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Lemongrass Turmeric Chicken Meatball Lettuce Wraps
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Ingredients
- 2 large shallots
- 1/4 c unseasoned rice vinegar
- 2 limes
- to taste kosher salt
- for cooking neutral oil, such as peanut or safflower
- 4 Tbsp minced fresh lemongrass
- 1 4" piece ginger, peeled and minced
- 3 cloves garlic, peeled and minced
- 2 jalapeño chilis, minced (seeds removed for less heat)
- 2 tsp ground turmeric
- 1 Tbsp dark brown sugar
- 2 Tbsp fish sauce
- 1.5 pounds ground chicken
- 1 c chopped fresh cilantro leaves, plus more for serving
- 3 carrots, peeled and julienned
- 3 mini cucumber, halved lengthwise and sliced on a bias
- 1 head classic butter lettuce leaves or romaine lettuce leaves
- handful fresh mint
- handful thai basil
Instructions
Step 1
Peel and thinly slice one shallot, add to a small bowl and cover with the rice vinegar and the juice of one lime and season with salt. Let sit while you prep your meatballs.
Step 2
Peel and mince remaining shallot. Heat a tablespoon of oil in a medium to large non-stick skillet over medium heat. Add the shallot, lemongrass, ginger, garlic, chilis, and turmeric. Season with a pinch of salt. Let cook until everything is softened and fragrant, about 3 minutes. Transfer to a large bowl and let cool to room temperature.
Step 3
Add brown sugar, fish sauce, 1 tablespoon salt, chicken, and chopped cilantro. Mix with your hands until well combined. For additional flavor, let the mixture sit in the fridge for an hour or up to overnight (but this isn’t necessary!).
Step 4
Form chicken mixture into 1 ½ inch balls (I like to use a small ice cream scoop for this). Heat another tablespoon of oil in the same skillet over medium-high. Working in two batches, cook meatballs until browned on all sides, and internal temperature reads 165 F on an instant-read thermometer, about 15 to 20 minutes.
Step 5
To serve, arrange lettuce leaves and herbs on a platter along with carrots and sliced cucumbers. Assemble lettuce cups with meatballs, herbs, vegetables and plenty of pickled shallots.