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Asian Meatball Lettuce Wraps bring the perfect blend of flavors and textures. Savory little meatballs seasoned with mushroom herb concentrate (just a bit mixed into the ground beef is all you need) are served in crisp lettuce leaves, topped with crunchy slaw and drizzled with creamy, spicy sriracha mayonnaise. The different components are all really simple to make, and you can be ready to eat in about 30 minutes! You can even make the slaw and sriracha mayo ahead of time and refrigerate until ready to serve!
Thoroughly mix the beef, egg, panko and 6 teaspoons (2 tablespoons) concentrate in a large bowl. Season with black pepper (no need to add salt). Shape the beef mixture into 12 (1 1/2-inch) meatballs. Heat a 12-inch nonstick skillet over medium high heat. Add the meatballs and cook for 10 minutes or until well browned on all sides and done.
While the meatballs are cooking, stir the lime juice, oil, sugar and remaining 1 teaspoon concentrate in a medium bowl. Add the cole slaw mix and green onions and toss to coat.
Stir the mayonnaise and sriracha in a small bowl. Arrange 3 meatballs in each lettuce leaf. Top with the coleslaw mixture and drizzle with the sriracha mayonnaise. Sprinkle with the cilantro before serving.
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.