Vietnamese Lettuce Cups with Sweet Chili Dipping Sauce

Ingredients

Chicken Meatballs:
• 1/2 cup red onion
• Handful fresh mint
• Handful fresh cilantro
• 1 pound ground chicken thighs
• 3 tablespoons fish sauce
• 2 tablespoons lime juice
• 1 1/2 teaspoon arrowroot powder
• 2 tablespoons raw honey
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon salt
• 2-4 drops lemongrass essential oil (or 1-2 tablespoons finely chopped lemongrass)
Sweet Chili Sauce:
• 1 1/2 tablespoons arrowroot powder
• 1/3 cup water
• ½ cup rice vinegar (you could use coconut or white wine vinegar, but I like this one)
• 1/4 cup chili garlic paste
• ½ cup raw honey
For assembly:
• Butter lettuce
• Cooked meatballs
• Sliced radishes
• Shredded carrots
• Sliced cucumbers
• Shredded beets
• Sweet chili sauce
• Chopped green onions

Instructions

1. Preheat oven to 450 degrees.
3. Chop red onion, lemongrass, mint and cilantro in food processor and add to a large bowl. Add ground chicken (I like to grind my own chicken thighs in the food processor, but you can also buy pre-ground), lime juice, fish sauce, arrowroot, cayenne, salt and essential oil (if not using chopped lemongrass). Mix well and form into balls. The mixture will be wet, but thats ok.
5. Bake at 450 for about 20 minutes, or until firm.
7. While the meatballs cook, make your sauce. Combine arrowroot powder with water to dissolve, then add with the rest of the ingredients to a saucepan and bring to a boil to activate the arrowroot powder.
8. Serve with butter lettuce and your choice of veggies and top with sauce. I like to make this with the spring rolls (other video in this series) and use the same veggies. They go great together for a party!