Joyce's Vietnamese Chicken Meatballs in Lettuce Wraps

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Small Bites by Jennifer Joyce takes the popular restaurant trend of small plates and turns it into a fresh style of entertaining. Joyce's party recipes are clever but extremely doable: She gives chicken meatballs a heavenly sticky glaze, for instance, by rolling them in sugar before baking. Slideshow:  Cocktail Party Recipes 

By Jennifer Joyce
June 2006

Gallery

Credit: © Frances Janisch

Recipe Summary

active:
25 mins
total:
45 mins
Yield:
4
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Ingredients

Directions

  • 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.

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  • 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.

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