Traeger Grilled Vietnamese Meatball Lettuce Wraps are flawlessly refreshing on a hot summer evening. The light and tangy flavors collide with our wood-fired smoke to craft a fresh, vibrant, taste that you’ve never created in your kitchen before. Wrap these zesty meatballs in crisp, chilled lettuce and enjoy a burst of flavor that’s just what the doctor ordered. These satisfying orbs of grilled excellence are perfect for appetizers or a light meal, they slide down easy and satiate your summer appetite.
VIETNAMESE LETTUCE WRAPS
DIFFICULTY: 3/5
PREP TIME: 20 minutes
INACTIVE TIME: 3-8 hours
TIME: 8-10 minutes
RECOMMENDED PELLETS: Mesquite, Hickory, Oak
SERVES: 8-10
INGREDIENTS
6 lbs. Ground Chicken
1/3 cup Cilantro, chopped
1/4 cup Green Onion, minced
1/4 tsp. Garlic
3 Tbsp. Oyster Saucec
2 tsp. Chili Paste (Sambal
Juice of 1 Lime
Lettuce of your choice i.e. Butter, Green Leaf, Iceberg
METHOD
- In a large mixing bowl combine all the ingredients except lettuce, and refrigerate for at least 3 hours, preferably overnight.
- Shape the ground chicken mixture into golf ball sized portions and place on a parchment paper covered baking sheet.
- When ready to cook, start your Traeger on Smoke with the lid open until the fire is established (4-5 minutes). Set the temperature to High (450°F), and preheat, lid closed (10-15 minutes).
- Place the meatballs on the grill and cook them for 8-10 minutes or until meatballs reach an internal temp of 165° and are browned evenly on all sides.
- Serve the meatballs with lettuce on the side to make individual wraps. Serve with white rice, brown rice, or quinoa and extra Sambal on the side. Enjoy!
PRINTABLE RECIPE:
No comments:
Post a Comment