Meatballs guacamole lettuce wraps make a fun-to-eat meal. It’s a lovely combination of crispy lettuce, crunchy radish, creamy guacamole, juicy meatballs, spicy chili and sour onions. A perfect low-carb meal to enjoy on a weekend for lunch or dinner or as an appetizer as well.
Do you like fun food? I like food, for which you don’t need any cutlery. Eating your food with your hands is such fun. And so are these meatballs guacamole lettuce wraps. Easy and quite quick to make, they are filling and delicious, too.
If you fancy some more ideas on food that you can eat with your hands, check these out: beetroot bacon muffins, these classic bacon-wrapped dates, sticky bbq spare ribs or teriyaki chicken summer rolls.
Also, this meal is a great alternative to bread or tortilla wraps. That makes it low in carbs and perfect if you are on a paleo diet. At the same time, it is suitable as lunch, dinner or as an appetizer at a picnic.
Crispy lettuce, creamy guacamole, pickled onions, crunchy radishes and juicy meatball is a perfect combo. It’s a wrap. Wink. I used lollo biondo lettuce. I like it because of its curly ending leaves. Lollo biondo is crispy and soft at the same time. It pairs great with creamy guacamole and meatballs.
But, you can take any type of green leafy lettuce you like most, such as romaine hearts, butter lettuce or iceberg lettuce. For smaller lettuce wraps, you can pick chicory as well.
You can use your favourite meatball recipe or try my variation. I added peppers and pink pepper, which gives a light floral and fruity touch to the meat. Instead of frying the meatballs in a pan, I baked them. You’ll get juicy meatballs with a crispy crust. So delicious.
However, if you still miss the carbs in this meal, then feel free to pair it with some rice, rice noodles or potatoes. My choice would be Hasselback potatoes. Wink.
Ingredients for ca 8 meatballs guacamole lettuce wraps:
- 400- 500g ground meat
- 2 large red onions (1 for meatballs, 1/2 for guacamole, 1/2 for topping)
- 1 avocado
- 2 limes (guacamole and dressing)
- 1 bell pepper diced (1/3 guacamole, 2/3 meatballs)
- 2 garlic cloves finely chopped
- pink pepper
- sea salt
- 1 lollo biondo lettuce (or butterhead lettuce, iceberg)
- 1 fresh chili (chopped)
- 5-8 small radishes
To begin, preheat the oven to 190°C. To prepare the meatballs, add the meat, one finely chopped onion and garlic, 2/3 of the bell pepper (chopped a swell), pink pepper and some salt into a bowl. Then, mix, knead and squeeze, using your hands. Once the meat mixture is ready and well combined, start shaping the meatballs.
Lightly wet your hands and shape about 4 cm large meatballs. You’ll get around 16 meatballs from the whole mixture. Place the meatballs onto a baking tray lined with baking paper and place in the oven for 30 to 40 minutes. Flip them around halfway through.
In the meantime, for the guacamole, score and twist the avocado. Then, scoop out the avocado flesh into a bowl. Mash it using a fork. Add the finely chopped onion and the remaining diced bell pepper, juice from one lime, salt and chili ( it is up to you how much ). Stir to combine, cover with foil and place in the fridge.
Last but not least, put the remaining chopped onion in a small bowl or plate with a flat bottom. Season with salt and add the juice of one lime. Leave to marinate for at least 15 minutes or until ready to serve. Wash the lettuce leaves and let them drain. Wash the radishes and slice them just before serving.
Finally, arrange the lettuce leaves on a serving plate or cutting board, and top each leaf with a spoonful of guacamole and two meatballs. Add the sliced radishes and pickled onions. Serve the meatballs guacamole lettuce wraps to your family and friends to pep up your meal.
Enjoy.
