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Sticky plum meatball lettuce cups

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These beef lettuce cups really have it all. Rich in delicious plum flavours, combined with a fresh crunch lettuce. It's a match made in heaven.

  • Serves4
  • Cook time10 minutes
  • Prep time10 minutes, + 5 mins standing time
Sticky plum meatball lettuce cups


  • 500g Coles Australian No Added Hormones Beef Mince
  • 1 tbs finely grated ginger
  • 225g can sliced water chestnuts, finely chopped
  • 1 Coles Australian Free Range Egg, lightly whisked
  • ½ cup (35g) panko breadcrumbs
  • 3 spring onions, thinly sliced
  • 1 tbs olive oil
  • ½ cup (125ml) plum sauce
  • 150g vermicelli rice noodles
  • 2 baby cos lettuce, leaves separated

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Place the mince, ginger, water chestnut, egg, breadcrumbs and spring onion in a large bowl. Use your hands to mix well until combined. Season. Roll 1-tbs portions of mixture into balls.
  2. Step 2

    Heat the oil in a large frying pan over medium heat. Add the meatballs and cook, turning, for 5 mins. Add the plum sauce and 1¼ cups (310ml) water. Cook, turning occasionally, for 4 mins or until the sauce thickens slightly and the meatballs are cooked through. (To freeze now, see tip above.)
  3. Step 3

    Meanwhile, place the noodles in a heatproof bowl. Pour over enough boiling water to cover. Set aside for 5 mins or until tender. Refresh under cold water. Drain well.
  4. Step 4

    Divide the lettuce leaves among serving plates. Top with the noodles and meatballs.