Paleo Vietnamese Chicken Meatballs in Lettuce Wraps

By ROBandSEAN

Paleo Vietnamese Chicken Meatballs in Lettuce Wraps make a delicious and healthy meal any time of the year. These paleo-friendly meatballs also make a great appetizer to start off any dinner party.

Ingredients

• 1-pound skinless, boneless chicken thighs, trimmed of visible fat and cut into 1 1/2-inch pieces
• 3 tablespoons Asian fish sauce
• 3 small shallots, finely chopped
• 3 garlic cloves, minced
• 1 stalk of fresh lemongrass, tender white inner bulb only, minced
• 3 tablespoons chopped cilantro, plus 1/3 cup leaves for serving
• 1 tablespoon finely chopped mint, plus 1/3 cup leaves for serving
• 1 1/2 teaspoons cornstarch
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground pepper
• 1/4 cup granulated sugar, optional
• 1 head Boston or red leaf lettuce, leaves separated
• 1 small seedless cucumber, peeled, halved lengthwise, and thinly sliced crosswise
• 1 small red onion, halved and sliced
• 2 avacados sliced
• Asian chili sauce, for serving

Preparation

Step 1

Preheat oven to 400°F. Position a rack in the top third of the oven. In a food processor, pulse the chicken until coarsely ground; transfer to a bowl. Add the fish sauce, shallots, garlic, lemongrass, chopped cilantro, finely chopped mint, cornstarch, salt, and pepper, and mix with your hands.

Line a large, rimmed baking sheet with parchment paper. Spread the sugar on a plate. You don’t have to use sugar, great without it too. Using slightly moistened hands, roll the chicken mixture into 1½-inch balls. Roll the meatballs in the sugar until they are evenly coated. Transfer the meatballs to the prepared baking sheet and bake them for 15 minutes, until they are lightly browned and cooked through.

Meanwhile, arrange the lettuce, cilantro and mint leaves, cucumber, avocado, and onion. Transfer the meatballs to the platter and serve with chili sauce.