Asian Turkey Meatballs in Lettuce Cups

(Originally posted by Blest)

• Dressing
• 1 Tbsp Asian fish sauce
• 1 Tbsp Rice Vinegar
• 1/2 Tsp Toasted Sesame oil
• pinch red pepper flakes
• Meatballs
• 1 pound ground turkey breast
• 2 garlic cloves, minced
• 1 Tbsp grated fresh ginger
• 1 Tbsp Toasted Sesame oil
• 2 tsps rice vinegar
• 2 tsps low sodium soy sauce
• 12 large Boston lettuce leaves
• 1 small cucumber, cut into matchsticks
• 1 cup mint leaves

 For the dressing: In a small bowl, whisk together fish sauce, vinegar, sesame oil, and pepper flakes; set aside at room temperature.

For the meatballs: In a large bowl, stir together turkey, garlic, ginger, sesame oil, vinegar, and soy sauce. Form mixture into 24 (2-inch) meatballs. Lightly coat a large nonstick skillet with cooking spray and heat to medium-high. Add meatballs in two batches and cook, turning occasionally, until browned on all sides, 5 to 7 minutes for each batch. (Or put them all on your broiler pan and broil til done!)

Lay 3 lettuce leaves on each of 4 plates. Place 2 meatballs on top of each leaf. Top meatballs with cucmber and mint leaves, drizzle with dressing and serve.

Makes 4 (6 meatball) servings

Per serving: 180 calories, 6g fat, 30g protein, 4g carbs, 480mg sodium

A Phase 1 recipe from The South Beach Diet: Taste of Summer Cookbook