Sheet Pan Easy Asian Meatballs

25 min
8 servings
$2.24/serving

Liven up your regular meatball routine with all the ginger and garlic goodness of Asian Stir-Fry Seasoning! The meatballs are freezer-friendly so you can make a big batch and freeze for easy meals later. Not only are lettuce wraps a great, better-than-takeout alternative, lettuce houses a whole bunch of vitamins for healthy skin, bones, and eyes.

Perfectly Balance Your Plate

Serve with 1 cup rice.

Ingredients

Meatballs:

2 lbs (900 g) lean ground beef, chicken, pork, or soy

2 tbspAsian Stir-Fry Seasoning

2 tbsp low sodium or gluten free soy sauce

Coleslaw salad:

2 cups homemade or store-bought coleslaw

¹⁄₂ cup preparedBalsamic Vinaigrette Dressing

To serve:

16 butter or iceberg lettuce leaves, about 1 small head

chopped cilantro, optional

won ton crisps, optional

Roasted Garlic Aioli, prepared, optional

Preparation

Preheat oven to 450° F.
Combine all meatball ingredients in a mixing bowl. To prevent sticking, moisten hands with water and form about 2 tbsp of mixture into evenly shaped meatballs.
Arrange meatballs about 1" apart on a Sheet Pan lined with a Sheet Pan Liner. Bake for 5–8 min
Reduce oven temperature to 350° F and continue cooking for about 15 min, or until meatballs are fully cooked.
Meanwhile, combine coleslaw mix and prepared dressing in a serving bowl.
Assemble lettuce wrap. Simply place meatballs in lettuce wrap, top with coleslaw, cilantro, wonton crisps and aioli as desired.

Nutritional Information

Per serving (2 wraps): Calories 270, Fat 20 g (Saturated 5 g, Trans 0.4 g), Cholesterol 60 mg, Sodium 300 mg, Carbohydrate 5 g (Fiber 1 g, Sugars 2 g), Protein 19 g.