Baked Hoisin Chicken Meatball Lettuce Wraps Recipe

Instead of ordering food, try this healthy baked hoisin chicken meatball lettuce wrap recipe that only takes 30 minutes.


– 1/4 cup whole milk – 1/4 cup Panko breadcrumb – 1 1/2 lbs ground chicken – 1/4 cup finely chopped scallions (white and green parts) – 1 Tablespoon minced garlic – 2 teaspoons minced fresh ginger – 2 Tablespoons low sodium soy sauce – 1 large egg, lightly beaten – 1/2 cup hoisin sauce – 1/4 cup blackberry preserve – 1 head Boston lettuce, leaves separated – Sesame seeds, for garnish


Warm the oven up to 500ºF and put cooking spray on a mini-muffin pan or baking dish.

Step 1

Put the Panko breadcrumbs and milk in a big bowl. Mix them together and set them aside for 5 minutes.

Step 2

To the bowl with the breadcrumbs, add the ground chicken, onions, garlic, ginger, soy sauce, and egg. Just mix the items together with your hands. 

Step 3

Make meatballs using 3 tablespoons of meat. Put the shaped meatballs on the pan and bake for 15 minutes until cooked.

Step 4

Mix the hoisin sauce and blackberry jam in a small saucepan over medium heat while the meatballs bake.

Step 5

After removing the meatballs from the oven, brush or toss them in the glaze. Serve one or two meatballs per lettuce leaf with sesame seeds.

Step 6


– Calories: 72kcal,  – Carbohydrates: 6g,  – Protein: 5g,  – Fat: 2g,  – Cholesterol: 31mg,  – Sodium: 163mg,  – Potassium: 184mg,  – Sugar: 3g,  – Vitamin A: 250IU,  – Vitamin C: 0.8mg,  – Calcium: 13mg,  – Iron: 0.5mg

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