Vietnamese Chicken Meatballs in Lettuce Wraps



1 Lb lean ground chicken breast


3 Tb Asian fish sauce


3 Small shallots, chopped


3 Cloves of garlic, grated


1 Stalk of fresh lemongrass, tender white inner bulb only, finely minced


1 t. sesame oil


3 Tb fresh cilantro, chopped


2 t. fresh mint, chopped


1 ½ t. cornstarch


½ t. kosher salt


½ t. black pepper, freshly ground


Granulated sugar for rolling


Red and green lettuce leaves






6 Tb Rice vinegar


¼ C. Asian fish sauce


2 Tb light brown sugar


3 Cloves of garlic, grated


¼ t. red pepper flakes, crushed, or to taste






½ C. fresh cilantro leaves


½ C. fresh mint leaves


½ C cucumber, sliced


½ C. red onion, thinly sliced




Mix all meatball ingredients except sugar and lettuce with slightly moistened hands and form into 1 ½ inch diameter meatballs. If possible, refrigerate for several hours.




To make sauce, combine all the ingredients and stir until the sugar dissolves. Chill for at least 1 hour.




When ready to cook, preheat oven to 400 degrees. Roll meatballs in sugar and place on a baking sheet lined with parchment paper. Bake in the upper third of the oven for about 15 minutes, turning every 5 minutes for color consistency.




Serve meatballs on lettuce leaves garnished as desired. Serve Asian Sweet and Sour Sauce on the side.


This is a meal with a lot of bold flavors and requires a wine with a touch of sweetness. Vouvray, made from 100% Chenin Blanc grapes, from the Loire Valley in France has the right amount of fruit to handle the spices. Pick up Chateau Gaudrelle Vouvray Clos Le Vigneau Alexandre Monmousseau. This wine is off dry in style with honey, earth and apricot notes.



232 Calories

3 g. fat

1 g. saturated fat

66 mg cholesterol

1897 mg sodium

22 g. carbohydrates

18 g. sugars

0 g. fiber

27 g. protein

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