Teriyaki Meatball Lettuce Wraps

$- 1 pound ground chicken (or turkey) - 1/4 cup breadcrumbs - 1/4 cup green onions, chopped - 1 tablespoon fresh ginger, minced - 2 cloves garlic, minced - 1/4 cup low-sodium soy sauce - 2 tablespoons honey or maple syrup - 1 tablespoon sesame oil - 1 teaspoon rice vinegar - 1 head of butter or iceberg lettuce, leaves separated - Sesame seeds for garnish - Extra green onions for garnish In these Teriyaki Meatball Lettuce Wraps, the ground chicken or turkey makes a great base. I like using lean meats. They keep the dish light and healthy. The breadcrumbs help bind the meatballs together. Green onions add flavor and a fresh crunch. Ginger and garlic bring depth to the meat. Using low-sodium soy sauce keeps the salt level balanced. Honey or maple syrup adds a touch of sweetness. Sesame oil gives a nice nutty flavor. Rice vinegar adds brightness to the sauce. Lettuce wraps let you enjoy these meatballs without heavy carbs. - Additional vegetables like bell peppers or carrots - Spices and herbs like cilantro or chili flakes You can make these wraps even better with add-ins. Adding chopped bell peppers or grated carrots gives a colorful crunch. Fresh herbs like cilantro brighten the dish. If you love a kick, try adding chili flakes for some heat. These options make the meal unique to your taste. - Approximately 300 calories per serving - High protein from chicken or turkey - Low in carbs due to lettuce wraps - Rich in vitamins from fresh vegetables These wraps are not just tasty; they are also healthy. Each serving has around 300 calories, making it a light meal. The ground chicken or turkey offers great protein. Using lettuce instead of bread cuts down on carbs. Fresh veggies provide vitamins and minerals. This meal fits well into a balanced diet while keeping your taste buds happy. {{ingredient_image_1}} To start, gather your ingredients. In a large bowl, combine the ground chicken, breadcrumbs, chopped green onions, minced ginger, and minced garlic. Mix everything until it is well integrated. You want a uniform mixture. Next, shape the mixture into small meatballs, about one inch wide. Place them on a baking sheet lined with parchment paper. Now, preheat your oven to 400°F (200°C). This helps cook the meatballs evenly. Once the oven is ready, bake the meatballs for about 15 to 18 minutes. You'll know they are done when they turn golden brown and are cooked through. While the meatballs bake, wash and separate the lettuce leaves. I recommend using butter or iceberg lettuce for a crisp wrap. Once the meatballs are done, drizzle the remaining teriyaki sauce over them for extra flavor. To assemble, take a lettuce leaf, add 2-3 meatballs, and sprinkle with sesame seeds and extra green onions. Serve right away, letting everyone build their own wraps. To ensure juicy meatballs, use ground chicken or turkey with some fat. This keeps the meatballs moist. Adding breadcrumbs helps too; they soak up moisture and add texture. If you want to try a different method, use an air fryer. Set it to 375°F (190°C) and cook for about 12-15 minutes. This gives you crispy meatballs without extra oil. For sides, consider serving with steamed rice or a light salad. They add balance to the meal. For presentation, arrange the lettuce wraps on a colorful platter. Garnish with sesame seeds and extra green onions. This makes your dish look inviting and fresh. For refrigeration, store leftovers in an airtight container. They stay fresh for up to three days. When reheating, use the oven for best results. Preheat to 350°F (175°C) and warm for about 10 minutes. This helps keep the meatballs tender and tasty. Pro Tips Use Fresh Ingredients: Fresh ginger and garlic will elevate the flavor of your meatballs significantly. Always opt for fresh over dried when possible. Customize the Sauce: Feel free to adjust the sweetness of the teriyaki sauce by adding more honey or maple syrup according to your taste preferences. Experiment with Proteins: While chicken and turkey are great options, you can also try using ground beef or pork for a different flavor profile. Perfectly Cooked Meatballs: Make sure not to overcrowd the baking sheet; this allows for even cooking and browning of the meatballs. {{image_2}} You can switch up the protein in these wraps. Ground beef or pork works well. Each brings a different flavor and texture. If you prefer a lighter option, use ground turkey. For a vegetarian take, try using lentils or chickpeas. Mash them with spices to form meatballs. The flavor remains bold, and you keep it healthy. Want to spice things up? Add chili flakes for heat. They give each bite a nice kick. You can also change the teriyaki sauce. Try a spicy teriyaki or add garlic paste. These tweaks keep the meal fresh and exciting. Mix and match until you find your perfect blend. Serve these wraps with salsa or your favorite dip. A tangy sauce adds extra zest. If you want to switch from lettuce, use rice paper wraps. They offer a chewy texture that complements the meatballs. You can even use cabbage leaves for a crunchier bite. Experiment with what you have on hand! To make these wraps gluten-free, swap regular soy sauce for a gluten-free version. You can use tamari sauce, which is a great alternative. For breadcrumbs, try gluten-free breadcrumbs or crushed rice crackers. This way, you keep the flavor while making it safe for gluten-sensitive folks. Yes, you can meal prep these wraps! Make the meatballs and store them in the fridge for up to three days. You can also freeze them for longer storage. Just reheat them in the oven or microwave before serving. Keep the lettuce wraps separate until you’re ready to eat. This keeps the leaves fresh and crispy. Pair these wraps with some tasty sides. Rice or quinoa works well. You could also serve a light salad or steamed veggies. For extra flavor, try a side of pickled cucumbers or a spicy dipping sauce. These add a nice crunch and complement the wraps perfectly. Many readers love these Teriyaki meatball lettuce wraps. They find them tasty and light. A few shared tips for success. One reader suggested using turkey for a leaner option. Another found adding extra green onions gives a nice crunch. Many enjoyed the sweet and salty balance of the sauce. Readers often make these wraps for parties. They love how easy they are to prepare and serve. Some cooks struggle with shaping meatballs. If the mixture is too sticky, try wetting your hands first. This helps form nice, round shapes. Others worry about meatballs being dry. To prevent this, ensure not to overbake them. Keep an eye on the timer. If you find they are still pink, bake for a few more minutes. Lastly, some faced issues with the sauce. If it’s too thick, add a bit of water to thin it out. Many readers enjoy modifying the recipe. Some replace ground chicken with beef or pork. Others prefer a vegetarian option, using lentils or tofu instead. A few like to add veggies to their meatballs, such as grated carrots or bell peppers. Some even mix in different spices like chili flakes for heat. These twists create unique flavors and textures. Try experimenting to find your favorite version! This blog post highlights how to make tasty Teriyaki Meatball Lettuce Wraps. You learned about the key ingredients, the step-by-step process, and various tips for success. I shared ways to customize your meatballs and suggested tasty dips and sides. The meal is healthy, easy to prepare, and fun to eat. Whether you stick to the recipe or make your own twist, these wraps are sure to please. Enjoy your cooking adventure and make it your own!$

Delicious meatballs made with ground chicken or turkey, served in lettuce wraps with a savory teriyaki sauce.

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Prep Time 15

Cook Time 20

Total Time 35

Course Main Course

Cuisine Asian

Servings 4

Calories 250 kcal

Ingredients

1 pound ground chicken (or turkey)
0.25 cup breadcrumbs
0.25 cup green onions, chopped
1 tablespoon fresh ginger, minced
2 cloves garlic, minced
0.25 cup soy sauce (low-sodium)
2 tablespoons honey or maple syrup
1 tablespoon sesame oil
1 teaspoon rice vinegar
1 head butter lettuce or iceberg lettuce, leaves separated
to taste sesame seeds for garnish
to taste extra green onions for garnish

Instructions

In a large bowl, combine the ground chicken, breadcrumbs, chopped green onions, ginger, and garlic. Mix until well combined.
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Shape the mixture into small meatballs, about 1 inch in diameter, and place them on the prepared baking sheet.
In a separate bowl, whisk together the soy sauce, honey (or maple syrup), sesame oil, and rice vinegar. Pour half of this sauce over the meatballs, coating them evenly.
Bake the meatballs in the preheated oven for about 15-18 minutes, or until they are cooked through and golden brown.
While the meatballs are baking, prepare your lettuce wraps by washing and separating the leaves. This will serve as the wrap for your meatballs.
Once the meatballs are done, drizzle the remaining teriyaki sauce over them for extra flavor.
To assemble, take a leaf of lettuce, add 2-3 meatballs, and top with sesame seeds and extra green onions.
Serve immediately, allowing guests to create their own wraps.

Notes

Use low-sodium soy sauce for a healthier option.

Keyword chicken, healthy, lettuce wraps, meatballs, teriyaki