Baked Asian Chicken Meatball Lettuce Wraps
When it comes to homemade meatballs, one thing is certain: The mere mention of “chicken” raises the dry and flavorless flag in ground meat defeat. We want pork! And beef! And veal! And bacon! And literally anything, anything but chicken! But trust me on this one. With the right seasonings (hello, ginger and garlic) and one seriously superior glaze (nice to see you, hoisin sauce), these Baked Asian Chicken Meatball Lettuce Wraps will have you tossing the takeout menus for good.
To guarantee the spherical superiority of your meatballs, you’ll want to adhere to three simple tips:
- Nix the Overmixing: Don’t overmix the meat or your resulting meatballs will give those golf balls some serious competition at the driving range
- ‘Tis the Season: Any and all seasonings should be added to the meat mixture prior to the meatballs being cooked to ensure the flavors are baked right into the meat
- Plan with a Pan: A mini muffin pan does wonders to help meatballs keep their shape and stay in place while baking
Ready to master homemade meatballs? Read on for this 30-minute recipe and keep the takeout-fakeout train rolling with Kale and Chicken Egg Rolls, Easy Pad Thai with Chicken, Pineapple Chicken Fried Rice and Crispy Baked Asian Chicken Wings.