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Ingredients
Dressing
1 Tbsp Asian fish sauce
1 Tbsp rice vinegar
½ tsp toasted sesame oil
Pinch red-pepper flakes
Meatballs
1 lb of ground turkey breast
2 cloves garlic, minced
1 Tbsp grated fresh ginger
1 Tbsp toasted sesame oil
1 tsp rice vinegar
2 tsp reduced-sodium soy sauce
12 large Boston lettuce leaves
1 small cucumber cut into matchsticks
1 cup mint leaves
Instructions
To prepare dressing: In small bowl, whisk fish sauce, vinegar, sesame oil, and pepper flakes. Set aside at room temperature.
To prepare meatballs: In large bowl, stir turkey, garlic ginger, sesame oil, vinegar and soy sauce. Form mixture into 24 (2”) meatballs
Lightly coat large nonstick skillet with cooking spray and heat to medium-high. Add meatballs 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.
Servings: 4 to 6 meatballs
Per Serving: 180 calories, 30 g protein, 4 g carbohydrate, 6 g fat, 0.5 g saturated fat, 45 mg cholesterol, 0 g fiber, 480 mg sodium
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