Description
Asian Chicken Meatball Lettuce Wraps with Mango Slaw feature juicy, flavorful chicken meatballs glazed in a sweet-savory sauce, paired with a crisp and tangy mango cabbage slaw, all wrapped in fresh butter lettuce leaves. This vibrant and refreshing dish is perfect as a light lunch, easy dinner, or elegant appetizer.
Ingredients
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
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
Meatballs
- 1 pound ground chicken
- 3 tablespoons low sodium soy sauce or coconut aminos
- 3 tablespoons panko bread crumbs (optional for easier rolling)
- 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 for garnish (optional)
Instructions
- Prepare the Slaw: In a large bowl, combine the thinly sliced mango, shredded purple cabbage, chopped cilantro, and sliced green onions. In a separate small bowl, whisk together lime juice, honey, chili garlic sauce, and kosher salt. Pour the dressing over the slaw mixture and stir well to combine. Cover the slaw and refrigerate to allow flavors to meld until ready to serve.
- Make the Meatball Glaze: In a medium bowl, whisk together honey, sesame oil, low sodium soy sauce (or coconut aminos), chili garlic sauce, minced garlic, grated ginger, and cornstarch until smooth. Set the glaze aside while preparing the meatballs.
- Form the Meatballs: In a large mixing bowl, combine ground chicken, soy sauce, panko bread crumbs (if using), minced garlic, grated ginger, and green onions. Gently mix with clean hands until just combined, taking care not to overwork the meat. Using about a tablespoon of mixture per meatball, roll into small, evenly sized mini meatballs.
- Cook the Meatballs: Heat approximately 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the meatballs and cook, turning occasionally, until browned on all sides and cooked through, about 8-10 minutes depending on size. Reduce the heat to medium-low.
- Glaze the Meatballs: Pour the prepared glaze into the skillet with the cooked meatballs. Toss gently to coat each meatball thoroughly. Continue to cook and toss as the glaze thickens and clings to the meatballs, approximately 2-3 minutes.
- Assemble Lettuce Wraps: Lay butter lettuce leaves on a serving platter. Spoon glazed meatballs onto each leaf, add a generous portion of mango slaw on the side or on top. Garnish with optional sesame seeds and chopped cilantro, and serve with lime wedges if desired. Enjoy immediately while warm and fresh.
Notes
- You can omit the panko bread crumbs in the meatballs but they will be slightly more delicate to roll and cook.
- For a spicier kick, increase the amount of chili garlic sauce in both the slaw and glaze.
- The glaze thickens quickly; be sure to toss continuously to prevent sticking or burning.
- Butter lettuce is preferred for wraps due to its soft, pliable leaves, but romaine or iceberg can be alternatives.
- Leftover glazed meatballs can be refrigerated and warmed gently before serving.
- For a gluten-free version, use gluten-free soy sauce or coconut aminos and substitute panko for gluten-free breadcrumbs or omit.
