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[Leftover] Meatball Lettuce Cups
with carrot slaw / spicy mayo / cashews / watermelon wedges

Active: 30 Total: 30

With Korean meatballs leftover from Monday night, banh mi-inspired lettuce cups come together in a flash. We like these lettuce cups to be layered with flavor and texture from fresh ingredients like a carrot slaw, spicy mayo and chopped cashews. 



Meatball Lettuce Cups:
  • Mayonnaise, paleo-friendly - 4 Tbsp
  • Hot sauce of choice - 1 tsp
  • Cilantro - 1/4 cup , leaves torn
  • Cucumbers, medium - 1 , diced
  • Cashews, roasted and unsalted - 1/2 cup , chopped
  • Lettuce, romaine (sub green leaf or iceberg) - 8 leaves
  • Korean meatballs, leftover from Monday - ~20 , halved
  • Carrot slaw (ingredients listed separately) - ~1 1/2 cups
Carrot Slaw:
  • Carrots, medium (look for pre-shredded to save time) - 1 , grated
  • Vinegar, rice - 2 tsp
  • Honey (opt) - 1/2 tsp
Watermelon Wedges:
  • Watermelon, small (preferably seedless) - 1/2 , wedges


  1. Make spicy mayo - Whisk together mayonnaise and hot sauce. (Can be done up to 5 days ahead)

  2. Carrot slaw - Grate carrots using a food processor, box grater, or julienne peeler (skip if you purchased pre-shredded carrots). Toss with vinegar and honey. (Can be done up to 2 days ahead)

  3. Cilantro / Cucumbers / Cashews / Lettuce / Watermelon - Prep as directed. (If making Thursday’s smoothies, cube watermelon for that day at the same time.)

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  1. Slice meatballs in half and warm up in the microwave.

  2. Assemble lettuce cups by layering lettuce leaves with meatballs (~10 halves / serving), carrot slaw, cilantro leaves, cucumbers and cashews. Top with spicy mayo.

  3. Serve lettuce cups with watermelon wedges on the side. Enjoy!



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