Vietnamese Meatball Lettuce Wraps with Mango Salad + Green (OR Cilantro-Bas
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
- 2 tablespoons sesame oil
- 2 tablespoons honey
- 1/4 cup fresh cilantro
- juice of 1 lime
- 1/4 cup fresh basil
- juice of 2 limes
- 1 head butter lettuce
- 1 mango, peeled and julienned (sliced into thin strips)
- 1 carrots, cut into small matchsticks
- 1 cucumber, cut into small matchsticks
- 1 red onion sliced thin (optional)
- 1 red fresno chile pepper chopped
- 1/ 2 cup roasted peanuts or cashews chopped
- 3/4 cups roasted cashews
- 1/3 cup coconut milk plus more if needed (i used canned coconut milk)
- 1 teaspoon thai red curry paste
- 2-4 tablespoons sweet thai chili sauce (i used 4 tablespoons)
- 1 pound ground pork sausage (or links and casing removed)
- 2 tablespoons low sodium soy sauce check for gluten free labels if needed
- 2 tablespoons fish sauce check for gluten free labels if needed
- 1/2 cup sweet thai chili sauce for dipping
- Carbohydrate 22.0154354205086 g
- Cholesterol 0 mg
- Fat 23.192066267122 g
- Fiber 4.30511860438177 g
- Protein 7.67253021115337 g
- Saturated Fat 6.93886587995912 g
- Serving Size 1 1 Serving (378g)
- Sodium 1105.99121053864 mg
- Sugar 17.7103168161268 g
- Trans Fat 1.21651550081303 g
- Calories 303 calories
Instructions !Salad In a bowl, combine the mangos, carrots, cucumbers, red onion, red fresno pepper and a squeeze of fresh lime juice. Toss well. Store in the fridge until ready to serv. Toss in the nuts just before serving. !Green Cashew Sauce Add the cilantro, basil, cashews, coconut milk lime juice, thai red curry paste and sweet thai chile sauce to a blender or food processor. Blend until completely smooth and creamy, about 3-5 minutes. Taste and adjust as needed, adding more sweet thai chile sauce if desired. Can be store in the fridge for 1 week. !Wraps Season the pork with salt and pepper and then roll into 20-30 tablespoon size meatballs, place each meatball on a tray as you work. In a small bowl, combine the sesame oil, soy sauce, fish sauce and honey. Heat a large skillet over medium heat and cook the meatballs until cooked through, about 5 minutes, turning them 2-3 times throughout cooking. During the last minute or so of cooking, add the sauce and give the meatballs a good toss through the sauce. Cook another minute longer you until the sauce glazes the meatballs. Remove from the heat. To serve, double up your lettuce leafs and divide the meatballs among the leaves. Top with mango salad and the cashew sauce. Eat!
