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Asian Meatball Lettuce Cups
with mushrooms and spicy mayo / chilled cucumber salad

Active: 45 min Total: 45 min

Packed with Asian-inspired spices, these meatballs make a flavorful filling for lettuce cups. Top them with spicy mayo and serve them with a refreshing cucumber salad on the side.

Ingredients

Servings:
4
Metric
Asian Meatball Lettuce Cups:
  • Garlic - 2 cloves, chopped
  • Green onions - 1, chopped green and white parts
  • Mushrooms, any button (look for pre-chopped to save time) - 8 oz, chopped
  • Beef, ground - 1 lb
  • Oil, toasted sesame - 2 tsp
  • Salt - 1/2 tsp
  • Black pepper - 1/2 tsp
  • Lettuce, romaine (sub green leaf or iceberg) - 8 leaves
  • Oil, cooking - 1 Tbsp + 1 Tbsp
  • Stock, any variety - 1/2 cup
  • Spicy mayo (ingredients listed separately) - ~1/4 cup
Spicy Mayo:
  • Green onions - 1, chopped green and white parts
  • Mayonnaise, paleo-friendly - 4 Tbsp
  • Hot sauce - 1/2 tsp, more or less, to taste
  • Limes - 1, juice of
Chilled Cucumber, Shallot and Basil Salad:
  • Shallots - 1 bulb, sliced
  • Cucumbers, medium - 3, diced
  • Basil - 10 leaves, sliced
  • Oil, olive - 2 tsp
  • Vinegar, rice - 1 Tbsp

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
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Prep

  1. Shallots / Garlic - Prep as directed and store separately. (Can be done up to 5 days ahead)
  2. Green onions (for both meatballs and mayo) - Chop and combine green and white parts. (Can be done up to 3 days ahead)
  3. Make spicy mayo - Combine green onions (the portion for the mayo) with mayonnaise, hot sauce and lime juice. Taste and add more hot sauce if you’d like it spicier. (Can be done up to 3 days ahead)
  4. Mushrooms - Chop mushrooms. (Can be done up to 2 days ahead)
  5. Make meatballs - Use hands to combine beef with garlic, green onions (the portion for the burgers), sesame oil, salt and pepper. Form into 1" / 2.5cm meatballs. Cover and refrigerate if not making right away. (Can be done 1 day ahead)
  6. Cucumbers / Basil / Lettuce - Prep as directed. (Can be done 1 day ahead)
  7. Make salad - Combine shallots with cucumbers, olive oil, vinegar and basil. Season with some salt and pepper and refrigerate until ready to serve. (Can be done 1 day ahead)

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Make

  1. Heat a skillet or frying pan with first part of cooking oil over medium-high heat. Add mushrooms and saute until tender and golden brown, 4 to 5 minutes. Season with some salt and pepper and transfer to a serving bowl. Return pan to heat.
  2. Add second part of cooking oil and then meatballs to heated pan. Saute meatballs until browned on all sides, 3 to 4 minutes.
  3. Lower heat to medium, and add stock. Cover pan with lid or foil and cook for another 4 to 6 minutes, until meatballs are cooked through.
  4. Assemble lettuce cups by topping each lettuce leaf with meatballs and mushrooms. Top with spicy mayo.
  5. Serve lettuce cups with cucumber salad on the side and enjoy!

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Reviews

Ratings

Original (133)
Gluten-free (4)
Paleo (18)
Vegetarian (13)

55 reviews

We loved this a lot! My boyfriend said it's his favorite of the several CS burger recipes we've tried so far. Great flavors!

By: Kathryn
Posted: Jul 05, 2018
Diet: Original
0 Helpful

Sriracha Mayo is out of this world!

By: Marie
Posted: Aug 02, 2017
Diet: Original
0 Helpful

Really quick, easy, and tasty! Simple to make kid friendly because the spice is in the mayo.

By: Caroline
Posted: Jul 19, 2017
Diet: Original
0 Helpful

Tasty!

By: JESSICA
Posted: Jun 14, 2017
Diet: Paleo
0 Helpful

Made this tonight (no buns). The burgers, sauce, and cucumber salad were all fabulous! I did double the oil and vinegar for the cucumbers...and them drizzled some of the mayo sauce over it as well.

By: Erin
Posted: Feb 10, 2017
Diet: Original
0 Helpful

Husband made this. The burgers were good; we used 'mini buns'. However, the cucumber salad was pretty basic, nothing special.

By: Karin
Posted: Dec 12, 2016
Diet: Original
0 Helpful