Lettuce Wrap with Turkey Meatballs

These are as much fun to make as they are to eat. Get the kids helping with these! You can use other lettuce leaves, but I have found the tender Boston bib leaves work the best for wraps.

Serves 4

Ingredients:

3 Limes
3 c. shredded carrots
1/2 c. packed fresh mint leaves
2 clove garlic
1 tbsp. lower-sodium fish sauce
1 tsp. lower-sodium fish sauce
1 1/4 tsp. sugar
1 lb. lean ground turkey
12 Boston lettuce leaves

Directions:

1. If using bamboo skewers, soak them in cold water. Prepare outdoor grill for direct grilling on medium-high. You can also make these under the broiler in your oven. It’s more clean-up than the grill, but still tasty!
2. From 2 limes, squeeze 1/4 cup juice into bowl. Cut remaining lime into wedges.
3. To lime juice, add carrots, half of mint, 1/4 teaspoon garlic, 1 teaspoon fish sauce, 1/4 teaspoon sugar, and 1/4 teaspoon freshly ground black pepper. Stir; let stand.
4. In large bowl, with hands, combine turkey, 1 tablespoon fish sauce, 1 teaspoon sugar, 1/2 teaspoon freshly ground black pepper, and remaining mint and garlic. Shape tablespoon of mixture into meatball. Repeat with remaining mixture. Arrange on skewers, 1/2 inch apart; flatten slightly.
5. Grill meatballs 4 to 5 minutes or until grill marks appear and meat loses its pink color, turning occasionally.
6. Divide meatballs and carrot mixture among lettuce leaves. Serve with lime wedges.