Vietnamese Chicken Meatballs In Lettuce Cups

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The meatballs:

1 1/2 pounds boneless skinless chicken thighs

2 tablespoons fish sauce

2 tablespoons soy sauce

2 large shallots, chopped

3 cloves garlic

1 tablespoon sugar

1/2 lime, juiced

2 tablespoons chopped mint

2 tablespoons chopped scallions

1 teaspoon cornstarch

-- Fresh ground black pepper, to taste

-- Rice flour, for rolling

-- Sugar, for rolling

The sauce:

1 quart chicken broth

1/2 cup fish sauce

2 limes, juiced

1/2 cup sugar

The wraps:

40 butter lettuce cups, from about 4 small heads (large leaves can be cut in half)

1/2 red onion, sliced thin

-- Thinly sliced Thai chile peppers, for garnish

-- Fresh mint and cilantro, for garnish

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