Vietnamese Pork Meatball Lettuce Cups
with carrot slaw

Name: Vietnamese Pork Meatball Lettuce Cups
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1/2 Jalapenos, diced (seeded if you want less heat); 2 cloves Shallots, diced; 1 lb Pork, ground (sub any ground meat); 1 tsp Coriander, ground; 1/2 tsp Salt; 1/4 tsp Black pepper; 10 oz Cucumbers, diced; 12 leaves Lettuce, bibb, iceberg, or romaine; 1 Tbsp Oil, cooking; 2 Tbsp Stock, any type; 12 leaves Mint; 1/3 cup Mayonnaise, paleo-friendly; 1 tsp Lime juice; 1/2 tsp Sriracha (more or less to taste); 12 oz Carrots, shredded (for the best texture, shred these yourself with a box grater or food processor, but pre-shredded carrots will work); 10 leaves Mint, chiffonade; 2 Tbsp Lime juice; 1/2 tsp Honey; 1/2 tsp Fish sauce (sub Bragg's / coconut aminos)

Active: 40 min Total: 40 min

Original GF Paleo Vegetarian

We were loosely inspired by the Vietnamese sandwich - banh mi - when we dreamed up these lettuce cups, which are topped with spicy Sriracha mayo, crisp cucumbers, and are served with a tangy carrot slaw.
Smarts: Any ground meat will work here, so feel free to swap in ground beef. Ground chicken or ground turkey would be great for a lighter option.

Ingredients

Metric

Servings:

Vietnamese Pork Meatball Lettuce Cups:

Jalapenos - 1/2 , diced (seeded if you want less heat)
Shallots - 2 cloves , diced
Pork, ground - 1 lb (sub any ground meat)
Coriander, ground - 1 tsp
Salt - 1/2 tsp
Black pepper - 1/4 tsp
Cucumbers - 10 oz , diced
Lettuce, bibb, iceberg, or romaine - 12 leaves
Oil, cooking - 1 Tbsp
Stock, any type - 2 Tbsp
Mint - 12 leaves

Sriracha Mayo:

Mayonnaise, paleo-friendly - 1/3 cup
Lime juice - 1 tsp
Sriracha - 1/2 tsp (more or less to taste)

Carrot Slaw:

Carrots - 12 oz , shredded (for the best texture, shred these yourself with a box grater or food processor, but pre-shredded carrots will work)
Mint - 10 leaves , chiffonade
Lime juice - 2 Tbsp
Honey - 1/2 tsp
Fish sauce - 1/2 tsp (sub Bragg's / coconut aminos)

Prep

Jalapenos / Shallots - Prep as directed and combine. (Can be done up to 5 days ahead)
Make Sriracha mayo - Whisk together mayonnaise, lime juice (portion for Sriracha mayo), and Sriracha. (Can be done up to 5 days ahead)
Make meatballs - Combine pork with jalapenos, shallots, ground coriander, salt, and black pepper. Form into 1” / 2.5 cm meatballs. (Can be done 1 day ahead)
Cucumbers / Lettuce leaves / Carrots / Mint (portion for slaw) - Prep as directed. Store separately. (Can be done 1 day ahead)
Make slaw - Combine carrots and mint with lime juice (portion for slaw), honey, and fish sauce.

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Make

Heat a skillet over medium heat. Add oil and then meatballs to heated oil. Saute meatballs until golden brown on the outside, 4 to 5 minutes. Add stock and cover meatballs with a lid. Continue cooking until meatballs are cooked through, 3 to 4 minutes more.
Give carrot slaw a stir and season with some salt and pepper.
Set out all ingredients and fill lettuce cups at the table with meatballs, cucumbers, mint leaves (portion for lettuce cups), and Sriracha mayo. Serve carrot slaw on the side. Enjoy!

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Vietnamese Pork Meatball Lettuce Cups with carrot slaw