YOU’LL NEED…

• 1 lb ground chicken
• 1 egg
• 2 tsp cornstarch
• ¼ cup green onions, chopped
• 2 garlic cloves, minced
• 2 tsp fresh ginger, grated
• 2 tsp soy sauce
• salt and pepper to taste
• sliced green onion for serving
• Butter lettuce leaves for serving
• Teriyaki sauce: ⅓  cup water, ½ cup soy sauce, ⅓ honey, 1 garlic clove (minced), ½ tsp fresh ginger (minced), 2 tbsp cornstarch, 1 tbsp sesame seeds

LET’S GET COOKING…

1. Preheat oven to 425°F. Grease a mini-muffin pan or baking sheet.  In a large bowl, combine all meatball ingredients. Form mixture into small balls and place into the greased pan. Bake for 15-20 minutes, or until fully cooked.
2. In a small saucepan on medium-low heat, combine the water, soy sauce, honey, garlic, and ginger. Stir until the honey is fully dissolved. In a small bowl, combine cornstarch and 2 tablespoons of water. Pour the slurry into the sauce and stir until thickened.
3. Transfer cooked meatballs into a dish lined with lettuce, and stir the sauce all over to coat. Sprinkle with sesame seeds and serve.