The grill just calls to you when it's too hot to turn on the oven, doesn't it?  But sometimes I find myself a little sick of grilled food.  Most of the time, you're just grilling a big hunk of meat and while that's great, that certainly isn't helping me fit into a bridesmaids dress for my sisters wedding.

John has been good about giving up those big slabs of meat for more manageable dinners that can still be enjoyable, although how much he enjoys them is up for debate!  These, though, were a favorite in the house.  The meatballs are completely flavorful and for an easier dinner, you don't even have to make them into meatballs.  Just saute it all up for a quick dinner and then wrap that in lettuce leaves. 

Vietnamese Meatball Lettuce Wraps (adapted from Food and Wine)
Serves:  4 (12 wraps)
1 1/2 pounds ground chicken
4 tablespoons soy sauce
1/2 red onion, half finely chopped and half thinly sliced
3 garlic cloves, minced
3 tablespoons fresh cilantro
1 teaspoon salt
1 teaspoon black pepper
12 Boston lettuce leaves
1/4 cup cucumber, julienned
sriracha, for serving

Preheat the grill to medium-high heat*.  In a large bowl, combine chicken, soy sauce, chopped red onion, garlic, cilantro, salt, and pepper.  Form into 12 meatballs.   Cook on the greased grill 4-6 minutes per side.  Place a meatball in each lettuce leaf and top with remaining red onion, cucumber, and sriracha. 

*You can also make these in the oven:  preheat the oven to 350 degrees F.  Cook 12-14 minutes on a greased cookie sheet or until cooked through.