Meatball Lettuce Wrap

Meatball Lettuce Wrap

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Date December 17, 2013
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Robert Lean Turkey meatball warps
Posted In Lunch Recipes


  • 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)

Calories 230
Total Fat 7g
Saturated Fat 2g
Cholesterol 66mg
Sodium 415mg
Total Carbohydrate 15g
Dietary Fiber 4g
Sugars --
Protein 27g
Calcium --



  • 3 limes
  • 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
  • PREP 10 min
  • COOK 8 min
  • READY IN 20 min
  • YIELD 4
  • DIFFICULTY Beginner
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