Ingredients
-
1
-
3
-
3
-
3
-
1
-
3
-
1/3
-
1
-
1/3
-
1 1/2
-
1/2
-
1/2
-
1/2
-
1
-
1
Directions
Vietnamese Chicken Meatballs in Lettuce Wraps, From Food & Wine, June 2006 (recipe credited to Jennifer Joyce)
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Steps
|
1
Done
|
Preheat the Oven to 400. Position a Rack in the Top Third of the Oven. |
|
2
Done
|
in a Food Processor, Pulse the Chicken Until Coarsely Ground; Transfer to a Bowl. |
|
3
Done
|
Add the Fish Sauce, Shallots, Garlic, Lemongrass, Chopped Cilantro and Mint, Cornstarch, Salt and Pepper and Mix With Your Hands. |
|
4
Done
|
Line a Large, Rimmed Baking Sheet With Parchment Paper. |
|
5
Done
|
Spread the Sugar on a Plate. |
|
6
Done
|
Using Slightly Moistened Hands, Roll the Chicken Mixture Into 1 1/2-Inch Balls. |
|
7
Done
|
Roll the Meatballs in the Sugar Until They Are Evenly Coated. |
|
8
Done
|
Transfer the Meatballs to the Prepared Baking Sheet and Bake Them For 15 Minutes, Until They Are Lightly Browned and Cooked Through. |
|
9
Done
|
Meanwhile, Arrange the Lettuce, Cilantro and Mint Leaves, Cucumber and Onion on a Platter. |
|
10
Done
|
Transfer the Meatballs to the Platter and Serve With Chili Sauce. |
