Lettuce Wraps with Soy and Sesame Meatballs
Quick, Fresh, and Ready in 30 Minutes
These lettuce wraps come together in 30 minutes with Jones Dairy Farm Chicken Meatballs simmered in soy sesame sauce, quick-pickled cucumber and carrot, and a scoop of rice, all tucked into crisp butter lettuce leaves. A fast, fresh dinner with bold flavor and barely any cleanup.
Ingredients
- 1 medium cucumber, cut into matchsticks
- 2 medium carrots, peeled and cut into matchsticks (or buy shreds)
- 3 tablespoons rice vinegar
- 1/4 teaspoon salt
- 1 (16 oz.) package Jones Dairy Farm No Antibiotics Ever Chicken Meatballs
- 3/4 cup store-bought soy sesame or teriyaki sauce
- 1 head butter lettuce, leaves separated
- 2 cups steamed white rice
- 3 green onions, thinly sliced
- 2 teaspoons sesame seeds
Directions
Make the quick pickled vegetables. Combine cucumber and carrot matchsticks in a small bowl. Add the rice vinegar, sugar, and salt and toss to combine. Set aside for at least 10 minutes, tossing occasionally, while you prepare the rest of the recipe.
Add the meatballs and sauce to a medium skillet over medium heat, stirring to coat. Cook for 10-12 minutes, stirring occasionally, until the meatballs are heated through and the sauce has thickened slightly. Reduce heat to medium-low once the sauce begins to simmer.
To serve, spoon rice into the bottom of each lettuce leaf. Top with 1-2 meatballs, a small spoonful of the quick pickled vegetables, green onions, and sesame seeds.
Tips:
- For the best texture, reach for short-grain or sushi rice – the slight stickiness helps everything hold together in the wrap. Or, if you’re looking to increase fiber, use brown rice instead of white.
- The quick pickled veggies can be made up to 24 hours ahead and stored in the refrigerator – the flavor gets better as it sits.
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