|10 min||10 min||4|
|500 gm||Chicken, ground, lean|
|2 tbsp||Panko bread crumbs (use gluten-free if desired)|
|1 tbsp||Soy sauce|
|1 tbsp||Fish sauce (asian fish sauce)|
|1 tbsp||Lemongrass (only the white parts, minced)|
|1 tbsp||Cilantro (coriander) (fresh, chopped)|
|1 1/2 tsp minced||Ginger root|
|1 clove(s)||Garlic (minced)|
|1 pinch||Kosher salt (pinch)|
|1 dash||Black pepper|
|1/4 cup||Avocado oil|
|14 small leaf||Lettuce, butterhead (Boston) (14 actual leaves)|
|4 green onion (stem)||Green onion, scallion, ramp (thinly sliced (four green onions))|
|2 fruit||Lime (2 limes, cut into wedges)|
1. Preheat oven to 350F degrees. Lightly oil a baking sheet.
2. In a bowl, combine the chicken, bread crumbs, soy sauce, fish sauce, lemongrass, cilantro, ginger, and garlic. Season with salt and pepper and mix well. Roll into 1 inch balls.
3. Warm a large saute pan or frying pan over medium heat. Add the oil and heat until it appears to shimmer. Add the meatballs and saute, 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.
4. Arrange the lettuce, green onions and limes on a platter. Server the meatballs on the side. To eat, simply drop a ball (or two) into a lettuce leaf, top with green onions, squeeze some lime juice, fold and enjoy!
Never eat poultry that is raw, or not cooked through. Internal temperature of chicken breast pieces should be 165F or 74C degrees.