sauce

Sweet chilli sauce 40 Grams
Fish sauce 10 ML
Lime 1 Piece
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