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+ servings

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.
5 from 4 votes
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
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.
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