1 jalapeño pepper, minced (if you don’t like spicy food remove all seeds and pith)
2 teaspoons granulated sugar
1 teaspoon salt
Boston lettuce leaves, for serving
Steamed brown rice, for serving
Directions
for the pickled cucumber salad
Combine the cucumber, onion, sesame oil, vinegar, sugar, salt and red pepper flakes (if using) in a mixing bowl. Let sit for at least 15 minutes before serving. Or make ahead as it will keep in the fridge for up to 5 days.
for the ginger scallion sauce
In a small mixing bowl, combine the scallions, ginger, soy sauce, oil and vinegar. Letting the sauce sit in the fridge for 30 minutes before eating will deepen the flavor.
for the lettuce wraps
Preheat a lightly oiled grill pan or grill over medium-high heat. If using a grill you might want to skewer the meatballs to make them easier to turn and cook.
Combine the ground chicken, onion, garlic, ginger, jalapeño, sugar and salt in a large mixing bowl until just combined. Be sure not to over-mix. Divide into 12 evenly sized meatballs. Grill for 4-5 minutes per side until they reach an internal temperature of 165 degrees F. Remove from the heat and use the lettuce to make wraps stuffed with the rice, grilled meatballs, pickled cucumber salad and ginger scallion sauce.
Recipe by Lemon & Mocha at http://www.lemonandmocha.com/2019/09/25/asian-chicken-meatball-lettuce-wraps/