Romaine lettuce leaves should be used for more than Caesar salads, so here I use them to wrap moist chicken meatballs, bursting with the flavors of Asian cuisine. Trust me, beef meatballs have met their match! Makes 15 meatballs (serves 4-5)
Why (the science): You’ll find 21 grams of satiating protein in a 3-meatball lettuce wrap! And because these chicken meatballs are baked instead of sautéed or even fried, you’re also able to limit the amount of fat (and therefore calories) in this light but filling dish!
1 ¼ lbs. ground chicken
1 cup diced mushrooms
1 cup finely diced red onion
2 cloves of garlic, minced
2 tablespoons sesame oil
2 tablespoons soy sauce
2 tablespoons tomato paste
½ teaspoon ground pepper
1 head romaine lettuce leaf
Preheat oven to 500˚ F and grease a baking sheet with nonstick cooking spray.
Simply combine all ingredients, except the romaine lettuce, in a large bowl.
Take 2 spoonful’s of the mixture, and roll into balls, making 15 medium-sized meatballs.
Bake for 15 minutes.
Let rest for 3-4 minutes so that the juices redistribute, and then serve each person 3-4 meatballs on a large romaine lettuce leaf.
You can eat this dinner with your hands, as you wrap the meatballs in the leaf like a burrito. Add some avocado (optional) for added creaminess.