Vietnamese Chicken Meatballs In Gem Lettuce Wraps |
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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Another bridal shower treat (those damn flags again, argh!). The bride had traveled to Vietnam so this was incorporated into the menu :-) Ingredients:
1 pound organic skinless, boneless chicken thighs, cut into 1 1/2-inch pieces |
1 tablespoons asian fish sauce (i prefer soy sauce) |
3 small shallots, finely chopped (or green onions) |
3 garlic cloves, minced |
2 teaspoons ginger, grated |
1 stalk of fresh lemongrass, tender white inner bulb only, minced |
3 tablespoons chopped cilantro, plus 1/3 cup leaves for serving |
1 tablespoon finely chopped mint, plus 1/3 cup leaves for serving |
1 1/2 teaspoons cornstarch |
1/2 teaspoon kosher salt |
1/2 teaspoon freshly ground pepper |
1/2 cup granulated sugar |
1 head gem lettuce (or baby butter/red leaf lettuce), leaves separated |
1 small seedless cucumber—peeled, and thinly sliced crosswise |
1 small red onion, halved and sliced |
spicy asian chili sauce (or peanut sauce), for serving |
Directions:
1. Preheat the oven to 400°. Position a rack in the top third of the oven. In a food processor, pulse the chicken until coarsely ground; transfer to a bowl. Add the fish sauce/soy, shallots, garlic, ginger, lemongrass, chopped cilantro and mint, cornstarch, salt and pepper and mix with your hands.
2. Line a large, rimmed baking sheet with parchment paper. Spread the sugar on a plate. Using slightly moistened hands, roll the chicken mixture into 1 1/2-inch balls. Roll the meatballs in the sugar until they are evenly coated. Transfer the meatballs to the prepared baking sheet and bake them for 15 minutes, until they are lightly browned and cooked through.
3. Meanwhile, arrange the lettuce, cilantro and mint leaves, cucumber and onion on a platter. Transfer the meatballs to the platter and serve with chili sauce.
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