Asian Turkey Meatballs In Lettuce Cups Recipes

ASIAN TURKEY LETTUCE CUPS

Steps:

• In a small bowl, whisk soy sauce, sugar, sesame oil and, if desired, chili sauce until blended. In a large skillet, cook turkey and celery 6-9 minutes or until turkey is no longer pink, breaking up turkey into crumbles; drain., Add ginger and garlic to turkey; cook 2 minutes. Stir in soy sauce mixture, water chestnuts and carrot; cook 2 minutes longer. Stir in rice; heat through. Serve in lettuce leaves.

ASIAN TURKEY MEATBALLS

Steps:

• Preheat oven to 400 degrees and line a sheet pan with aluminum foil. Set aside.
• Combine all ingredients for the meatballs in a mixing bowl and mix until well combined.
• Roll the meatballs into balls that are 1 1/4". Place on the sheet pan and bake for 12 minutes or until the meatballs are cooked through.
• While the meatballs are cooking, combine the ingredients for the teriyaki sauce in a small saucepan over medium heat for 5-6 minutes, stirring regularly.
• Once the meatballs are done cooking, transfer them to a mixing bowl and pour the sauce over them. Gently mix so so the sauce covers all of the meatballs completely. Serve topped with green onions and sesame seeds on top over rice or noodles.

ASIAN TURKEY MEATBALLS

Steps:

• Preheat oven to 400 degrees. Add turkey, breadcrumbs, garlic, green onions, egg, sesame oil and soy sauce. Mix with your hands until combined.
• Grease a baking sheet with oil. Portion out 12 meatballs. (Working with slightly wet hands helps)
• Place meatballs on the oiled baking sheet and cook for 15 minutes or until fully cooked, flipping halfway through.
• Take out of the oven and toss with the Asian sauce.
• Serve immediately and garnish with green onions and sesame seeds, if desired.

HOISIN MEATBALL LETTUCE WRAPS

Steps:

• Place cornstarch in a shallow bowl. In a large bowl, combine the next 7 ingredients. Add beef and pork; mix lightly but thoroughly. Shape into 1-in. balls; coat with cornstarch., In a large cast-iron or other heavy skillet, heat 2 tablespoons oil over medium heat. Brown meatballs in batches, adding additional oil as needed. Remove with a slotted spoon; drain on paper towels., Add sauce ingredients to skillet; cook and stir over medium heat until blended. Return meatballs to pan; bring to a boil. Reduce heat; simmer, uncovered, until meatballs are glazed and cooked through, 5-8 minutes, stirring occasionally. Serve meatballs in lettuce leaves; sprinkle with cilantro.

MINI ASIAN MEATBALLS IN LETTUCE CUPS

Steps:

• Finely chop together garlic, ginger, and scallions. In a bowl, gently combine garlic mixture with ground beef, fish sauce, and salt. Form mixture into 52 meatballs, each 1 inch in diameter.
• Heat oil in a large skillet over high. Working in batches, fry meatballs until browned and cooked through, about 5 minutes a batch.
• In a small bowl, mix together mayonnaise and lime juice. Serve meatballs in lettuce cups, with lime mayonnaise and accompaniments.

ASIAN TURKEY MEATBALLS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Combine turkey, cilantro, bread crumbs, egg, scallions, vegetable oil, sesame oil, and soy sauce in a large bowl. Gently mix with your hands until combined. Roll tablespoon-sized scoops between your palms to form meatballs. Arrange meatballs on the prepared baking sheet.
• Bake in the preheated oven until well browned, 20 to 25 minutes.
• Meanwhile, make the dipping sauce. Smash ginger with the heavy side of a knife and place in a small pot. Add brown sugar, soy sauce, rice vinegar. Stir over medium-low until sugar dissolves, about 3 minutes. Simmer, stirring frequently, until slightly thickened, about 3 minutes. Fish out ginger and divide sauce among small cups.
• Serve meatballs alongside sauce, with toothpicks for dipping.

ASIAN TURKEY MEATBALLS IN LETTUCE CUPS

Steps:

• 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.
• 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.
• Per serving: 180 calories, 6 g fat, 0.5 g saturated fat, 30 g protein, 4 g carbohydrates, 0 g fiber, 480 mg sodium.