Instructions

• Preheat the oven to 450°F. Lightly spray a mini muffin pan with cooking spray and set it aside.
• In a large bowl, stir together 1/4 cup panko bread crumbs and 3 tablespoons milk. Let the milk absorb into the crumbs.
• Add 1 lb Gold’n Plump® Ground Chicken, 2 minced garlic cloves, 1 tablespoon minced shallot, 1 tablespoon minced fresh ginger, 1 lightly beaten large egg, 2 teaspoons soy sauce, 1/8 teaspoon kosher salt, and 1/4 teaspoon black pepper to the bowl with the soaked crumbs.
• Using your hands, mix the ingredients gently just until combined. Do not overwork the mixture.
• Using a medium scoop (about 2 tablespoons), portion the mixture into even meatballs (this should yield about 20–22 meatballs). Roll each portion slightly in your hands and place each meatball into a well of the prepared mini muffin pan.
• Bake the meatballs at 450°F for about 15 minutes, or until fully cooked (internal temperature reaches 165°F) and lightly browned. Remove from the oven.
• While the meatballs bake, make the sweet oyster sauce: heat 1 tablespoon vegetable oil and 1 tablespoon sesame oil in a medium saucepan over medium heat until warmed (not smoking).
• Add 3 minced garlic cloves and 2 tablespoons minced fresh ginger to the warmed oils and sauté 2–3 minutes, stirring regularly, until softened but not browned.
• Stir in 1/3 cup oyster sauce, 3 tablespoons soy sauce, and 1/4 cup honey. Reduce heat to a gentle simmer and cook about 10 minutes, stirring occasionally, until the sauce has reduced and thickened slightly.
• In a very small bowl, whisk together 1.5 teaspoons cornstarch and 1 tablespoon water to make a slurry. Increase the heat under the saucepan just until the sauce is lightly bubbling, then whisk in the slurry. Let the sauce bubble gently 3–5 minutes, stirring, until it thickens. 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 fold gently to coat evenly.
• To serve, place one to two sauced meatballs in each separated Boston lettuce leaf. Top with optional garnishes as desired: toasted sesame seeds, chopped red bell pepper, chopped fresh cilantro, chopped green onion, and a squeeze of lime.