Asian Chicken Meatball Wraps
1 container Superior Fresh lettuce
1/4 cup milk
1/4 cup breadcrumbs
1 1/2 lbs. ground chicken
1/4 cup scallions, chopped
1 tbsp. garlic, minced
2 tsp. fresh ginger, minced
2 tbsp. soy sauce
1 egg, lightly beaten
1/2 cup hoisin sauce
1/4 cup blackberry preserves
Sesame seeds for garnish
Preheat oven to 500 degrees and line a baking sheet with parchment paper, or spray a muffin tin with cooking spray.
Mix together milk and breadcrumbs and let sit for 5 minutes, until the milk is absorbed.
Add the ground chicken, scallions, garlic, ginger, soy sauce, and egg to the bowl. Mix together by hand, careful not to over mix.
Shape meat into bite-sized pieces and line onto a baking sheet. Place pan into oven and bake for approximately 15 minutes.
While meatballs are cooking, mix together the hoisin sauce and blackberry preserves over medium heat.
Remove meatballs from oven and immerse in sauce mixture until all are coated.
To serve, place a few meatballs in each lettuce leaf and sprinkle with sesame seeds.