Vietnamese Chicken Meatballs In Lettuce Wraps

Name: Vietnamese Chicken Meatballs In Lettuce Wraps
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb boneless skinless chicken thighs, trimmed of visible fat and cut into 1-1/2-inch pieces; 3 tablespoons asian fish sauce; 3 small shallots, finely chopped; 3 garlic cloves, minced; 1 stalk fresh lemongrass, tender white inner bulb only, minced; 3 tablespoons chopped cilantro, plus; 1/3 cup cilantro leaf, for serving; 1 tablespoon finely chopped mint, plus; 1/3 cup fresh mint leaves, for serving; 1 1/2 teaspoons cornstarch; 1/2 teaspoon kosher salt; 1/2 teaspoon fresh ground pepper; 1/2 cup granulated sugar; 1 head boston lettuce or 1 head red leaf lettuce, leaves separated; 1 small seedless cucumber, peeled halved lengthwise and thinly sliced crosswise; 1 small red onion, halved and sliced; Asian chili sauce, for serving

Servings: persons

1 lb boneless skinless chicken thighs, trimmed of visible fat and cut into 1-1/2-inch pieces
3 tablespoons asian fish sauce
3 small shallots, finely chopped
3 garlic cloves, minced
1 stalk fresh lemongrass, tender white inner bulb only, minced
3 tablespoons chopped cilantro, plus
1/3 cup cilantro leaf, for serving
1 tablespoon finely chopped mint, plus
1/3 cup fresh mint leaves, for serving
1 1/2 teaspoons cornstarch
1/2 teaspoon kosher salt
1/2 teaspoon fresh ground pepper
1/2 cup granulated sugar
1 head boston lettuce or 1 head red leaf lettuce, leaves separated
1 small seedless cucumber, peeled halved lengthwise and thinly sliced crosswise
1 small red onion, halved and sliced
Asian chili sauce, for serving

1
Preheat the oven to 400u00b0. Position a rack in the top third of the oven.
2
In a food processor, pulse the chicken until coarsely ground; transfer to a bowl.
3
Add the fish sauce, shallots, garlic, lemongrass, chopped cilantro and mint, cornstarch, salt and pepper and mix with your hands.
4
Line a large, rimmed baking sheet with parchment paper.
5
Spread the sugar on a plate.
6
Using slightly moistened hands, roll the chicken mixture into 1 1/2-inch balls.
7
Roll the meatballs in the sugar until they are evenly coated.
8
Transfer the meatballs to the prepared baking sheet and bake them for 15 minutes, until they are lightly browned and cooked through.
9
Meanwhile, arrange the lettuce, cilantro and mint leaves, cucumber and onion on a platter.
10
Transfer the meatballs to the platter and serve with chili sauce.

469

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 lb boneless skinless chicken thighs, trimmed of visible fat and cut into 1-1/2-inch pieces, 3 tablespoons asian fish sauce, 3 small shallots, finely chopped, 3 garlic cloves, minced, and more.

Yes, Vietnamese Chicken Meatballs In Lettuce Wraps falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!