1mediumyellow bell peppers (yellow capsicum) - chopped
1tablespoonsoy sauce
1tablespoonrice wine vinegar
1tablespoonmiso paste
1tablespoonginger - grated
1headnapa cabbage
1tablespoonsriracha - 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.