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Turkey Meatball Lettuce Cups with Honey Adobo Sauce
with pear and celery slaw

Active: 45 Total: 45

We're giving one of our favorite classic recipes a makeover! We took these refreshing lettuce cups and added a crunchy, naturally sweet slaw and an even creamier sauce. The original version of this meal can be found here.
Smarts: This is a great meal to prep ahead so that all of the components are ready to serve whenever you are.



Pear and Celery Slaw:
  • Celery - 3 ribs , julienned
  • Pears, Asian - 1 , julienned
  • Lemon juice - 2 Tbsp
  • Maple syrup - 2 tsp
Turkey Meatball Lettuce Cups:
  • Green onions - 2 stalks , chopped, green and white parts combined
  • Lettuce, romaine - 12 leaves
  • Turkey meatballs (ingredients listed separately) - ~12 , halved
Turkey Meatballs:
  • Turkey, ground - 1 lb (look for ground dark meat turkey if available)
  • Eggs - 1
  • Almond flour - 3 Tbsp
  • Salt - 1/2 tsp
  • Black pepper - 1/4 tsp
  • Garlic powder - 1/4 tsp
  • Oil, cooking - 2 Tbsp
  • Stock, any type - 1/4 cup
Honey Adobo Sauce:
  • Tahini - 1 Tbsp (sub any nut butter)
  • Vinegar, red wine - 4 tsp
  • Adobo sauce - 2 tsp (from a can of chipotle peppers in adobo)
  • Honey - 2 tsp
  • Paprika, smoked - 1/2 tsp


  1. Make honey adobo sauce - Whisk together tahini, vinegar, adobo sauce, honey, and paprika. (Can be done up to 5 days ahead)

  2. Make meatballs - (If making Thursday’s meal, double the meatballs.) Mix ground turkey with eggs, almond flour, salt, black pepper, and garlic powder. Form into 1.5" / 4 cm meatballs. (Can be done up to 2 days ahead)

  3. Celery / Pears / Green onions / Lettuce leaves - Prep as directed.

  4. Make slaw - Combine celery, pears, lemon juice, maple syrup, and some salt.

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  1. Heat a large skillet with oil over medium heat. Add meatballs and sear until golden brown on a few sides, ~5 minutes. (Note: If making Thursday’s meal, cook those at the same time. If the pan is not big enough to cook all of the meatballs at once, do this in batches.) 

  2. Pour stock into pan with meatballs. Lower heat to medium-low and cover with a lid. Cook, covered, for another 6 to 8 minutes until meatballs are cooked through (internal temperature should be 165F / 74C; or slice into one to be sure).

  3. Remove meatballs from pan and allow to cool slightly. Slice meatballs in half. (You can slice the meatballs for Thursday at the same time, remembering to reserve them for that meal.)

  4. Set out lettuce leaves, meatballs, sauce, green onions, and slaw. Fill lettuce wraps with meatballs, sauce, and green onions at the table. You can add some slaw to lettuce wraps or have it on the side. Enjoy!



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