thai meatball lettuce wraps
*Orange Blossom Honey Peanut Sauce & *Nuoc Chum
1 lb. ground beef | 2 cloves garlic, finely minced
1” pc. fresh ginger, finely minced | 1/2 c. panko bread crumbs | 2 T. soy sauce | 1 head butter lettuce | black sesame seeds | cilantro, chopped | scallions, sliced | carrot, long shreds (use a peeler) | red cabbage, very thinly sliced
preparation:
Mix together beef, garlic, ginger. panko & soy. Roll into 1” balls. Place close together on a cookie sheet. Bake @ 350 for 25 to 30 minutes. While meatballs are cooking, make Peanut Sauce & Nuoc Cham. (recipes below)
to serve:
Place lettuce leaves on a serving platter; tuck a meatball into each leaf. Drizzle
with Peanut Sauce. Garnish with sesame seed, cilantro, scallions, carrot & cabbage.
Optional – serve Nuoc Cham on the side.
*orange blossom honey peanut sauce
1/4 c. orange blossom honey | 1/4 c. peanut butter
1/4 c. coconut milk | 1 T. soy sauce | 1 T. fish sauce | 1 T. curry powder
Mix above ingredients together in a small saucepan over medium heat. Bring just to a boil string continuously. If the sauce is too thick, add a little water to thin. Set aside.
*nuoc cham
3 T clover honey | 2/3 c. water | 1/2 lime, juiced | 4 T. fish sauce
1/2 serrano chili, finely minced | 1 clove garlic, finely minced | carrot shredded
Stir together honey, water, lime juice & fish sauce. Add chili, garlic & carrot. Set aside to let flavors meld. 1 tiny red thai chili can be substituted for the serrano.
