Asian Lettuce Wraps with Teriyaki Pineapple Meatballs

These are fast, require little cleanup, and are surprisingly both tasty and healthy. Even my father, who is wary of all things Asian-inspired, loved them. It uses meatballs that I sampled at the store and liked, which is a lot faster than making your own.


Asian Lettuce Wraps with Teriyaki Pineapple Meatballs


For the coleslaw:
1/2 head red cabbage, grated
1 granny smith apple, cored and grated
1/2 cucumber with the seeds scooped out, minced
12 baby carrots, minced
1 tsp dried cilantro (fresh can also be used and is better, but dried is what I had)
Salt
Pepper

For the dressing:
3 tbsp mayonnaise
2 tbsp honey
1 tbsp rice vinegar
1 teaspoon sriracha sauce (add more to taste)
1 tbsp lime juice

For the lettuce wraps:
6 leaves romaine or iceberg lettuce, large enough for wrapping
1 package Aidells Teriyaki Pineapple Meatballs
Coleslaw (see above)

Start by mixing all the ingredients in the coleslaw dressing into a small bowl, whisking vigorously, then setting aside. They'll meld while you prep the slaw vegetables themselves.

Grate the cabbage and the apple, chop your carrots and cucumber. Add all the ingredients for the slaw into a large bowl and pour the dressing over them, then stir well. Add salt and pepper to season to taste. Set slaw aside. If you're prepping this in advance, the slaw can go in the fridge for up to a couple days.

Prepare the meatballs according to package directions. I used the oven for 12 minutes at 375 and they came out well. Rinse your lettuce leaves and pat them dry.

Serve meatballs, slaw, and lettuce leaves and let guests assemble their wraps themselves. Sriracha sauce, sprigs of cilantro, and lime slices are optional garnishes.

Serves 3