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Red Curry Meatball Lettuce Wraps

15 minutes
25-35 minutes


OZO™ Plant-Based Italian Style Meatballs, thawed 24 Oz.
Coconut oil 2 Tablespoons
Shallot, minced 1 Shallot
Fresh ginger, peeled and minced 1-Inch Piece
Garlic cloves, minced 2 Cloves
Red curry paste 1 Tablespoon
Tomato paste 1 Tablespoon
Kosher salt ½ Teaspoon
Ground black pepper ¼ Teaspoon
Full fat coconut milk 15 Oz. Can
For Assembly
Iceberg or butter lettuce 1 Head
Cucumber, cut into matchsticks ½ Cucumber
Carrot, cut into matchsticks ½ Carrot
Roasted peanuts, chopped ¼ Cup
Thai basil, chopped ¼ Cup
Fresh mint leaves, chopped 3 Tablespoons
Plant-based Italian Style Meatballs


Step 1
Preheat oven to 425°F.
Step 2
Place meatballs on a lined or nonstick sheet pan and cook until they reach an internal temperature of 165°F, about 7-10 minutes. Remove from oven and set aside.
Step 3
Warm the oil in a 12-inch nonstick skillet over medium heat, add shallots, ginger, and garlic, and cook, stirring constantly until shallots are translucent, about 2-3 minutes.
Step 4
Add curry paste, tomato paste, salt, and pepper to the skillet. Stir and let cook an additional minute.
Step 5
Stir in coconut milk and bring to a simmer. Continue to simmer until sauce starts to thicken, about 5-10 minutes.
Step 6
Add meatballs and continue to simmer until sauce becomes very thick, about 8-10 more minutes.

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