Baked Chicken Meatballs with Sweet Oyster Sauce

Baked Chicken Meatballs with Sweet Oyster Sauce might be a good recipe to expand your main course collection. One portion of this dish contains about 28g of protein, 22g of fat, and a total of 439 calories. This recipe serves 4. For $2.94 per serving, this recipe covers 31% of your daily requirements of vitamins and minerals. 378 people have made this recipe and would make it again. This recipe from A Farm Girls Dabbles requires lime wedges, boston lettuce, vegetable oil, and soy sauce. From preparation to the plate, this recipe takes roughly 45 minutes. With a spoonacular score of 91%, this dish is amazing. Users who liked this recipe also liked Turkey (Or Chicken) Meatballs With Sweet Chili Sauce, Baked Chicken Parmesan Meatballs in Tomato Cream Sauce, and Baked Chicken Meatballs with Garlic Dill Yogurt Sauce.

Servings: 4

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Ingredients:

1/4 tsp. black pepper

1 head Boston lettuce, leaves separated

1-1/2 tsp. cornstarch

1 large egg, lightly beaten

chopped fresh cilantro

1 T. minced fresh ginger

2 T. minced fresh ginger

2 cloves garlic, minced

3 cloves garlic, minced

chopped green onion

1 lb. Gold'n PlumpĀ® Ground Chicken

1/4 c. honey

1/8 tsp. kosher salt

lime wedges

3 T. milk

1/3 c. oyster sauce

1/4 c. panko bread crumbs

chopped red bell pepper

1 T. sesame oil

toasted sesame seeds

1 T. minced shallot

2 tsp. soy sauce

3 T. soy sauce

1 T. vegetable oil

1 T. water

Equipment:

mini muffin tray

bowl

oven

sauce pan

whisk

muffin tray

Cooking instruction summary:

for the chicken meatballs:Preheat oven to 450 F. Lightly spray a mini muffin pan with cooking spray and set aside.In a large bowl, stir together the bread crumbs and milk. Once all the milk is absorbed, add the rest of the ingredients for the meatballs. With your hands, mix the ingredients just until combined, without overworking. Use a medium scoop (about 2 tablespoons) to evenly portion out meatballs. This size scoop should give you about 20 to 22 meatballs. Roll the portioned meatballsjust a bit in your hands before placing them into the individual wells of the mini muffin pan. Bake for about 15 minutes, or until meatballs are fully cooked.for the sweet oyster sauce:While the meatballs are baking, prepare the sauce. Add vegetable oil and sesame oil to a medium saucepan over medium to medium-low heat. When oils are warmed, stir in garlic and ginger. Saut for 2 to 3 minutes, stirring regularly, until softened. Do not let the garlic and ginger brown. Then stir in oyster sauce, soy sauce, and honey. Simmer the sauce for about 10 minutes, stirring occasionally, until reduced and thickened a bit. In a very small bowl or cup, whisk together the cornstarch and water to create a slurry. Turn up the heat on the saucepan just a bit, until the sauce is lightly bubbling. Whisk in the slurry until combined. Let sweet oyster sauce lightly bubble away for 3 to 5 minutes, just until it is thickened. Remove saucepan from heat.for lettuce wraps and optional garnishes:Remove meatballs from muffin pan to a large bowl. Drizzle hot sweet oyster sauce over the meatballs and gently fold to coat evenly.To serve, place one to two meatballs in each lettuce leafand then top with optional garnishes. A squeeze of fresh lime finishes them off.

 

Step by step:


1. for the chicken meatballs:Preheat oven to 450 F. Lightly spray a mini muffin pan with cooking spray and set aside.In a large bowl, stir together the bread crumbs and milk. Once all the milk is absorbed, add the rest of the ingredients for the meatballs. With your hands, mix the ingredients just until combined, without overworking. Use a medium scoop (about 2 tablespoons) to evenly portion out meatballs. This size scoop should give you about 20 to 22 meatballs.

2. Roll the portioned meatballsjust a bit in your hands before placing them into the individual wells of the mini muffin pan.

3. Bake for about 15 minutes, or until meatballs are fully cooked.for the sweet oyster sauce:While the meatballs are baking, prepare the sauce.

4. Add vegetable oil and sesame oil to a medium saucepan over medium to medium-low heat. When oils are warmed, stir in garlic and ginger. Saut for 2 to 3 minutes, stirring regularly, until softened. Do not let the garlic and ginger brown. Then stir in oyster sauce, soy sauce, and honey. Simmer the sauce for about 10 minutes, stirring occasionally, until reduced and thickened a bit. In a very small bowl or cup, whisk together the cornstarch and water to create a slurry. Turn up the heat on the saucepan just a bit, until the sauce is lightly bubbling.

5. Whisk in the slurry until combined.

6. Let sweet oyster sauce lightly bubble away for 3 to 5 minutes, just until it is thickened.


Remove saucepan from heat.for lettuce wraps and optional garnishes

1. Remove meatballs from muffin pan to a large bowl.

2. Drizzle hot sweet oyster sauce over the meatballs and gently fold to coat evenly.To serve, place one to two meatballs in each lettuce leafand then top with optional garnishes. A squeeze of fresh lime finishes them off.


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