Instructions

• Preheat oven to 450°F. Lightly brush a mini muffin pan with a small amount of the vegetable oil from the sauce ingredients; set the pan aside.
• In a large bowl, stir together 1/4 cup panko bread crumbs and 3 tablespoons milk until the milk is absorbed.
• Add the remaining meatball ingredients to the bowl: 1 lb Gold’n Plump® ground chicken, 2 cloves garlic (minced), 1 tablespoon minced shallot, 1 tablespoon minced fresh ginger, 1 large egg (lightly beaten), 2 teaspoons soy sauce, 1/8 teaspoon kosher salt, and 1/4 teaspoon black pepper. Mix with your hands just until combined—do not overwork the mixture.
• Use a medium scoop (about 2 tablespoons) to portion the mixture into approximately 20 to 22 portions. Lightly roll each portion in your hands and place each meatball into a well of the prepared mini muffin pan.
• Bake the meatballs in the preheated oven for about 15 minutes, or until cooked through (an instant-read thermometer should read 165°F).
• While the meatballs bake, prepare the sweet oyster sauce: heat 1 tablespoon vegetable oil and 1 tablespoon sesame oil in a medium saucepan over medium to medium-low heat until warmed.
• Add 3 cloves garlic (minced) and 2 tablespoons minced fresh ginger to the warmed oils. Sauté, stirring regularly, for 2 to 3 minutes until softened but not browned.
• Stir in 1/3 cup oyster sauce, 3 tablespoons soy sauce, and 1/4 cup honey. Simmer the sauce for about 10 minutes, stirring occasionally, until it has reduced slightly.
• In a very small bowl, whisk together 1.5 teaspoons cornstarch and 1 tablespoon water to make a slurry. Increase the saucepan heat until the sauce is lightly bubbling, whisk in the slurry, and let the sauce gently bubble for 3 to 5 minutes until thickened. Remove the saucepan from the heat.
• Transfer the cooked meatballs from the muffin pan to a large bowl. Drizzle the hot sweet oyster sauce over the meatballs and gently fold to coat them evenly.
• Separate and wash the Boston lettuce leaves and pat them dry. To serve, place one to two coated meatballs in each lettuce leaf and top with any desired garnishes from the list: toasted sesame seeds, chopped red bell pepper, chopped fresh cilantro, chopped green onion, and lime wedges for squeezing.