Asian Chicken Meatballs in Butter Lettuce Wraps

Asian Chicken Meatballs

This dish came out of nowhere. In an attempt to stave off high cholesterol medication I’ve been eating a lot of lean proteins and greens. For a couple weeks I found it fun to revisit the humble chicken breast. It brought me back to my early days of cooking, back when a bag of frozen chicken breasts was always in my freezer and I would dream up new ways to enjoy the staple item. Yesterday however, I was bored. I wanted something bright and light, something fun and new to make and eat. My mind wandered and landed on the classic flavor profile from Asia.

Soy sauce, ginger and green onion.

The game was afoot. The race was on. Off to the store.

Servings 4, Cook time 30 minutes 

Asian Chicken Meatballs in Butter Lettuce Wraps

  • 1 1/2 pounds of ground chicken. (white meat is fine, dark meat is better)
  • 1 bunch of green onions
  • 3 cloves of garlic
  • Soy Sauce (Low sodium if you have it)
  • 1 egg
  • Bread crumbs (I used panko)
  • 1 head of butter lettuce
  • sesame seeds (optional)
  • Fresh Ginger, a piece about half the size of a man’s thumb
  • 1 ripe Avocado

Dipping Sauce 

  • Soy Sauce
  • Rice Vinegar (Or White Wine Vinegar)
  • Sriracha (or Chili Oil)
  • Sugar (Or honey)
  • Sesame Oil (or Olive Oil)
  • Sliced green onion

Method

Preheat the oven to 400F / 200C. Finely slice and chop your garlic and onions, rinse off your lettuce and toss the chicken in a large mixing bowl. Add the onions, garlic, cracked egg and soy sauce to the bowl. Grate the ginger down using a zester or the fine side of cheese grater. Use enough soy sauce to create a puddle around the chicken. Don a pair of gloves or using your freshly washed hands, dig in and start to mix by hand. It will be very soupy. Mix just enough so that your ingredients are together and add a layer of breadcrumbs. This is when using the buddy system really helps, have them pour some in the bowl so you can keep your hands on the mix.

Asian Meatball Mix, pre Breadcrumbs

Mix in the bread crumbs a little at a time. You want the mixture to be able to stick to itself and form into balls without using so much that you dry it all out.

Find a baking sheet and start to make balls of the meat. Place the meatballs on the sheet with a little space between them. Pop in the oven for 10 minutes. Remove and use a flat spatula to peel them off of the pan without losing the crusty bits. Take some tongs and turn them over, back in the oven for another ten minutes. It was too hot for me to turn on an oven in my house. I used a cast iron skillet outside on my propane grill. The principle remains the same. I’ll keep my instructions to the oven for word counts sake.

Asian Chicken Meatballs Post, Flip

While in the oven, mix the Soy Sauce, Oil and Vinegar in a 3:1:1 ratio in a bowl. Add as much Sriracha as you want and toss in a spoonful of sugar. Taste. If the soy sauce is to powerful add more vinegar. If it’s too vinegary add oil. Once happy add the green onion.

Sacrifice one meatball to check for doneness. You want the center to be a little moist but cooked through. Look for the textural difference between cooked meat and raw.

Serve in butter lettuce leafs with sauce spooned over the top. Garnish with avocado and sesame seeds. I seasoned and spun some leftover brown rice into balls using plastic wrap for a little extra heft.

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3 thoughts on “Asian Chicken Meatballs in Butter Lettuce Wraps

  1. Zita says:

    If I don’t have a helper and my hands are going to be mucky, I make sure I have a paper towel to pick up things that should stay clean. If you need to add ingredients a little at a time, you can use the same towel making sure you put your hand on the mucky side.

    Liked by 1 person

  2. Bridget says:

    Absolutely putting this on my “To Make Soon” List. Thanks!

    Like

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