Autumn Lunch: Sandwiches & Wraps: Asian Lettuce Wraps
Recipe created for you by Wild Thymes Farm
Asian Lettuce Wraps
1 lb ground pork or chicken
3 tablespoons Asian Fish Sauce
3 small shallots, minced
3 garlic cloves, minced
3 tablespoons finely chopped cilantro, plus 1/3 cup leaves for serving
1 tablespoon finely chopped fresh mint, plus 1/3 cup leaves for serving
1½ teaspoons cornstarch
½ teaspoon kosher salt
½ teaspoon freshly ground pepper
1 head Boston or red leaf lettuce leaves, separated
1 red onion halved and finely sliced.
Preheat oven to 400F. Position rack in the top third of the oven. In a bowl, combine ground chicken, fish sauce, shallots, garlic, chopped cilantro, chopped mint, cornstarch, salt and pepper and mix with your hands.
Line a large rimmed baking sheet with parchment paper. Spread ½ cup marinade on a plate. Using slightly moistened hands, roll the chicken mixture into 1½ - inch balls. Roll the meatballs in the marinade until they are evenly coated. Transfer the meatballs to the prepared baking sheet and bake for 15-20 minutes until lightly browned and cooked through. Serve each one on a lettuce leaf with some sliced red onion and mint and cilantro leaves. Roll them up and dip into dipping sauce.