Chicken , Ginger , Lettuce , Sesame
Best for: A light supper or a platter everyone can assemble themselves.
Ginger and garlic give these chicken meatballs plenty of flavor. Crisp lettuce, cucumber, and a sesame-lime dressing keep the finished cups fresh and easy to eat.
Grill: Two-zone, 400°F. Equipment: Grill-safe perforated pan, tongs, thermometer.
Ingredients
Chill: 20 minutes. Total: 55 minutes.
- 1 pound ground chicken
- ⅓ cup panko breadcrumbs
- 1 large egg
- 1 tablespoon finely grated fresh ginger
- 2 garlic cloves, finely grated
- 1 tablespoon low-sodium soy sauce, for meatballs
- 2 teaspoons neutral cooking oil, divided
- 6 scallions, trimmed
- 2 tablespoons lime juice
- 1 tablespoon low-sodium soy sauce, for dressing
- 1 tablespoon toasted sesame oil
- 2 teaspoons honey
- 1 tablespoon water
- 1 small cucumber, cut into thin matchsticks
- 12–16 butter lettuce leaves, washed and dried
- 1 teaspoon sesame seeds
Directions
Mix chicken, panko, egg, ginger, garlic, and the meatball soy sauce gently. Form 16 meatballs and refrigerate for 20 minutes to firm up.
Preheat the grill. Whisk lime juice, dressing soy sauce, sesame oil, honey, and water; set aside in a clean bowl.
Brush scallions with 1 teaspoon neutral oil. Grill for 2–3 minutes, turning until lightly charred, then cut into short lengths on a clean board.
Oil the perforated pan with the remaining teaspoon oil. Add meatballs and grill over medium direct heat for 10–14 minutes, turning carefully several times, until centers reach 165°F. Move to indirect heat if browning too fast.
Arrange lettuce leaves on a platter and divide cucumber and scallions among them.
Add meatballs, spoon on a little dressing, and sprinkle with sesame seeds. Serve remaining dressing alongside.
Grilling tip: A perforated pan helps delicate chicken meatballs keep their shape and prevents them from slipping between the grates.
