Chicken Meatball Lettuce Wraps is a simple weeknight meal with very little prep and equally as little clean up. Moist, tender meatballs with an Asian kick and crisp, refreshing lettuce. Double up the recipe and be the hit at the next covered dish. It’s sure to be a hit with the mini munchers too!
It’s a quick prep recipe you can ready to go in the oven before the preheat buzzer sounds. I usually make it a challenge! A speedy clean up then you can start reducing the Orange Ginger sauce while you’re waiting for the meatballs to finish. Once they hit the sauce you can prep your lettuce leaf’s. Jeera Rice is a wonderful side dish.
Not crazy about chicken? Try this recipe with ground pork and our Barbecue sauce. Chicken Meatball Lettuce Wraps, how simple, how fun is that?
1 pound ground chicken
1/2 Cup Panko breadcrumbs
1/2 Tsp each salt and pepper
1 Tbs Chinese five spice powder
A clove of garlic, minced
An egg
1/2 jar bulletproof orange ginger
4 Romaine leaves from heart
Preheat oven to 350°. Combine first five ingredients in a large mixing bowl until thoroughly homogenized. Roll into 16 meatballs. Place meatballs on a parchment lined baking sheet and cook for 15 minutes, 165° internal temperature is what you’re after. Refrigerate until needed.
Reduce Orange Ginger by half in a large sauté pan or large sauce pan. Add meatballs lightly turning until well coated and sauce sticks and meatballs are warmed through.
Place four meatballs in each Romaine leaf, sprinkle with sesame seeds, scallion greens, yum yum sauce, and/or some cilantro leaves.
