Tuesday, June 12, 2012

chicken meatballs in lettuce cups... 35 minutes

the goods:

1 tablespoon butter
1 small red onion, half thinly sliced, 1/2 grated
1 pound ground chicken
1 garlic clove, minced
1 cup fresh cilantro leaves, chopped
2 ounces grated cheddar cheese
2 to 3 roma tomatoes, thinly sliced
1 heat butter lettuce, such as Boston or Bibb, leaves separated
Ranch dressing (preferably homemade), for serving

Using your hands, gently combine grated onion, chicken, garlic, cilantro, cheddar, and 1/2 teaspoon each salt and pepper. Divide mixture into 8 portions and form into meatballs. Heat a grill pan to medium-high. Lightly oil pan and grill meatballs until cooked through, about 12 minutes, turning occasionally.

Meanwhile in a small pan, melt butter over medium and cook sliced onion until soft and beginning to brown.

Serve meatballs in lettuce leaves, topped with onions, tomatoes, and ranch if desired.

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