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Vietnamese Meatball Lettuce Cups
with mango pear smoothie

Active: 40 min Total: 40 min
Crisp lettuce leaves used as cups (or wraps) make this a lighter and more summer-friendly way to enjoy flavorful Vietnamese-inspired meatballs.
Proteins
Cuisines

Ingredients

Metric
Servings:
4
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
  • Almond flour / meal - 2 Tbsp
  • Salt - 1/2 tsp
  • Fish sauce - 2 tsp
  • Oil, cooking - 1 Tbsp
  • Stock, any type - 1/4 cup
  • Bragg's / coconut aminos - 2 Tbsp
  • Honey - 1 Tbsp
Vietnamese Meatball Lettuce Cups:
  • Carrots - 5 oz , shredded (look for pre-shredded)
  • Vinegar, rice - 1 Tbsp
  • Oil, cooking - 2 tsp
  • Lettuce, romaine - 12 leaves (sub green leaf or iceberg)
  • Vietnamese Meatballs (ingredients listed separately) - ~16
  • Cashews, roasted and unsalted - 1/2 cup
  • Hot sauce (opt) - for serving

Prep

  1. Ginger / Garlic - Prep as directed and combine. (Can be done up to 5 days ahead)
  2. Pickle carrots - Combine carrots with vinegar 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)
  3. Lettuce / Pears - Prep as directed. Store separately. (Can be done up to 2 days ahead)
  4. Make meatballs - Chop cilantro. Combine cilantro, ginger, garlic, beef, eggs, almond flour, salt, and fish sauce. Form into 1” / 2.5 cm meatballs. (Can be done 1 day ahead)
  5. Make smoothie - Blend pears, mangos, lime juice, and coconut water in a blender.

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Make

  1. 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.
  2. Whisk together stock, aminos, 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.
  3. Stir carrots and season with a pinch of salt.
  4. Assemble lettuce cups by filling lettuce leaves with pickled carrots, meatballs, and cashews. Add some hot sauce, if you’d like. Enjoy smoothies on the side.

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