Make Vietnamese meatballs with ground beef and serve in lettuce cups with carrot slaw.
Vietnamese meatballs are ground beef meatballs seasoned with lemongrass, onion, garlic, and Siracha. They are then fried in oil and served in lettuce cups topped with homemade carrot slaw. This is a fun dinner your entire family will love.
Vietnamese Meatballs
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Ingredients:
- Lime juice
- Shredded carrots – you can use a bag of shredded carrots to make this easy
- Sugar
- Fish sauce – soy sauce can be substituted
- Siracha
- Ground beef
- Lemongrass
- Onion or shallot
- Garlic
- Oil
- Butter lettuce
- Cilantro
- Cashews
- Fresh mint
Directions:
Make the Carrot Slaw
Put the shredded carrots in a small mixing bowl. Bags of shredded carrots make this step easy.
Add the rest of the carrot slaw ingredients and toss to combine. Set aside.
Make the meatball mixture
Add the ground beef to a medium mixing bowl.
Add the lemongrass, cashews, Sriracha, shallot, and garlic. Use your hands to mix.
Use a 2 Tablespoon cookie scoop to measure out the meat. Roll in your hands to form the meat into meatballs.
Fry the meatballs
Heat the oil in a large skillet over medium-high heat.
Fry the meatballs in batches for 8-10 minutes, turning so that all sides are browned. When the meatballs are done cooking, place the meatballs on a paper towel-lined plate to drain the oil.
Serve meatballs in lettuce cups with the carrot slaw, sprigs of fresh mint, cilantro, and more cashews.
Vietnamese Meatballs
Ingredients
Carrot Slaw:
- 1/2 cup lime juice
- 2 Tablespoons shredded carrots
- 2 Tablespoons sugar
- 2 Tablespoons fish sauce
- 1 teaspoon Siracha
Meatballs:
- 1 lb ground beef
- 2 Tablespoons chopped cashews + more for serving
- 2 Tablespoons Siracha
- 1/4 cup finely diced onion
- 1 garlic clove minced
- 1/2 cup oil for frying
- Butter lettuce
- Fresh mint
- Cilantro
Instructions
- In a small bowl, toss together all the ingredients for the carrot slaw. Set aside.
- Mix together the ground beef, lemongrass, cashews, Sriracha, shallot, and garlic in a medium bowl.
- Use a 2 Tablespoon cookie scoop to form the meat into meatballs.
- Heat the oil in a large skillet over medium-high heat.
- Fry the meatballs in batches for 8-10 minutes, turning so that all sides are browned.
- Serve meatballs in lettuce cups with the carrot slaw, sprigs of fresh mint, cilantro, and more cashews.