Vietnamese Meatball Lettuce Wraps

If you’re watching your carb intake, than this is a recipe for you.  Pork is mixed with scallions, cilantro and some other Asian seasoning to create moist, tender and incredibly flavorful meatballs.  They’re topped with shredded carrots, more cilantro, scallions for crunch and served in crisp cold lettuce leaves.  A little drizzle of lime juice spiced up with jalapeño and sweetened with a bit of sugar adds sweet and spicy to this easy weeknight dinner.  Have hungry teens in the house?  Serve this with your favorite rice: sticky, white, or brown are the perfect filling side dish.

Vietnamese Meatball Lettuce Wraps

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Serves: 4 Total Time: 25 minutes


  • Meatballs:
  • 1 pound ground pork
  • 1/3 cup chopped fresh cilantro
  • 6 scallions, minced (white and light green parts, reserve the dark green part)
  • 3 tablespoons water
  • 2 tablespoons fish sauce
  • 2 teaspoons white sugar
  • ½ teaspoon black pepper
  • Sauce:
  • ½ cup lime juice
  • 3 tablespoons fish sauce
  • 2 tablespoons sugar
  • 1 serrano (you can also use a jalapeño), seeded and sliced
  • For serving:
  • 2 medium carrots, peeled and grated
  • Cilantro sprigs
  • Sliced scallion greens (the dark greens you reserved from the original scallions)
  • Lettuce leaves (my favorite is iceberg, but you can use romaine or cabbage)


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