Asian Turkey Meatballs in Lettuce Cups |
|
 |
Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
|
South Beach Diet Phase I Ingredients:
1 tablespoon asian fish sauce |
1 tablespoon rice vinegar |
1/2 teaspoon toasted sesame oil |
1 pinch red pepper flakes |
1 lb ground turkey breast |
2 garlic cloves, minced |
1 tablespoon fresh ginger, grated |
1 tablespoon toasted sesame oil |
2 teaspoons rice vinegar |
2 teaspoons low sodium soy sauce |
12 large boston lettuce leaves |
1 small cucumber, cut into matchsticks |
1 cup mint leaf |
Directions:
1. For the dressing: In a small bowl, whisk together fish sauce, vinegar, sesame oil, and pepper flakes; set aside at room temperature.
2. 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.
3. 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.
4. 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.
5. Per serving: 180 calories, 6 g fat, 0.5 g saturated fat, 30 g protein, 4 g carbohydrates, 0 g fiber, 480 mg sodium.
|
|