If using bamboo skewers, soak them in cold water. Prepare outdoor grill for direct grilling on medium-high.
From 2 limes, squeeze 1/4 cup juice into bowl. Cut remaining lime into wedges.
To lime juice, add carrots, half of mint, 1/4 teaspoon garlic, 1 teaspoon fish sauce, 1/4 teaspoon sugar, and 1/4 teaspoon freshly ground black pepper. Stir; let stand.
In large bowl, with hands, combine turkey, 1 tablespoon fish sauce, 1 teaspoon sugar, 1/2 teaspoon freshly ground black pepper, and remaining mint and garlic. Shape tablespoon of mixture into meatball. Repeat with remaining mixture. Arrange on skewers, 1/2 inch apart; flatten slightly.
Grill meatballs 4 to 5 minutes or until grill marks appear and meat loses its pink color, turning occasionally.
Divide meatballs and carrot mixture among lettuce leaves. Serve with lime wedges.
Nutritional Information (per serving)
3 cup(s) shredded carrots
1/2 cup(s) packed fresh mint leaves, thinly sliced
2 clove(s) garlic, finely chopped
1 tablespoon(s) lower-sodium fish sauce
1 teaspoon(s) lower-sodium fish sauce, for carrots
1 1/4 teaspoon(s) sugar
1 pound(s) lean (93-percent) ground turkey
12 Boston lettuce leaves
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