Chipotle Pistachio BBQ Meatball Lettuce Wraps

Meatballs

• 12 oz vegan ground meat (*see recipe notes)
• ¼ cup finely chopped Setton Farms Chipotle BBQ Seasoned Pistachio Kernels (plus more for garnish)
• ¼ cup vegan-friendly plain breadcrumbs (sub gluten-free if needed)
• 2 prepared vegan eggs (*see recipe notes)
• 6 cloves minced garlic
• 1 teaspoon salt & pepper

Chipotle BBQ Sauce

• ½ cup ketchup
• 3 tablespoons minced chipotles in adobo sauce
• 3 tablespoons maple syrup
• 2 teaspoons apple cider vinegar
• 1 teaspoon vegan-friendly Worcestershire sauce
• ½ teaspoon each: garlic powder (smoked paprika, salt, and pepper)

Slaw and Lettuce Wraps

• 3 tablespoons vegan mayonnaise
• 1 tablespoon sweet pickle relish
• 1 tablespoon apple cider vinegar
• ¼ teaspoon celery seeds
• Salt and pepper (to taste)
• 4 cups tri-color coleslaw mixture
• Butter lettuce (or lettuce of choice)
• Fresh minced cilantro (for garnish)
• Fresh minced red onion (for garnish)

1. 1

   Place an oven rack in the middle of the oven and preheat it to 425° F.

2. 2

   To prepare the meatballs, place all its ingredients in a large bowl. Using your hands, mix well to combine. With about 1 tablespoon, roll the mixture in 1-inch meatballs – you should have about 24 meatballs. Place the meatballs on a parchment paper-lined baking tray and bake for 10 minutes, flipping halfway through.

3. 3

   Meanwhile prepare the BBQ sauce. Combine all the ingredients in a large bowl and whisk well to combine. Add the meatballs to the bowl and toss gently to combine. Please back into the oven for another 10 minutes.

4. 4

   To make the coleslaw, whisk together the mayonnaise, relish, vinegar, celery seeds, salt and pepper until combined. Fold in the coleslaw mix until well incorporated.

5. 5

   Spoon about 1 ½ tablespoons of the coleslaw mixture onto a lettuce wrap, place 2 to 3 meatballs on top of the coleslaw, garnish with additional chopped pistachios, fresh cilantro and red onion. ENJOY!