Healthy Thai Meatball Cabbage Wraps

Who needs takeout when you can make Thai meatball cabbage wraps at home – they’re healthy, easy and yummy.

These wraps could easily be served with rice, noodles slathered in that peanut sauce, or you could take a spoon and eat that peanut sauce. You could also add some tortilla chips for that salsa leftover. The possibilities are endless.

Healthy Thai Meatball Cabbage Wraps

Gretel Shaw

Love cabbage wraps? Try these meatball cabbage wraps and be ready to be amazed. This healthy snack is perfect when on a diet.

5 from 1 vote

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Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Course Main Course

Cuisine Thai

Servings 16 meatballs

Calories 156 kcal

Ingredients

 

US CustomaryMetric

 

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Meatball Ingredients

• 1 pound ground chicken (minced chicken)
• 1 tablespoon fish sauce
•  
  1 tablespoon red curry paste
• ¾ cup breadcrumbs
•  
  3 tablespoons coconut cream
• 1 teaspoon salt
• 1 teaspoon ground black pepper

Peanut Sauce Ingredients

• 1 tablespoon sesame oil
• 1 can coconut milk
•  
  1 tablespoon red curry paste
•  
  2 tablespoons peanut butter
• 2 teaspoons ginger - grated
• 1 teaspoon salt
• 1 teaspoon ground black pepper

Cucumber Miso Salsa Ingredients

• 1 large cucumber - seedless, chopped
• 1 medium yellow bell peppers (yellow capsicum) - chopped
• 1 tablespoon soy sauce
•  
  1 tablespoon rice wine vinegar
•  
  1 tablespoon miso paste
• 1 tablespoon ginger - grated
•  
  1 head napa cabbage
• 1 tablespoon sriracha - for serving

Instructions

 

Instructions

• Preheat the oven to 375 degrees.

Cucumber Miso Salsa Instructions

• In a small/medium bowl, whisk soy sauce, vinegar, miso paste and grated ginger. Add cucumber and bell pepper and mix well. Set aside about an hour while you prepare the meatballs.

Meatball Instructions

• In a large bowl, whisk coconut cream well until light and airy – about 1 minute.
• Add ground chicken, fish sauce, breadcrumbs, salt, and pepper. Mix with your hands. Once mixed until combined (don’t overmix), roll into balls about the size of 1 to 2 tablespoons. With this amount of mixture, I made 15 to 16 meatballs.
• Place on a sprayed baking tray and bake until cooked through for about 30 minutes.

Peanut Sauce Instructions

• About 15 minutes into the meatballs cooking, place a large skillet over medium heat. Add red curry paste and let heat for about 1 minute until fragrant.
• Add coconut milk (or coconut cream and milk if you are doing this way), sesame oil, peanut butter and grated ginger. Let cook until all have combined well for about 10 minutes or so.
• When meatballs are done, place in peanut sauce skillet and let combined. Remove heat and add salt and pepper to taste.
• For the wraps, layer meatballs and salsa and any extra peanut sauce. Serve with sriracha.

Nutrition

Calories: 156kcalCarbohydrates: 8gProtein: 8gFat: 11gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.02gCholesterol: 24mgSodium: 575mgPotassium: 420mgFiber: 1gSugar: 2gVitamin A: 505IUVitamin C: 31mgCalcium: 69mgIron: 2mg

How did this recipe turn out for you?We’re eager to hear your thoughts!