Asian Jerk Meatball Wraps + Giveaway!

Asian Jerk Meatball Wraps |

I can’t remember how old I was when I tried lettuce wraps for the first time. Maybe I was 8 or 9. It was some time when my big sister still lived at home. (Tangent: I never call my older siblings by their first name, they’re all big sister, big sister #2, and big brother to me. It comes with being the baby of the family.) I do, however, remember thinking this as I scooped spoonfuls of minced meat into my torn iceberg lettuce leaf: “My big sister is awesome! How did she even think of cooking something as unique as this?” As it turns out, she wasn’t quite the culinary genius I had pictured. She borrowed the idea from Martin Yan of Yan Can Cook fame. (That used to be my favorite cooking show and it always aired after Jacque Pepin.)

Well, I’m going to borrow that lettuce wrap idea and take it with me to a party. A virtual baby shower for Michelle of Healthy Recipe Ecstasy! What better way to celebrate that with some healthy noms?

Healthy Baby Shower |

I’ve been following Michelle’s blog for a while now, and I immediately connected with her when I realized that she’s an attorney in D.C. Yay for lawyers who blog, and how the heck do you balance everything, Michelle?!

Do you remember that Strawberry Avocado Toast with Chocolate Drizzle that so many of you swooned over a few months ago? That’s all Michelle!

Michelle Baby Shower

Yea, let’s get the baby party started and give away a KitchenAid blender!

Asian Jerk Meatball Wraps |

My contribution is this Asian Jerk Meatball Wraps. I initially dreamed up a jerk meatball recipe and got super ambitious about making my own jerk sauce. There was one teensy little problem: I can’t find the right peppers! Recipe after recipe called for fresh scotch bonnet or habanero peppers, which haven’t quite made their appearance yet. Time to make it work. I swapped out the scotch bonnets for some Thai chilis. Then, I tossed in a handful of green onions, and a dash of fish sauce in the seasoning. Before I knew it, these meatballs became Asianized, and there was no turning back. I’m okay with it though. I hope Michelle feels the same way, too.

Asian Jerk Meatball Wraps |

But enough about my balls…I mean, meatballs. (I had to.) Let’s see what everyone else is bringing to the party!











Pssst, did I also mention that there is a giveaway? YES! What’s a party without prizes, right? We’re giving away a KitchenAid 5-Speed Diamond Blender. Use it to make green smoothies. Use it to make my white bean sauce. Use it for anything! (Sorry, open to U.S. entrants only. Giveaway open until May 13th.)
a Rafflecopter giveaway

Asian Jerk Meatball Wraps

Makes about 10 to 12 wraps.

45 minPrep Time

15 minCook Time

1 hrTotal Time

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Recipe Image


    Asian Jerk Seasoning
  • 6 to 7 Thai chilis
  • 4 cloves garlic, peeled
  • 3 stalks of green onions, trimmed and roughly chopped
  • 1-inch piece of fresh ginger, roughly chopped
  • 2 TBS rice vinegar
  • 1 TBS water
  • 2 TBS dark brown sugar
  • 1/2 tsp ground all-spice
  • 1/2 tsp ground nutmeg
  • 1 tsp salt
  • Meatballs
  • 2 pounds ground chicken (I used thigh meat)
  • 6 cloves of garlic, peeled and finely minced
  • 2 stalks of green onion, finely chopped
  • 2 TBS fish sauce (or season with salt)
  • 3 TBS olive oil
  • White Bean Sauce
  • 1 15-oz can of cannellini beans
  • 1 TBS olive oil
  • 1 TBS water
  • 1 TBS lemon juice
  • 1 clove of garlic
  • 1/2 tsp kosher salt
  • Other ingredients
  • 1/2 head of butter lettuce, rinsed
  • 2 manila mangoes, peeled and chopped
  • shredded vegetables


  1. PREPARE MEATBALLS: In a blender or food processor, blend all the ingredients for the Asian jerk seasoning. In a large bowl, mix the ingredients for the meatballs and jerk seasoning together until well combined. Shape a heaping tablespoon of the ground chicken and form into a ball. Repeat with the rest of the meat. Heat a large saute pan over medium-high heat. Pour half the olive oil (1 1/2 tablespoons) in the pan. When the pan is hot, fill it with about half the meatballs. Cook for about 6 to 8 minutes, making sure that all sides are browned. Dish up the first batch, toss the remaining oil in the pan, and brown the rest of the meatballs.
  2. PREPARE WHITE BEAN SAUCE: Blend the ingredients for the white bean sauce in a blender or food processor until smooth.
  3. PREPARE WRAPS: Take a piece of lettuce and fill it with a few meatballs, mango, and vegetables. Top with some of the white bean sauce. Best served immediately.
Recipe Type: gluten-free, appetizer, sides


1. Asian jerk seasoning adapted from .

2. SUBSTITUTIONS: Don't want to bother making your own jerk seasoning? No problem! Just stir about 1/3 to 1/2 cup of your favorite BBQ or jerk sauce to the ground chicken. Don't care for the beans sauce? An aioli works just as well.



38 thoughts on “Asian Jerk Meatball Wraps + Giveaway!

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  7. Robyn @ simply fresh dinners
    Meatballs are my very favourite thing in this world, Lisa, and these look so fantastic! I love this flavour combination and will definitely be making it. Aren't they just so much fun to make - and most of all, to eat! lol Sharing and saving for my files - thanks so much!
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  11. Liz @ Floating Kitchen
    There have been so many fun virtual showers lately amount the food blogging scene. I love 'em because it means more food for me! Ha ha! These wraps look fantastic. The idea of meatballs in a wrap is so fun. Can't way to try it out, Lisa!
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  13. Julia
    LOL, I'm in tears over those baby photos. Word up, momma! Ha! Ugh, what a sweet baby shower you all have thrown for Michelle. LOVE these lettuce wraps like whoa!
  14. GiGi Eats
    OMG! I AM going to my sister's baby shower in a weeek! I SHOULD sent this over to the peeps who are in control of the planning (ha, yeah I am a terrible sister because it's not me, LOL).
  15. Maggie
    Meatballs are always on point Liza! They are always fun to make and gives a nice flavor and touch to your dish. They look delicious and I'm feeling so hungry now! :)
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