Thai-Inspired Turkey Mini-Meatball Lettuce Wraps
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Category
Main Dish
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Cusine
Asian
What do you need?
How to make?
Ingredients
4 T fish sauce
4 T rice vinegar
2 tsp. Asian sesame oil
1/2 tsp. red pepper flakes
1 lb. ground turkey
1 tsp. finely minced garlic
1 T grated fresh ginger root
1 T Asian sesame oil
2 tsp. rice vinegar
1 tsp. soy sauce
2 tsp. + 1 tsp. peanut oil or grapeseed oil
1 small cucumber, cut in thin slices, then sliced into matchstick pieces
3/4 cup mint leaves
8 lettuce leaves
Directions
Mix together the fish sauce, rice vinegar, sesame oil, and red pepper flakes and let the dressing flavors blend while you make and cook the meatballs. Chop garlic and grate fresh ginger root, then add sesame oil, rice vinegar, and soy sauce. Put ground turkey in a bowl, then use a large spoon to mix in the seasoning mixture. The meat mixture is very soft. If you’re not rushed for time I would chill the turkey mixture for 20-30 minutes before making the meatballs, or just make small patties instead of meatballs. Heat 2 tsp. peanut or grapeseed oil in a large heavy frying pan, then use a tablespoon-sized measuring cup to scoop out turkey to make meatballs , adding each one to the hot pan as you make them. Cook the meatballs in two batches so you don’t crowd the pan, cooking each batch until the outside is lightly browned and they’re cooked through, about 5-7 minutes. While meatballs cook, wash and dry mint leaves and cut the cucumber into thin slices, then slice into matchstick pieces. Wash and dry lettuce leaves. When meatballs are done, make Thai Turkey Lettuce Wraps by putting 2-3 meatballs inside a piece of lettuce, drizzling on sauce, and topping with cucumber and mint or cilantro. If you make this for a dinner party, it would be fun to let guests assemble their own, and I’m betting you won’t have any leftovers!.