Lunch: Baked Asian Chicken Meatball Lettuce Wraps

Take on the takeout with healthy lettuce wraps starring extra-moist baked Asian chicken meatballs.

This recipe includes superfoods such as:

Sesame Seeds

Health benefits of Baked Asian Chicken Meatball Lettuce Wraps

Sesame seeds help with progesterone balance. Lignans found in in sesame seeds help to prevent excess estrogen production.

Ingredients

1/4 cup whole milk
1/4 cup Panko breadcrumbs
1 1/2 lbs ground chicken
1/4 cup finely chopped scallions (white and green parts)
1 Tablespoon minced garlic
2 teaspoons minced fresh ginger
2 Tablespoons low sodium soy sauce
1 large egg, lightly beaten
1/2 cup hoisin sauce
1/4 cup blackberry preserves
1 head Boston lettuce, leaves separated
Sesame seeds, for garnish

Instructions

Preheat the oven to 500 ºF and spray a mini-muffin pan or baking dish with cooking spray.
In a large bowl, stir together the milk and Panko breadcrumbs and let them sit for 5 minutes.
Add the ground chicken, scallions, garlic, ginger, soy sauce and egg to the bowl with the breadcrumbs. Use your hands to mix the ingredients just until combined. (See Kelly’s Notes.)
Shape the meat mixture into balls using about 3 tablespoons of meat per meatball. Place the shaped meatballs into the prepared pan and bake for 15 minutes, or until the meatballs are fully cooked.
While the meatballs are baking, whisk together the hoisin sauce and blackberry jam in a small sauce pan over medium heat.
Remove the meatballs from the oven and either transfer them in batches into the glaze, tossing to coat, or brush the meatballs with the glaze. Place one or two meatballs in each leaf of lettuce, sprinkle with sesame seeds and serve.
Kelly’s Notes: If you can't find ground chicken, you can use ground turkey.
Do not overmix the meat or your meatballs will be tough. Using your hands (rather than a spoon) allows you to best gauge the moment when the ingredients are just combined, which will prevent you from overmixing. Full pieces of ground meat should still be visible.