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MEATBALLS - CHICKEN - Chicken Meatballs in Lettuce Wraps
Nb persons: 4
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| Joyce's Vietnamese Chicken Meatballs in Lettuce Wraps •F&W •STAFF-FAVORITE | |
| 1 pound | skinless, boneless chicken thighs, trimmed of visible fat and cut into 1 1/2-inch pieces |
| 3 tablespoons | Asian fish sauce |
| 3 small | shallots, finely chopped |
| 3 | garlic cloves, minced |
| 1 stalk | fresh lemongrass, tender white inner bulb only, minced |
| 3 tablespoons | chopped cilantro, plus 1/3 cup leaves for serving |
| 1 tablespoon | finely chopped mint, plus 1/3 cup leaves for serving |
| 1 1/2 teaspoons | cornstarch |
| 1/2 teaspoon | kosher salt |
| 1/2 teaspoon | freshly ground pepper |
| 1/2 cup | granulated sugar |
| 1 head | Boston or red leaf lettuce, leaves separated |
| 1 small | seedless cucumber—peeled, halved lengthwise and thinly sliced crosswise |
| 1 small | red onion, halved and sliced |
Asian chili sauce, for serving
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Preheat the oven to 400°. Position a rack in the top third of the oven. In a food processor, pulse the chicken until coarsely ground; transfer to a bowl. Add the fish sauce, shallots, garlic, lemongrass, chopped cilantro and mint, cornstarch, salt and pepper and mix with your hands.
Line a large, rimmed baking sheet with parchment paper. Spread the sugar on a plate. Using slightly moistened hands, roll the chicken mixture into 1 1/2-inch balls. Roll the meatballs in the sugar until they are evenly coated. Transfer the meatballs to the prepared baking sheet and bake them for 15 minutes, until they are lightly browned and cooked through.
Meanwhile, arrange the lettuce, cilantro and mint leaves, cucumber and onion on a platter. Transfer the meatballs to the platter and serve with chili sauce.
SUGGESTED PAIRING
The Spanish grape Verdejo has a citrusy zing that goes perfectly with this sweet-spicy lettuce-wrapped chicken. It grows in the Rueda region in north-central Spain.
FROM COOKBOOK SNEAK PREVIEW, RECIPE OF THE DAY: OCTOBER 2009
PUBLISHED JUNE 2006
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