Vietnamese Meatball Lettuce Cups
with rice / mango pear smoothie

Name: Vietnamese Meatball Lettuce Cups
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1/2 lb Pears, peeled and chopped; 12 oz Mangos, frozen cubes (sub fresh mangos peeled and chopped); 2 Tbsp Lime juice; 1/2 cup Coconut water; 1 tsp Ginger, grated; 2 cloves Garlic, chopped; 2 Tbsp Cilantro leaves, chopped; 1 lb Beef, ground; 1 Eggs; 1/4 cup Panko; 1/2 tsp Salt; 2 tsp Fish sauce; 1 Tbsp Oil, cooking; 1/4 cup Stock, any type; 2 Tbsp Soy sauce; 1 Tbsp Honey; 3/4 cup Rice, uncooked white or brown; 5 oz Carrots, shredded (look for pre-shredded); 1 Tbsp Vinegar, rice; 1 tsp Sugar; 2 tsp Oil, cooking; 12 leaves Lettuce, romaine (sub green leaf or iceberg); ~16 Vietnamese Meatballs (ingredients listed separately); 1/2 cup Peanuts, roasted and unsalted; for serving Hot sauce (opt)

Active: 45 min Total: 45 min

Original GF Paleo Vegetarian

Crisp lettuce leaves used as cups (or wraps) make this a lighter and more summer-friendly way to enjoy flavorful Vietnamese-inspired meatballs.

Proteins

Ground meat

Cuisines

Asian - Vietnamese

Ingredients

Metric

Servings:

Mango and Pear Smoothie:

Pears - 1/2 lb , peeled and chopped
Mangos, frozen cubes - 12 oz (sub fresh mangos peeled and chopped)
Lime juice - 2 Tbsp
Coconut water - 1/2 cup

Vietnamese Meatballs:

Ginger - 1 tsp , grated
Garlic - 2 cloves , chopped
Cilantro leaves - 2 Tbsp , chopped
Beef, ground - 1 lb
Eggs - 1
Panko - 1/4 cup
Salt - 1/2 tsp
Fish sauce - 2 tsp
Oil, cooking - 1 Tbsp
Stock, any type - 1/4 cup
Soy sauce - 2 Tbsp
Honey - 1 Tbsp

Vietnamese Meatball Lettuce Cups:

Rice, uncooked white or brown - 3/4 cup
Carrots - 5 oz , shredded (look for pre-shredded)
Vinegar, rice - 1 Tbsp
Sugar - 1 tsp
Oil, cooking - 2 tsp
Lettuce, romaine - 12 leaves (sub green leaf or iceberg)
Vietnamese Meatballs (ingredients listed separately) - ~16
Peanuts, roasted and unsalted - 1/2 cup
Hot sauce (opt) - for serving

Prep

Rice - Skip if made ahead for Monday. For white rice, rinse until clear. Fill a saucepan or Dutch oven (or rice cooker) with rice, water (use 2:1 ratio for water to rice), and some salt. Cover with lid and bring to a boil. Once water boils, stir, lower heat to a low-medium, and cover. Check white rice after ~20 min; brown at ~45 min. Rice is done when it's absorbed all the water. If it's not done, leave the cover on until all water has been absorbed. Take cover off to release steam and fluff with a wooden spoon after 5 minutes. (Can be done up to 5 days ahead)
Ginger / Garlic - Prep as directed and combine. (Can be done up to 5 days ahead)
Pickle carrots - Combine carrots with vinegar, sugar, and oil (portion for lettuce cups). Toss everything together. Marinate for at least 20 minutes and up to 2 days. (Can be done up to 2 days ahead)
Lettuce / Pears - Prep as directed. Store separately. (Can be done up to 2 days ahead)
Make meatballs - Chop cilantro. Combine cilantro, ginger, garlic, beef, eggs, panko, salt, and fish sauce. Form into 1” / 2.5 cm meatballs. (Can be done 1 day ahead)
Make smoothie - Blend pears, mangos, lime juice, and coconut water in a blender.

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Make

Heat a skillet over medium heat. Add oil (portion for meatballs) and then meatballs. Gently saute meatballs until golden brown on all sides, ~5 minutes total.
Whisk together stock, soy sauce, and honey. Add to skillet. Cover meatballs with a lid or foil. Reduce heat to low. Cook meatballs, covered, until cooked through, 7 to 8 minutes more.
Reheat rice if made ahead.
Stir carrots and season with a pinch of salt.
Assemble lettuce cups by filling lettuce leaves with rice, pickled carrots, meatballs, and peanuts. Add some hot sauce, if you’d like. Enjoy smoothies on the side.

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