Thai Turkey Lettuce Wraps

This was a meal that I picked out when I was feeling the need for a healthy, light meal. Of course this meal got pushed to the end of the week because it just didn't sound quite as good as some of the other meals. But I was wrong because this meal was fantastic! Andrew and I both loved the flavors of the meatballs and the sauce and they were healthy to boot. Healthy meatballs, who'd have thunk it?!? This was one of those meals that I can't wait to make again because it was just that good!

Thai Turkey Lettuce Wraps

adapted from Kalyn's Kitchen

for the meatballs

1lb ground turkey

1/2 red bell pepper, roughly chopped

1 carrot, roughly chopped

1/2 small white onion, roughly chopped

1-inch piece of ginger, roughly chopped

1 garlic clove, roughly chopped

1/3 cup cilantro leaves

3 sprigs of mint leaves

1 tablespoon soy sauce

1 tablespoon sesame oil

2 tablespoons hoisin sauce

for the sauce

3 tablespoon rice wine vinegar

1 tablespoon fish sauce

1 tablespoon soy sauce

2 teaspoons sesame oil

for serving

lettuce leaves

finely chopped cucumber

shredded carrots

cilantro

mint leaves

In a food processor, add bell pepper, carrots, onion, ginger, garlic, cilantro and mint leaves. Pulse several times, or until everything is finely chopped (not pureed!). Spoon mixture into a large bowl and add turkey, soy sauce and sesame oil. Mix well with your hands. Form into one-inch meatballs and place meatballs on a greased or nonstick baking sheet. Refrigerate for 30 minutes.

Meanwhile, combine all sauce ingredients and let flavors marry while meatballs are resting.

Preheat oven to 350 degrees. Brush meatballs liberally with the hoisin sauce. Bake meatballs for 20-25 minutes. Transfer them to a paper towel-lined plate to get rid of any grease. Serve with the sauce, lettuce leaves, cucumbers, carrots, cilantro and/or mint leaves.