Meatball Wraps
Try this easy and fresh meatball recipe! You can enjoy it for lunch, dinner, or as an appetizer. You can use frozen meatballs or make your own to prepare this delicious dish.
Recipe - 511 - LINCOLN HEIGHTS
Meatball Wraps
Prep Time20 Minutes
Servings4
Cook Time15 Minutes
Ingredients
1 Mango (thinly sliced)
Red Cabbage (thinly sliced)
Cilantro bunch (roughly chopped)
1 bunch Green Onions
Juice from 2 Limes
Honey
Hot Chili Sauce Sriracha
Salt
Sesame Oil
Soy Sauce
Garlic
Cornstarch
1 Package Frozen Meatballs
Butter Lettuce
Sesame Seeds for Garnish
Directions
- To make the slaw, combine the mango slices, 2 cups of the cabbage, 1/2 cup of cilantro and 2 green onions (thinly sliced) together in a large bowl.
- In a small bowl, whisk together 2 tbsp. of lime juice, 2 tbsp. of honey, 1 tbsp. of chili garlic sauce and 1 tsp of salt. Pour the dressing over the slaw and stir until well combined. Cover and refrigerate to let marinate until ready to serve.
- To prep the meatball glaze: In a medium bowl whisk 3 tbsp. of honey, 1 tbsp. of sesame oil, 2 tbsp. of soy sauce or coconut aminos, 2 tbsp. of chili garlic sauce, 2 cloves of garlic (minced), 1 tbsp. of ginger (grated) and 2 tsp of cornstarch.
- Cook the meatballs per the package direction. Turn the heat down to medium/low heat and add the glaze to the pan. Toss to coat the meatballs. Continue heating and tossing until the glaze has thickened and is clinging to the meatballs.
- Serve the meatballs with the butter lettuce and mango slaw. Garnish with sesame seeds, fresh cilantro, and a squeeze of lime if desired. Enjoy!
20 minutes
Prep Time
15 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
Mangos - 1 Each
$1.99
Red Cabbage - 1.98 Pound
$2.95 avg/ea$1.49/lb
Cilantro - 1 Each
Every Day Low Prices
$0.44 was $0.49
Green Onions - 1 Each
Every Day Low Prices
$0.44 was $0.89
Not Available
First Street Honey, 100% Pure, Clover - 24 Ounce
$8.49$0.35/oz
First Street Hot Chili Sauce, Sriracha - 16.9 Ounce
$2.99$0.18/oz
First Street Salt - 26 Ounce
$0.89$0.03/oz
Kikkoman Sesame Oil - 5 Fluid ounce
$4.09$0.82/fl oz
First Street Soy Sauce, Gluten Free - 10 Fluid ounce
$2.59$0.26/fl oz
Garlic - 1 Each
$0.49
First Street Corn Starch, Pure - 16 Ounce
$2.29$0.14/oz
First Street Meatballs, Beef - 40 Ounce
$10.99 was $11.99$0.27/oz
Not Available
First Street Sesame Seeds, Whole - 13 Ounce
$8.99$0.69/oz
Directions
- To make the slaw, combine the mango slices, 2 cups of the cabbage, 1/2 cup of cilantro and 2 green onions (thinly sliced) together in a large bowl.
- In a small bowl, whisk together 2 tbsp. of lime juice, 2 tbsp. of honey, 1 tbsp. of chili garlic sauce and 1 tsp of salt. Pour the dressing over the slaw and stir until well combined. Cover and refrigerate to let marinate until ready to serve.
- To prep the meatball glaze: In a medium bowl whisk 3 tbsp. of honey, 1 tbsp. of sesame oil, 2 tbsp. of soy sauce or coconut aminos, 2 tbsp. of chili garlic sauce, 2 cloves of garlic (minced), 1 tbsp. of ginger (grated) and 2 tsp of cornstarch.
- Cook the meatballs per the package direction. Turn the heat down to medium/low heat and add the glaze to the pan. Toss to coat the meatballs. Continue heating and tossing until the glaze has thickened and is clinging to the meatballs.
- Serve the meatballs with the butter lettuce and mango slaw. Garnish with sesame seeds, fresh cilantro, and a squeeze of lime if desired. Enjoy!