Chicken Meatball Asian Lettuce Wraps
- 1 lb. Ground Chicken
- ¼ cup Panko Breadcrumbs
- 1 Egg
- 1 tbsp. Dried Minced Onion
- 1 tsp. Grated Ginger
- 1 Garlic Clove, minced
- 3 tbsp. Chopped Cilantro
- 1 tsp. Worcestershire Sauce
- 2 tsp. Sesame Oil
- 1 tbsp. Liquid Aminos
- 1 tbsp. Liquid Aminos
- 1 tbsp. Sriracha
- 1 tbsp. Rice Vinegar
- 1 Garlic Clove, minced
- 2 tbsp. Honey
- 1 tsp. Sesame Oil
- Green Leaf Lettuce, as needed
- ½ cup Red Cabbage, sliced thin
- ½ cup Pickerfresh Pickled Veggie Slaw
- Green Onions, as needed
- Cilantro, as needed
- 1 tbsp. White Sesame Seeds
- Gently mix together all of the ingredients for the meatballs in a large bowl. Form into 24 meatballs and place them on a baking sheet.
- Preheat the oven to 425F and bake for 20 minutes or until golden with an internal temperature of 165F.
- While the meatballs are baking, whisk together everything for the glaze and set aside.
- Once the meatballs are done cooking toss the together with the glaze.
- Serve on top of lettuce leaves and garnish with the cabbage, veggie slaw, green onions, cilantro, and sesame seeds. Enjoy immediately.
Recipe by Slice of Jess at https://sliceofjess.com/chicken-meatball-asian-lettuce-wraps/
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