Baked Hoisin Chicken Meatball Lettuce Wraps

from 6 votes

Baked Asian Chicken Meatball Lettuce Wraps Recipe on

When it comes to homemade meatballs, one thing is certain: The mere mention of “chicken” raises the dry and flavorless flag in ground meat defeat. We want pork! And beef! And veal! And bacon! And literally anything, anything but chicken! But trust me on this one. With the right seasonings (hello, ginger and garlic) and one seriously superior glaze (nice to see you, hoisin sauce), these Baked Hoisin Chicken Meatball Lettuce Wraps will have you tossing the takeout menus for good.

To guarantee the spherical superiority of your meatballs, you’ll want to adhere to three simple tips:

  • Nix the Overmixing: Don’t overmix the meat or your resulting meatballs will give those golf balls some serious competition at the driving range
  • ‘Tis the Season: Any and all seasonings should be added to the meat mixture prior to the meatballs being cooked to ensure the flavors are baked right into the meat
  • Plan with a Pan: A mini muffin pan does wonders to help meatballs keep their shape and stay in place while baking

Ready to master homemade meatballs? Read on for this 30-minute recipe and keep the takeout-fakeout train rolling with Kale and Chicken Egg RollsEasy Pad Thai with Chicken, Pineapple Chicken Fried Rice and Crispy Baked Hoisin Chicken Wings.

Baked Asian Chicken Meatball Lettuce Wraps Recipe on

Baked Asian Chicken Meatball Lettuce Wraps Recipe on

Baked Asian Chicken Meatball Lettuce Wraps Recipe on

Baked Asian Chicken Meatball Lettuce Wraps Recipe on

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Main Course

Baked Hoisin Chicken Meatball Lettuce Wraps

Toss the takeout menus in favor of this 30-minute recipe for Healthy Baked Hoisin Chicken Meatball Lettuce Wraps.
Author: Kelly Senyei
4.84 from 6 votes
Baked Asian Chicken Meatball Lettuce Wraps Recipe on
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 24 meatballs


  • 1/4 cup whole milk
  • 1/4 cup Panko breadcrumbs
  • 1 1/2 lbs ground chicken
  • 1/4 cup finely chopped scallions (white and green parts)
  • 1 Tablespoon minced garlic
  • 2 teaspoons minced fresh ginger
  • 2 Tablespoons low sodium soy sauce
  • 1 large egg, lightly beaten
  • 1/2 cup hoisin sauce
  • 1/4 cup blackberry preserves
  • 1 head Boston lettuce, leaves separated
  • Sesame seeds, for garnish


  • Preheat the oven to 500ºF and spray a mini-muffin pan or baking dish with cooking spray.
  • In a large bowl, stir together the milk and Panko breadcrumbs and let them sit for 5 minutes.
  • Add the ground chicken, scallions, garlic, ginger, soy sauce and egg to the bowl with the breadcrumbs. Use your hands to mix the ingredients just until combined. (See Kelly’s Notes.)
  • Shape the meat mixture into balls using about 3 tablespoons of meat per meatball. Place the shaped meatballs into the prepared pan and bake for 15 minutes, or until the meatballs are fully cooked.
  • While the meatballs are baking, whisk together the hoisin sauce and blackberry jam in a small sauce pan over medium heat.
  • Remove the meatballs from the oven and either transfer them in batches into the glaze, tossing to coat, or brush the meatballs with the glaze. Place one or two meatballs in each leaf of lettuce, sprinkle with sesame seeds and serve.

Kelly’s Notes:

  • If you can't find ground chicken, you can use ground turkey.
  • Do not overmix the meat or your meatballs will be tough. Using your hands (rather than a spoon) allows you to best gauge the moment when the ingredients are just combined, which will prevent you from overmixing. Full pieces of ground meat should still be visible.
  • ★ Did you make this recipe? Don't forget to give it a star rating below!


Calories: 72kcal, Carbohydrates: 6g, Protein: 5g, Fat: 2g, Cholesterol: 31mg, Sodium: 163mg, Potassium: 184mg, Sugar: 3g, Vitamin A: 250IU, Vitamin C: 0.8mg, Calcium: 13mg, Iron: 0.5mg


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Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.

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Recipe Rating


  1. 4 stars
    Loved the taste. I first tried 3 Tablespoons per meatball but they wouldn’t fit in the mini muffin tin, and I could see that it would only make about 12. I then tried 2 Tablespoons, and it only made 19, but I cooked them that way. Next time I would make them smaller as these were a bit difficult to handle in the lettuce wraps. I served them as hors d’oures.

  2. 5 stars
    I made this recipe as an appetizer for friends and it turned out very well. One friend cannot have dairy, so I went with a non-dairy product instead of whole milk. I only had 1 lb of ground chicken so I added 1/2 lb of ground turkey. I bought bottles of minced garlic and ginger and used standard soy sauce. I didn’t find ‘Boston’ lettuce, so I went with ‘live’ butter lettuce. Bottom line, despite making a few minor modifications, it was excellent, easy to prepare and bake. I will add it to my favorite go to menu items!

  3. 5 stars
    Came out wonderful! Served them with a Pineapple Fried Rice recipe that we’ve been using for years and they paired wonderfully. Thanks so much for the recipe!

  4. 5 stars
    I made these for lunch for the week.
    I absolutely love the flavor profile in these!
    I did bake mine for 20 minutes however.
    Even though I sprayed my non stick pan I still had to scrub a little after everything was said and done.
    Thanks for the great recipe!

    1. Hi Gloria! The Estimated Nutrition Facts provides nutritional information for one meatball. Hope that helps!

  5. 5 stars
    Meal prepped this on Sunday and I’ve been eating it for lunch all week. The meatballs are moist and full of flavor.

  6. I really wanna try this recipe out. Would you mind telling me at what temperature C/F should i bake the meatballs. I’m using OTG.

  7. Do you think these would sit well if I made them ahead of time and then just popped them in the oven before dinner?

    1. Hi Liz – Blackberry jam is a main component of the sauce so any substitution will really alter the flavor.

  8. I made these for my family last night. They loved them! Very yummy and easy to make. Thank you for sharing the recipe, I will definitely be making them again. :)

  9. Hi! I’d like to try this recipe tonight and I’m sure they’re great just like this but I was just wondering if you have any suggestions for any extra filling in these wraps? Like perhaps a marinated veggie slaw of some sort? Or any suggestions for what to serve alongside this dish? Thanks!

  10. Just made these for dinner and they were delicious! The meatballs have excellent flavor and my kids and i loved them! Thank you for this easy, quick and delicious recipe!

  11. Kelly, hi,
    Having marinated chicken in soy for too long, I noticed that the meat breaks down to a mealy consistency. Not sure that freezing is a good idea after soy has been added to the mix. Your recipe sounds wonderful and I am trying it out tomorrow. I like the fact that you are adding milk to the mix because it is perfect for keeping meats tender.

  12. I noticed you have the oven temp at 500 degrees.. that can’t be right.. shouldn’t it be more like 350 or so…

    1. Hi Laurie – The oven temp is correct as written (500°F) and it only takes the meatballs 15 minutes to bake.

  13. You can make your own ‘ground’ chicken in a food processor with chicken breast cut into cubes, pulse, pulse, until you get the desired texture.

    1. Hi Dot! I’ve never tried freezing them so I can’t say with certainty how they’d turn out after. But it should work to freeze the meatballs after forming them and before baking them.

  14. these look SO delicious!! But I don’t have the hoisin sauce or the blackberry preserves immediately on hand? Any subs that you can recommend? Thank you!!!!

    1. Hi Bridget! Hoisin and jam are two of the main components of the sauce so unfortunately I can’t provide substitutes.

    1. Hi Karen! I’ve never tried freezing these meatballs, but if you do, I’d freeze them without the sauce.

  15. Oh!! I love lettuce wraps, they’re such a smart idea to save on calories and make a fantastic pair with anything really :D

  16. Hi Kelly, preparing for a tucked in weekend at home due to the blizzard warnings in our neck of the woods. Found these delightful little meatballs and want to try them tomorrow. I only have ground turkey on hand, do you think it would work?? Many thanks for sharing, LOVE your recipes!!

  17. I’m obsessed with the mixing of hoisin and blackberry in this. That flavor combo has to be outrageously delicious!

  18. oooo! these look so good! I’m loving the idea of the lettuce wrap, I’m sure it adds the perfect crisp. Thanks!

  19. I happen to be one of the people that LOVES any type of meatball, including chicken…and OMG, these chicken meatball lettuce wraps look insanely delicious, definitely need to make!

  20. Asian lettuce wraps of any kind are my fave!! love the idea of using your mini muffin pan!!! now, that’s brilliant! love these, Kelly!

  21. I LOVE chicken meatballs. I made them all the time when we lived in Indiana, not now that we’ve moved to St. Louis, I’m having a much harder time finding it. This recipe makes me want to track some down immediately. They look amazing!

  22. Ground chicken is my top choice for a meatball and these asian flavors sound like they will knock some socks off!