Thai Meatball Cabbage Wraps with Peanut Sauce
Love cabbage wraps? Try these meatball cabbage wraps and be ready to be amazed. This healthy snack is perfect when on a diet.
Equipment
Large rimmed baking sheet
Large non-stick skillet (12-inch / 30cm)
Large mixing bowl
Small mixing bowl
Instant-read thermometer
Whisk
Ingredients
Meatball Ingredients
1 pound ground chicken - minced chicken, about 450g
1 tablespoon fish sauce- 1 tablespoon red curry paste - for meatballs
¾ cup breadcrumbs - plain dried, about 60g- 3 tablespoons coconut cream - about 45ml
1 teaspoon salt
1 teaspoon ground black pepper
Peanut Sauce Ingredients
1 tablespoon sesame oil
1 can coconut milk - full-fat, 13.5 oz / 400ml- 1 tablespoon red curry paste - for sauce
- 2 tablespoons peanut butter - smooth, about 30g
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) - 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 sauce - for serving- 1 teaspoon cooking spray - for greasing the baking sheet
Instructions
Instructions
- Preheat the oven to 375°F / 190°C (170°C fan-forced). Line a large rimmed baking sheet with parchment paper or spray with cooking spray.1 teaspoon cooking spray
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 at room temperature for at least 20 minutes while you prepare and bake the meatballs. The longer it sits (up to 1 hour), the more the flavours develop.1 large cucumber, 1 medium yellow bell peppers (yellow capsicum), 1 tablespoon soy sauce, 1 tablespoon rice wine vinegar, 1 tablespoon miso paste, 1 tablespoon ginger
Meatball Instructions
- In a large bowl, whisk coconut cream well until light and airy – about 1 minute.3 tablespoons coconut cream
- Add ground chicken, fish sauce, red curry paste, breadcrumbs, salt, and pepper. Mix gently with your hands until just combined — do not overmix or the meatballs will be dense. Roll into balls using about 1½ tablespoons of mixture each. You should get 15-16 meatballs.1 pound ground chicken, 1 tablespoon fish sauce, 1 tablespoon red curry paste, 3/4 cup breadcrumbs, 1 teaspoon salt, 1 teaspoon ground black pepper
- Place meatballs on the prepared baking sheet, spacing them about 1 inch (2.5cm) apart. Bake for 25-30 minutes until the internal temperature reaches 165°F / 74°C on an instant-read thermometer.
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.1 tablespoon red curry paste
- Add coconut milk, sesame oil, peanut butter, and grated ginger. Stir well and simmer gently for 8-10 minutes, stirring occasionally, until the sauce thickens slightly and the peanut butter is fully incorporated.1 tablespoon sesame oil, 1 can coconut milk, 2 tablespoons peanut butter, 2 teaspoons ginger
- When the meatballs are done, transfer them to the skillet with the peanut sauce and toss gently to coat. Remove from heat and season with salt and pepper to taste.1 teaspoon salt, 1 teaspoon ground black pepper
- To assemble, separate the napa cabbage into individual leaves and place 1-2 meatballs in each leaf. Top with a spoonful of cucumber miso salsa and drizzle with extra peanut sauce. Serve with sriracha on the side.1 head Napa cabbage, 1 tablespoon sriracha sauce
Notes
Storage: Keep meatballs, peanut sauce, and cucumber salsa in separate airtight containers in the fridge. Meatballs and sauce keep for up to 3 days; salsa is best within 24 hours as the cucumber softens.
Freezing: Freeze meatballs without sauce for up to 2 months. Thaw overnight in the fridge before reheating. Do not freeze the salsa or assembled wraps.
Make-Ahead: Form the meatballs and refrigerate on the baking tray, covered, for up to 24 hours before baking. Make the salsa up to 6 hours ahead and refrigerate.
Substitution: Ground turkey works as a direct 1:1 swap for ground chicken — keep the coconut cream step either way.
Pro Tip: Whip the coconut cream for a full 60 seconds until visibly airy before adding the chicken. This step traps fat and air into the lean meat, preventing dense, dry meatballs.
Nutrition
Serving: 1servingCalories: 160kcalCarbohydrates: 9gProtein: 8gFat: 11gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.02gCholesterol: 24mgSodium: 575mgPotassium: 423mgFiber: 1gSugar: 2gVitamin A: 512IUVitamin C: 30mgCalcium: 69mgIron: 2mg
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