I have made these 3 times so far….each time getting a little better! I am finally happy with this version. I first saw the recipe when it was delivered to my mailbox from Kaylyn’s Kitchen, http://www.kalynskitchen.com/. Kaylyn has fabulous low-carb, South Beach Diet recipes. I have changed up the recipe to suit our taste, and to increase the fiber by adding flax meal. I also prefer to bake them, rather than fry them, as they are very soft. I hope you enjoy them as much as we have!
For the Meatballs
2 pounds lean ground turkey
1 Tablespoon finely minced garlic
1 red bell pepper, finely chopped
1 jalapeno, finely minced
2 Tablespoons fresh grated ginger root
2 Tablespoons sesame oil
2 Tablespoons rice vinegar
1 Tablespoon of soy sauce
1 egg, beaten
2/3 cup ground flax meal
Combine all the ingredients above in a large mixing bowl. Mix well. If time permits, chill for 20-30 minutes.
Scoop the meatballs into 1 inch balls. Place on a baking sheet that has been sprayed with cooking oil. Bake 20 minutes at 350′, making sure internal temperature of meatballs is 160′.
For the Dipping Sauce
1/3 cup of Fish Sauce
1/3 cup of rice vinegar
2 Tablespoons of sesame oil
1 teaspoon crushed red pepper flakes
2 Tablespoons of soy sauce
Mix all together, set aside until ready to use.
For the Lettuce Wraps and Garnishes
1-2 heads of Butter Lettuce, washed and leaves separated
1 cucumber, seeded and sliced
1 bunch of green onions, sliced
1 bunch of mint, chopped
1 bunch of cilantro, chopped
1 lime, cut into wedges
Place one to two meatballs in a leaf of lettuce. Garnish with cucumber, mint, cilantro, and onion. Add a couple spoonful’s of dipping sauce. Roll up like a burrito. Enjoy!
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