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Baked Chicken Meatballs with Sweet Oyster Sauce

These Baked Chicken Meatballs with Sweet Oyster Sauce are a delicious twist on a classic dish!
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Servings: 4 servings

Ingredients

  • 1 lb Goldn Plump Ground Chicken
  • 1 cup Panko bread crumbs
  • 3 tablespoons Milk
  • 2 cloves Garlic minced
  • 1 tablespoon Shallot minced
  • 1 tablespoon Fresh ginger minced
  • 1 large Egg lightly beaten
  • 2 teaspoons Soy sauce
  • 1 teaspoon Kosher salt
  • 1 teaspoon Black pepper
  • 1 tablespoon Vegetable oil
  • 1 tablespoon Sesame oil
  • 1/2 cup Oyster sauce
  • 3 tablespoons Soy sauce
  • 1/4 cup Honey
  • 1.5 teaspoons Cornstarch
  • Boston lettuce for wrapping
  • Optional garnishes Toasted sesame seeds, chopped red bell pepper, chopped fresh cilantro, chopped green onion, lime wedges

Instructions

  • Preheat your oven to 400°F (200°C).
  • In a large mixing bowl, combine the ground chicken, panko bread crumbs, milk, garlic, shallot, ginger, egg, soy sauce, salt, and pepper. Mix until just combined.
  • Use your hands to form the mixture into meatballs, about 1.5 inches in diameter. Place them on a baking sheet lined with parchment paper.
  • Bake the meatballs for 20-25 minutes, or until they are cooked through and golden brown.
  • While the meatballs are baking, heat vegetable oil and sesame oil in a small saucepan over medium heat. Add garlic and ginger, sauté for about 1 minute.
  • Add oyster sauce, soy sauce, and honey to the saucepan. Mix cornstarch with water and stir into the saucepan. Cook until the sauce thickens.
  • Toss the cooked meatballs in the sweet oyster sauce until well coated. Serve in Boston lettuce leaves with garnishes.

Equipment

  • Baking Sheet
  • Mixing Bowl
  • Measuring cups and spoons
  • Knife and cutting board
  • Whisk
  • Small Saucepan

Notes

  • These meatballs are freezer-friendly; freeze them after baking for up to 3 months.
  • Feel free to substitute ground chicken with ground turkey or lean beef.
  • Use any leafy green instead of Boston lettuce for wraps.