Asian Chicken Meatball Lettuce Wraps with Mango Slaw

This meal is a family favourite – easy to make and delicious both the day of and the next day. It can be made with turkey or chicken and it can be served on lettuce or in lettuce leaf “cups” made from Boston Bib lettuce.

Mango Slaw
Thinly slice 2 mangoes and shred 2 cups of purple cabbage. Chop 1/2 cup of cilantro, thinly slice 2 green onions and mix with the mangoes and cabbage. Add 2 tablespoons of lime juice, 2 tablespoons of honey, 1 tablespoon of thai sauce and I tablespoons of salt.

Meatballs
Preheat the oven to 400 degrees F. Put 1 pound of ground chicken (or turkey) in a bowl, add 3 tablespoons of soy sauce, 3 tablespoons of bread crumbs, 1 egg, 2 cloves of minced garlic, 1 tablespoon of grated ginger, 2 thinly sliced green onions – mix together and form into 1 tablespoon sized balls. If the mixture feels a bit wet, just add more bread crumbs. Cook for 15 minutes, turn and cook for another 15 minutes.

Meatball Sauce
In a saucepan, mix 3 tablespoons of honey, 1 tablespoon of sesame oil, 2 tablespoons of soy sauce, 2 tablespoons of thai sauce, 2 teaspoons of garlic, 1 tablespoon of grated ginger. Mix 2 teaspoons of cornstarch in a cup of water. When the mixture comes to a boil, add the cornstarch mixture (and 1/2 cup of red wine if you have it). Cook until thickened and then add the meatballs and coat with the sauce.

Put the slaw in the bottom of a shallow bowl and add meatballs and sauce. Enjoy!

Written by Pam