Asian Turkey Meatballs in Lettuce Cups
This came from the South Beach Taste of Summer Cookbook
Dressing 1 tablespoon Asian fish sauce 1 tablespoon rice vinegar 1/2 teaspoon toasted sesame oil Pinch of red pepper flakes Meatballs 1 pound ground turkey breast 2 garlic cloves, minced 1 tablespoon grated fresh ginger (used more) 1 tablespoon toasted sesame oil 2 teaspoons rice vinegar 2 teaspoons low-sodium soy sauce 12 large Boston lettuce leaves 1 small cucumber, cut into matchsticks 1 cup mint leaves For the dressing: In a small bowl, whisk together fish sauce, vinegar, sesame oil, and pepper flakes; set aside at room temperature. For the meatballs: In a large bowl, stir together turkey, garlic, ginger, sesame oil, vinegar and soy sauce. Form mixture into 24 (2-inch) meatballs. Lightly coat a large nonstick skillet with cooking spray and heat to medium-high. Add meatballs in two batches and cook, turning occasionally, until browned on all sides, 5 to 7 minutes for each batch. Lay 3 lettuce leaves on each of 4 plates. Place 2 meatballs on top of each leaf. Top meatballs with cucumber and mint leaves, drizzle with dressing and serve. Makes 4 (6 meatball) servings. Per serving: 180 calories, 6 g fat, 0.5 g saturated fat, 30 g protein, 4 g carbohydrates, 0 g fiber, 480 mg sodium. |
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