Hoisin Meatball Lettuce Wraps Food

BAKED HOISIN CHICKEN MEATBALL LETTUCE WRAPS

Steps:

• Preheat the oven to 500ºF and spray a mini-muffin pan or baking dish with cooking spray.
• In a large bowl, stir together the milk and Panko breadcrumbs and let them sit for 5 minutes.
• Add the ground chicken, scallions, garlic, ginger, soy sauce and egg to the bowl with the breadcrumbs. Use your hands to mix the ingredients just until combined. (See Kelly's Notes.)
• Shape the meat mixture into balls using about 3 tablespoons of meat per meatball. Place the shaped meatballs into the prepared pan and bake for 15 minutes, or until the meatballs are fully cooked.
• While the meatballs are baking, whisk together the hoisin sauce and blackberry jam in a small sauce pan over medium heat.
• Remove the meatballs from the oven and either transfer them in batches into the glaze, tossing to coat, or brush the meatballs with the glaze. Place one or two meatballs in each leaf of lettuce, sprinkle with sesame seeds and serve.

GINGER PORK LETTUCE WRAPS

Steps:

• In a large skillet, cook pork and onion over medium heat 6-8 minutes or until pork is no longer pink and onion is tender, breaking up pork into crumbles., Stir in hoisin sauce, garlic, ginger, vinegar, soy sauce and chili sauce until blended. Add water chestnuts, green onions and oil; heat through. To serve, place pork mixture in lettuce leaves; fold lettuce over filling. Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little water if necessary.

HOISIN TURKEY LETTUCE WRAPS

Steps:

• In a large skillet, cook and crumble turkey with vegetables in sesame oil over medium-high heat until turkey is no longer pink, 8-10 minutes, breaking up turkey into crumbles. Stir in hoisin sauce, vinegar, soy sauce, ginger and garlic; cook and stir over medium heat until sauce is slightly thickened, about 5 minutes. Serve in lettuce leaves.