Herby Vietnamese Chicken Meatballs
in Lettuce Cups
These lettuce cups taste super fresh and are packed with aromatic flavours!
Cals 501 · Prot 50 · Carbs 28 · Fat 23
Low Carb
30 min
These lettuce cups taste super fresh and are packed with aromatic flavours!
Cals 501 · Prot 50 · Carbs 28 · Fat 23
Low Carb
Ingredients
Meatballs
Chicken mince
400 Grams
Fresh mint
10 Grams
Fresh coriander
15 Grams
Fresh basil
15 Grams
Small red chilli
1 Piece
Soy sauce
9*10*11*
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
6*10*
10 ML
Lime
1 Piece
Allergens
*9 Soya, *10 Wheat, *11 Gluten, *6 Fish
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 2094 / 501 |
| Fats (g) | 22.8 |
| of which saturated (g) | 6.3 |
| Carbohydrates (g) | 28 |
| of which sugars (g) | 15 |
| Fibers (g) | 7.1 |
| Proteins (g) | 49.9 |
| Salt (g) | 3.5 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
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.
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