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Banh Mi Meatball Lettuce Wraps with Spring Roll Salad
Prep Time
1 hr
Cook Time
20 mins
Total Time
1 hr 20 mins
 
Servings: 6
Calories per serving: 348 kcal
Ingredients
Meatball Ingredients:
  • 1 1/2 lbs 95% extra lean ground pork
  • 1/4 cup green onion chopped
  • 2 tbsp basil chopped
  • 1 tbsp cilantro chopped
  • 4 cloves garlic minced
  • 1 1/2 tbsp fish sauce
  • 1 tbsp sriracha
  • 1 tbsp arrowroot flour
  • 2 tsp Truvia
  • Sesame oil for drizzling
Pickled Veggies:
  • 3 medium carrots julienned
  • 2 small cucumbers julienned
  • 1 1/2 cups daikon radish julienned
  • 1/3 cup unseasoned rice vinegar
  • 3 tbsp Truvia
  • 1 tsp salt
Wrap Ingredients:
  • 12 leaves butter lettuce
  • 1/2 small jalapeño thinly sliced
  • 1/4 cup nonfat plain Greek yogurt
  • 1 tbsp sriracha
Spring Roll Salad Ingredients:
  • 6 oz brown rice noodles or rice vermicelli
  • 1 tbsp cilantro chopped
  • 1 tbsp jalapeño finely chopped
  • 1/2 tbsp mint chopped
  • 1/2 tbsp basil chopped
  • 3 cloves garlic minced
  • 1/3 cup lime juice
  • 2 tbsp unseasoned rice vinegar
  • 1 1/2 tbsp sesame oil
  • 1 tbsp fish sauce
  • 1 tbsp coconut sugar
Instructions
  1. Whisk together Greek yogurt and 1 tbsp sriracha. Set aside in refrigerator.
  2. Combine all picked veggie ingredients in a bowl in set aside on counter, occasionally tossing for about 1 hour.
  3. Make garlic lime sauce for spring roll salad by combining garlic, lime juice, rice vinegar, sesame oil, fish sauce and coconut sugar. Set aside.
  4. Pre-heat oven to 425 degrees. Line a baking sheet with SILPAT or parchment paper.
  5. Mix all meatball ingredients together by hand until just combined. Roll into 1 inch meatballs and place on prepared baking sheet. Drizzle or spritz with sesame oil. Bake at 425 degrees for 15-18 minutes or until the meatballs reach an internal temperature of 145 degrees.
  6. While the meatballs are baking, bring a medium pot of water to the brink of boiling, then remove from heat. Add rice noodles to the water for about 2 minutes and 30 seconds. Remove from hot water and rinse with cold water. Immediately toss with garlic lime sauce, cilantro, jalapeño, mint and basil.
  7. Assemble lettuce wraps by layering pickled veggies and meatballs onto lettuce leaves. Top with sriracha and Greek yogurt mixture and sliced jalapeños. Add remaining pickled veggies to spring roll salad (not pictured).
Nutrition Facts
Banh Mi Meatball Lettuce Wraps with Spring Roll Salad
Amount Per Serving
Calories 348 Calories from Fat 90
% Daily Value*
Fat 10g15%
Cholesterol 55mg18%
Sodium 725mg32%
Potassium 400mg11%
Carbohydrates 37g12%
Fiber 5g21%
Sugar 8g9%
Protein 29g58%
* Percent Daily Values are based on a 2000 calorie diet.