Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Baked Hoisin Chicken Meatball Lettuce Wraps Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 5 reviews

  • Author: Sara
  • Total Time: 25 minutes
  • Yield: 24 meatball lettuce wraps
  • Diet: Low Fat

Description

These Baked Hoisin Chicken Meatball Lettuce Wraps offer a delicious and healthy twist on traditional meatballs. Ground chicken is seasoned with garlic, ginger, scallions, and soy sauce, then baked to juicy perfection. Coated in a sweet and savory hoisin and blackberry glaze, these meatballs are served in crisp Boston lettuce leaves and garnished with sesame seeds for a refreshing, flavorful bite. Perfect as a light appetizer or a fun main dish.

Ingredients

Meatballs

  • 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

Hoisin Glaze

  • 1/2 cup hoisin sauce
  • 1/4 cup blackberry preserves

To Serve

  • 1 head Boston lettuce, leaves separated
  • Sesame seeds, for garnish

Instructions

  1. Preheat and Prepare the Pan: Preheat your oven to 500ºF (260ºC) and lightly spray a mini-muffin pan or baking dish with cooking spray to prevent sticking.
  2. Soak the Breadcrumbs: In a large bowl, combine the whole milk and Panko breadcrumbs, stirring to mix. Let this mixture sit for 5 minutes to allow the breadcrumbs to absorb the milk and soften.
  3. Mix the Meatball Ingredients: Add the ground chicken, chopped scallions, minced garlic, minced fresh ginger, low sodium soy sauce, and lightly beaten egg to the bowl with the soaked breadcrumbs. Use your hands to gently combine the ingredients just until blended, taking care not to overmix to keep the meatballs tender.
  4. Shape and Bake the Meatballs: Form the meat mixture into meatballs using about 3 tablespoons per ball. Place the meatballs into the prepared pan spaced evenly. Bake in the preheated oven for 15 minutes or until the meatballs are fully cooked through and reach an internal temperature of 165ºF (74ºC).
  5. Prepare the Hoisin Glaze: While the meatballs are baking, whisk together the hoisin sauce and blackberry preserves in a small saucepan over medium heat. Warm the mixture, stirring occasionally until well combined and heated through.
  6. Glaze the Meatballs: Remove the cooked meatballs from the oven. Either toss them in batches in the warm hoisin and blackberry glaze or brush the glaze generously over each meatball to coat them evenly.
  7. Assemble the Wraps: Place one or two glazed meatballs into each separated Boston lettuce leaf. Sprinkle with sesame seeds for garnish. Serve immediately for best texture and flavor.

Notes

  • If ground chicken is unavailable, ground turkey makes an excellent substitute.
  • Avoid overmixing the meat mixture to ensure tender meatballs; mixing by hand helps gauge when just combined.
  • Make sure meatballs reach a safe internal temperature of 165ºF (74ºC) before serving.
  • For a spicier glaze, consider adding a splash of sriracha or chili garlic sauce to the hoisin mixture.
  • Use fresh lettuce leaves and serve immediately to maintain crispness of the wraps.
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Appetizer
  • Method: Baking
  • Cuisine: Asian Fusion

Find it online: https://sarabaking.com/baked-hoisin-chicken-meatball-lettuce-wraps-recipe/