Who said meatballs only belong in sauces and pastas? Here ground chicken is mixed with fresh and tangy Asian flavors and rolled into bite-sized balls. Wrap them up in supercrunchy and fresh lettuce leaves for a bright and inspired meal.
Chicken Meatballs with Ginger & Lemongrass
1⁄4 cup (2 fl. oz./60 ml) grapeseed oil, plus more for oiling the baking sheet
1 lb. (500 g) ground chicken
2 Tbs. panko bread crumbs
1 Tbs. soy sauce
1 Tbs. Asian fish sauce
1 Tbs. minced lemongrass, white part only
1 Tbs. cornstarch
1 Tbs. chopped fresh cilantro
1 1⁄2 tsp. minced fresh ginger
1 garlic clove, minced
Kosher salt and freshly ground pepper, to taste
14 small lettuce leaves
4 green onions, thinly sliced
2 limes, cut into wedges
Preheat an oven to 350°F (180°C). Lightly oil a baking sheet.
In a bowl, combine the chicken, panko, soy sauce, fish sauce, lemongrass, cornstarch, cilantro, ginger, and garlic. Season with salt and pepper and mix well. Roll into 1-inch (2.5-cm) balls.
Warm a large sauté pan or frying pan over medium heat. Add the 1⁄4 cup (2 fl. oz./60 ml) oil and heat until it appears to shimmer. Add the meatballs and sauté, turning the meatballs to brown evenly on all sides, about 5 minutes total. Drain on paper towels. Transfer the meatballs to the prepared baking sheet and bake until cooked through, 3 to 5 minutes.
Arrange the lettuce, green onions, and limes on a platter. Serve the meatballs in a bowl on the side. Instruct guests to place a meatball in a lettuce leaf, top with green onions, squeeze with lime juice, fold and eat. Serves 3 to 4.
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