Vietnamese Meatball Lettuce Cups
with mango pear smoothie

Name: Vietnamese Meatball Lettuce Cups
Cook time: 40 min
Total time: 40 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, fresh, grated; 2 cloves Garlic, chopped; 2 Tbsp Cilantro leaves, chopped; 1 lb Beef, ground; 1 Eggs; 2 Tbsp Almond flour / meal; 1/2 tsp Salt; 2 tsp Fish sauce; 1 Tbsp Oil, cooking; 1/4 cup Stock, any type; 2 Tbsp Bragg's / coconut aminos; 1 Tbsp Honey; 5 oz Carrots, shredded (look for pre-shredded); 1 Tbsp Vinegar, rice; 2 tsp Oil, cooking; 12 leaves Lettuce, romaine (sub green leaf or iceberg); ~16 Vietnamese Meatballs (ingredients listed separately); 1/2 cup Cashews, roasted and unsalted; for serving Hot sauce (opt)

Active: 40 min Total: 40 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, fresh - 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

Ginger / Garlic - Prep as directed and combine. (Can be done up to 5 days ahead)
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)
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, almond flour, 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, 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.
Stir carrots and season with a pinch of salt.
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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