Grilled Buffalo Lettuce Wraps

Buffalo Lettuce Wraps

Josh was in the mood for buffalo and in trying to mask the flavor of plain meat I came up with Asian grilled buffalo ‘meatballs’.

  • 1 lb ground buffalo
  • 2 T lemongrass (I used the stuff out of a jar)
  • shallot, sliced into thin rounds
  • ~1 t fish sauce
  • ~2 T tamari
  • ginger powder
  • s&p

Mix the above ingredients and marinate for a couple of hours.

  • skewers, soaked 30 minutes before using
  • raw corn, cut off the cob (fresh local corn is incredible raw, no need to cook!!)
  • bean sprouts
  • rice noodles, cooked according to box
  • basil (local)
  • bibb lettuce
  • olive oil
  • bragg liquid aminos

When ready to grill take the marinated meat and form into ‘meatballs’.  By this I mean into logs, one per skewer.  I did cut my skewers in half for this.  Grill until meat is cooked through.

Assemble lettuce wraps.  For a sauce I used a bit of olive oil and bragg liquid aminos.

** I realized once we ate these the only ingredient I forgot was a bit of chopped fresh mint added to the ground meat.  Also remember to keep your ‘meatballs’ thin so they are easy to eat within a lettuce wrap.  Mine were fine but next time I’ll make them a bit thinner.

Lettuce Wraps


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