Experimenting with Thai and Asian flavours has become a new passion since I started healthy eating. I’ve mentioned numerous times before, that you need the kick of herbs and spices when you’re reducing your calorie intake. I use very little in the way of fat these days (i.e. butter and cheese) so it’s essential to compensate in other ways to ensure the food you eat, is the food you really want. In times when I’ve been a bit down in the dumps, I often think it’s chocolate or burgers that I really want. Actually when I eat that stuff, I feel better for about five minutes before my body just feels “bleurgh”. The best part about healthy eating is learning to listen to what your body really wants and for me now, that’s things like loads of fresh vegetables, seafood or lots of spice. These wraps use pork mince which is very light and makes a great meatball. They pack a lot of flavour and the light coleslaw is so versatile. Just try not to overfill the lettuce wraps!

Thai Meatball Wraps

Thai Meatball Wraps

Prep Time: 30 minutes

Cook Time: 15 minutes

Total Time: 45 minutes

Serving Size: 2

Calories per serving: 541

Ingredients

    Meatballs:
  • 4 Spring Onions, finely sliced
  • 1 tbsp Fresh Ginger
  • 1.5 tsp Fish Sauce
  • 0.5 tsp Sriracha
  • Juice of 1 lime
  • 500g Pork Mince
  • 2 tsp Lazy Garlic
  • 2 tbsp Sweet Chilli Sauce
  • Coleslaw:
  • 300g Grated Carrot
  • 150g Red Cabbage, Sliced
  • 150g White Cabbage, Sliced
  • 10 Basil Leaves, chopped finely
  • 5 Mint Leaves, chopped finely
  • 3 tbsp Coriander, chopped finely
  • 75ml Rice Vinegar
  • 5 tsp Light Mayonnaise
  • 4 tsp Sweet Chilli Sauce
  • 1 Romaine Lettuce

Instructions

  1. Preheat oven to gas mark 6/200c.
  2. Line a large baking tray with foil or greaseproof paper.
  3. In a large bowl combine all the meatball ingredients (except for the sweet chilli sauce!)
  4. Mix with your hands.
  5. Once combined, make into meatballs (I tend to use about 1 tbsp per meatball) and place on the prepared baking tray.
  6. Bake in the oven for 15 minutes.
  7. While they are cooking, make the coleslaw.
  8. In a large bowl, mix the red cabbage, white cabbage, carrot, basil, mint and coriander.
  9. In a small bowl, combine the rice vinegar, mayonnaise and sweet chilli sauce.
  10. Add to the coleslaw vegetables and mix to combine.
  11. Slice the end off the lettuce and keep the leaves whole.
  12. When meatballs are done, stir in the sweet chilli sauce and serve in a bowl.
  13. Make a wrap by adding 1-2 meatballs and 1-2 tbsp of coleslaw to a lettuce leaf.
http://www.foodiefables.com/blog-posts/thai-meatball-wraps/

I warn you – it gets messy! But it’s worth it.

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