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

Name: Asian Meatball Lettuce Cups
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 2 cloves Garlic, chopped; 1 Green onions, chopped green and white parts; 8 oz Mushrooms, any button (look for pre-chopped to save time), chopped; 1 lb Beef, ground; 2 tsp Oil, toasted sesame; 1/2 tsp Salt; 1/2 tsp Black pepper; 8 leaves Lettuce, romaine (sub green leaf or iceberg); 1 Tbsp + 1 Tbsp Oil, cooking; 1/2 cup Stock, any variety; ~1/4 cup Spicy mayo (ingredients listed separately); 1 Green onions, chopped green and white parts; 4 Tbsp Mayonnaise, paleo-friendly; 1/2 tsp Hot sauce, more or less, to taste; 1 Limes, juice of; 1 bulb Shallots, sliced; 3 Cucumbers, medium, diced; 10 leaves Basil, sliced; 2 tsp Oil, olive; 1 Tbsp Vinegar, rice

Active: 45 Total: 45

Original GF Paleo Vegetarian

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.

Proteins

Ground meat

Cuisines

Asian - Fusion

Ingredients

Metric

Servings:

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

Prep

Shallots / Garlic - Prep as directed and store separately. (Can be done up to 5 days ahead)
Green onions (for both meatballs and mayo) - Chop and combine green and white parts. (Can be done up to 3 days ahead)
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)
Mushrooms - Chop mushrooms. (Can be done up to 2 days ahead)
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)
Cucumbers / Basil / Lettuce - Prep as directed. (Can be done 1 day ahead)
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

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.
Add second part of cooking oil and then meatballs to heated pan. Saute meatballs until browned on all sides, 3 to 4 minutes.
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.
Assemble lettuce cups by topping each lettuce leaf with meatballs and mushrooms. Top with spicy mayo.
Serve lettuce cups with cucumber salad on the side and enjoy!

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