The romaine coming from the farm has been so seductive; creamy white with light green tips, crisp and succulent. I’ve enjoyed the whole leaves as a crisp counter point to rich and spicy flavors, like these meatballs with an Asian splash.

Spicy Hoisen Chicken Meatballs with Romaine Leaves

Serves 4

1 pound lean ground chicken

1 egg

1 cup Japanese Panko breadcrumbs

1/2 cup chopped onion

1/4 teaspoon chili flakes

2 garlic cloves, minced

1/2 cup hoisin sauce

1 teaspoon grated fresh ginger

1 cup grated carrots

8 large romaine leaves, washed a trimmed

2 tablespoons chopped cilantro

Heat oven to 400 degrees. Mix together the ground chicken, egg, breadcrumbs, onion, half of  the garlic and half of the hoisin sauce in a bowl, season with salt and pepper, and mix to combine. Roll mixture, about 2 tablespoons, into balls, and place on a baking sheet. Bake in oven for about 5 minutes, until meatballs start to become slightly firm.

Meanwhile, mix together the remaining hoisen, garlic and ginger.Remove meatballs from the oven, and using a pastry brush, lightly brush the sauce on the partially cooked meatballs. Return to oven and continue to bake for another 5 minutes, or until meatballs are very firm to the touch and cooked through.

Place meatballs on romaine leaves, top with grated carrots and cilantro, and enjoy right away.