Keep the fresh vibes rolling with these sticky-sweet chicken meatballs, served up in lettuce leaves with a pinch of carrots and a hit of togarashi seasoning.
Contains: eggs, wheat, soy.
Note: The meatball mix may arrive frozen for freshness. Store it in the refrigerator to defrost before cooking. If you need to defrost it same day, place the sealed package in a bowl of cold water, and leave the tap running in a thin stream for about 30 minutes.
What You Get
Ginger chicken meatball mix (see note)
Togarashi (Japanese seasoning)
What You'll Need
Sesame oil (optional)
Preheat the oven to 450°F. Line a sheet pan with foil and grease the foil.
Roll the chicken into meatballs, about 1½ inches in diameter, and space them on the prepared pan. (They may be a bit sticky, but you can rub a little oil between your palms.) Roast until golden and no longer pink at the center, about 15 minutes. Drizzle with the teriyaki sauce and turn to coat.
Meanwhile, trim the butter lettuce and separate the leaves. Place 1 cup of carrots in a bowl, drizzle with the juice of ½ lime and 1 tablespoon sesame oil or vegetable oil, season with a pinch of salt, and toss to coat. Reheat the rice in the microwave until steamed through and warm, 1 to 2 minutes or according to package instructions.
To build the lettuce cups, place the leaves on plates, and fill with the rice, glazed meatballs, and dressed carrots. Sprinkle with the togarashi and serve warm.