Baked Chicken Meatball Parcels with Sticky Sauce

Fun and delicious baked chicken meatballs, served in a lettuce parcel.

Serves 8 (allowing 3 meatballs each)



750g minced chicken (you can use turkey or pork)
2 spring onions, chopped
5 cloves of garlic, crushed
20g ginger, chopped finely
30g breadcrumbs
1 tablespoon light soya sauce
½ tsp sesame oil
3 tablespoons cornflour


2 medium tomatoes, roughly chopped
1 tsp vegetable oil
80ml ketchup
1 tablespoon light soya sauce
1 tablespoon Worcester sauce
2 tablespoon orange marmalade (not bitter)
Pinch ground white pepper
½ tsp sesame oil
2 tablespoon water

4 babygem lettuce
200g rice (cooked according to packet instructions) or microwavable rice
Spray light


1) Mix all the ingredients for the meatballs and set aside to marinade for 1.2 hour in the fridge

2) Mix all the ingredients for the sauce in a mixing bowl apart from the tomatoes and vegetable oil

3) Preheat oven 180 degrees fan. Spray the muffin pan with spray light and make sure it is evenly covered

4) Divide the meatball mixture into 24 meatballs and place each in the mini muffin pan. Place in oven for 30 minutes

5) Heat oil in a pan, sautéed the tomatoes for about 3 minutes in medium heat till the tomatoes start to break down

6) Add the sauce mixture and simmer on medium heat for 5 minutes until thick and sticky. Place the cooked meatballs in the sauce and make sure they are covered with the sauce

7) Serve meatballs with rice ontop of lettuce

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