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Wrap saucy chicken meatballs and fresh mango slaw with crunchy butter lettuce to create these Asian Chicken Meatball Lettuce Wraps with Mango Slaw! Enjoy them for lunch, dinner or as an appetizer.
Save the best for last! For the last recipe of this month, I’m sharing these Asian Chicken Meatball Lettuce Wraps with Mango Slaw. This is my favorite meal that I shared this summer. They are completely irresistible and packed with the freshest flavor. Combine a few simple ingredients that you probably already have in your pantry with some fresh homemade mango slaw and crunchy butter lettuce.
This recipe comes together in less than 30 minutes. You can even prep the mango slaw in advance to save time. Cook the meatballs and layer them over a bed of mango slaw set on top of crunchy butter lettuce. Fresh wholesome ingredients create a tasty meal packed with nutrients and flavor.
Asian Chicken Meatball Lettuce Wraps with Mango Slaw
Ingredients
For the Mango Slaw
- 1 ripe mango,, thinly sliced
- 2 cups thinly shredded purple cabbage
- ½ cup packed cilantro,, roughly chopped
- 2 green onions,, whites and tender green parts thinly sliced
- 2 tablespoons lime juice
- 2 tablespoons honey
- 1 tablespoon chili garlic sauce, (like sriracha)
- 1 teaspoon kosher salt
For the Meatball Glaze
- 3 tablespoons honey
- 1 tablespoon sesame oil
- 2 tablespoons low sodium soy sauce or coconut aminos
- 2 tablespoons chili garlic sauce, (like sriracha)
- 2 cloves garlic, minced
- 1 tablespoon grated ginger
- 2 teaspoons cornstarch
For the Meatballs
- 1 pound ground chicken
- 3 tablespoons low sodium soy sauce or coconut aminos
- 3 tablespoons panko bread crumbs, (you can omit, but the balls might be a little more difficult to roll)
- 2 cloves garlic, minced
- 1 tablespoon grated ginger
- 2 green onions,, whites and tender green parts thinly sliced
To Assemble
- 5 ounces butter lettuce
- sesame seeds for garnish, (optional)
- chopped cilantro, (optional)
Instructions
- To make the slaw, combine the mango, cabbage, cilantro and green onions together in a large bowl. In a small bowl, whisk together the lime juice, honey, chili garlic sauce and salt. Pour the dressing over the slaw and stir until well combined. Cover and refrigerate to let marinate until ready to serve.
- To prep the meatball glaze, in a medium bowl whisk all of the ingredients for the glaze together and set aside.
- To prep the meatballs, in a large mixing bowl combine all of the ingredients for the meatballs and gently mix with clean hands until well combined. Using about a tablespoon of the meat mixture each, roll into mini meatballs.
- Heat about 2 tablespoons of olive oil in a large skillet over medium/high heat. Cook the meatballs until they are browned on all sides and are cooked through. Turn the heat down to medium/low heat and add the glaze to the pan. Toss to coat the meatballs. Continue heating and tossing until the glaze has thickened and is clinging to the meatballs.
- Serve the meatballs with the butter lettuce and mango slaw. Garnish with sesame seeds, fresh cilantro, and a squeeze of lime if desired. Enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Made these as glazed meatballs for Super Bowl. I doubled the recipe and added 1 can of chopped water chestnuts.
I didn’t use as much chili garlic sauce when doubled and it was plenty hot. The sauce “needed something” so I ended up adding rice wine vinegar to taste. That was what it needed. These were a hit and I will continue to make them.
Thank you!
So glad you loved them and I’m happy that you were able to adapt them to suit your taste. Thanks so much for your feedback!
Could you cook these in the oven instead of skillet? If so, how long & at what temp? Thanks!
Hi Anna! Yes, you can try baking them at 400 degrees for 25 to 30 minutes.
This s great! Definitely follow the recipe and use the reduced sodium soy sauce. If you’re using a nonstick pan, I think you can reduce the amount of oil.
Since this isn’t going into a lettuce wrap, I’m thinking of making again and just sautéing the meat and not making it into meatballs.
Thank you….great recipe.
So glad to hear you loved these, Alisa! Thanks so much for your feedback.
This was insanely good! My first time making a mango slaw… I think I’m hooked now! Thanks for the awesome recipe ?
Hi, Melanie! I’m so glad to hear you loved this recipe. It always receives rave reviews. Thanks so much for your feedback!
Looking forward to making these tomorrow for dinner! I am wondering what the serving size is? I always love finding recipes with nutritional information but is the 260 calories for 2 meatballs? 4? I see it makes 4 servings but 4 servings of how many? Thank you!!
Hi, Annie! This recipe makes about 24 small meatballs (about 1 to 1/2 inch size) or about 12 large meatballs (1 1/2 inch to 2 inch size). Enjoy!
Thank you for such a fast response!
Made this last night. So good! Even my little guy ate the meatballs!
Hi Kristen! I’m so glad to hear you loved these meatballs. My little one loves them too. I hope you have an opportunity to make them again. Thanks so much for your feedback!
Can you make the meatballs ahead and freeze? Like cook them off and then freeze?
Hi, Jennifer! While I haven’t tried freezing them myself, I don’t see why you couldn’t freeze the meatballs. I wouldn’t recommend freezing the slaw though.
I really enjoyed this recipe.
I made these and my whole family LOVED them! They are truly delicious! I’ll be making them again tomorrow! Thank you for sharing.
These look like delectable little buggers! So tasty looking and the kind of thing I would zero in on at a party where appetizers are served. I’m that guy. I would eat them all.
Hi, Ben! Don’t worry, I don’t judge. I would eat them all too. 🙂