Vietnamese Pork Meatball Lettuce Wraps

This recipe is from Sheet Pan Ketogenic by Pamela Ellgen

These scrumptious lettuce wraps make a tasty appetizer for four or a filling dinner for two.

YIELD: 4 servings | PREP TIME: 10 minutes | COOK TIME: 15 to 17 minutes

• 1 pound ground pork
• 1 tablespoon minced ginger
• 1 teaspoon minced garlic
• 2 scallions, white and green parts, thinly sliced on a bias, divided
• ½ cup roughly chopped cilantro, divided
• 1 tablespoon fish sauce
• ½ cup shredded carrot
• 1 cup shredded cabbage
• juice of 1 lime
• ½ cup roughly chopped dry-roasted peanuts
• 1 head butter lettuce

1. Preheat the oven to 400°F . Line a sheet pan with parchment paper.

2. Combine the pork, ginger, garlic, half of the scallions, half of the cilantro, and the fish sauce in a medium bowl. Form into 12 meatballs and place them on the sheet pan.

3. Bake uncovered for 10 minutes, then turn over and continue baking for another 5 to 7 minutes or until the pork is cooked through.

4. While the meatballs are baking, combine the remaining scallion, cilantro, carrot, and cabbage in a medium bowl. Squeeze the lime juice over the top.

5. To serve, place three meatballs in a lettuce leaf along with a pinch of shredded carrot mixture. Top with the peanuts.