Ingredients
Mango Slaw
- 1 ripe mango, thinly sliced
- 2 cups thinly shredded purple cabbage
- ½ cup packed cilantro, roughly chopped
- 2 green onions, whites and tender green parts thinly sliced
- 2 tablespoons lime juice
- 2 tablespoons honey
- 1 tablespoon chili garlic sauce (like sriracha)
- 1 teaspoon kosher salt
Meatball Glaze
- 3 tablespoons honey
- 1 tablespoon sesame oil
- 2 tablespoons low sodium soy sauce or coconut aminos
- 2 tablespoons chili garlic sauce (like sriracha)
- 2 cloves garlic, minced
- 1 tablespoon grated ginger
- 2 teaspoons cornstarch
Meatballs
- 1 pound ground chicken
- 3 tablespoons low sodium soy sauce or coconut aminos
- 3 tablespoons panko bread crumbs (optional, can be omitted)
- 2 cloves garlic, minced
- 1 tablespoon grated ginger
- 2 green onions, whites and tender green parts thinly sliced
To Assemble
- 5 ounces butter lettuce
- Sesame seeds for garnish (optional)
- Chopped cilantro for garnish (optional)
Instructions
- Prepare the Mango Slaw: In a large bowl, combine the thinly sliced mango, shredded purple cabbage, chopped cilantro, and sliced green onions. In a separate small bowl, whisk together lime juice, honey, chili garlic sauce, and kosher salt. Pour the dressing over the slaw mixture and stir well to combine. Cover and refrigerate to let the flavors marinate until ready to serve.
- Make the Meatball Glaze: In a medium bowl, whisk together honey, sesame oil, low sodium soy sauce or coconut aminos, chili garlic sauce, minced garlic, grated ginger, and cornstarch until fully combined. Set aside.
- Prepare the Meatballs: In a large mixing bowl, combine ground chicken, soy sauce or coconut aminos, panko bread crumbs (if using), minced garlic, grated ginger, and sliced green onions. Gently mix with clean hands until evenly combined. Shape the mixture into mini meatballs using about a tablespoon of mixture each.
- Cook the Meatballs: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the meatballs and cook, turning occasionally, until they are browned on all sides and cooked through, approximately 10-12 minutes.
- Glaze the Meatballs: Reduce the heat to medium-low and pour the prepared glaze into the skillet with the meatballs. Toss gently to coat the meatballs evenly. Continue cooking and stirring until the glaze thickens and clings to the meatballs, about 2-3 minutes.
- Assemble and Serve: Separate butter lettuce leaves and spoon the glazed meatballs into each leaf. Top with a generous helping of mango slaw. Garnish with sesame seeds, chopped cilantro, and a squeeze of fresh lime if desired. Serve immediately and enjoy!
Notes
- For a gluten-free option, omit the panko bread crumbs or substitute with gluten-free breadcrumbs.
- Adjust the amount of chili garlic sauce based on your preferred spice level.
- The mango slaw can be prepared a few hours in advance to allow flavors to meld better.
- Use coconut aminos to make the recipe soy-free and lower in sodium.
- Leftover meatballs can be stored in an airtight container in the refrigerator for up to 3 days.
- This recipe works well for party appetizers or a light meal served with rice or noodles.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Asian
- Diet: Low Fat
