Red Curry Meatball Lettuce Wraps

Ingredients

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

Directions

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.