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

Name: Turkey Meatball Lettuce Cups with Honey Adobo Sauce
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 3 ribs Celery, julienned; 1 Pears, Asian, julienned; 2 Tbsp Lemon juice; 2 tsp Maple syrup; 1/2 cup Sour cream (sub plain or Greek yogurt); 4 tsp Vinegar, red wine; 2 tsp Adobo sauce (from a can of chipotle peppers in adobo); 2 tsp Honey; 1/2 tsp Paprika, smoked; 2 stalks Green onions, chopped, green and white parts combined; 12 leaves Lettuce, romaine; ~12 Turkey meatballs (ingredients listed separately), halved; 1 lb Turkey, ground (look for ground dark meat turkey if available); 1 Eggs; 1/4 cup Panko breadcrumbs; 1/2 tsp Salt; 1/4 tsp Black pepper; 1/4 tsp Garlic powder; 2 Tbsp Oil, cooking; 1/4 cup Stock, any type

Active: 45 Total: 45

Original GF Paleo Vegetarian

Turkey Meatball Lettuce Cups with Honey Adobo Sauce

These refreshing lettuce cups, filled with warm meatballs and creamy adobo sauce, are a Cook Smarts classic. We last featured them in 2020, along with a naturally sweet slaw.
Smarts #1: This is a great meal to prep ahead so that all of the components are ready to serve whenever you are.
Smarts #2: Make a double batch of tonight's meatballs to use again on Thursday or freeze them for a future meal.

Ingredients

Metric

Servings:

Pear and Celery Slaw:

Celery - 3 ribs , julienned
Pears, Asian - 1 , julienned
Lemon juice - 2 Tbsp
Maple syrup - 2 tsp

Honey Adobo Sauce:

Sour cream - 1/2 cup (sub plain or Greek yogurt)
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

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
Panko breadcrumbs - 1/4 cup
Salt - 1/2 tsp
Black pepper - 1/4 tsp
Garlic powder - 1/4 tsp
Oil, cooking - 2 Tbsp
Stock, any type - 1/4 cup

Prep

Make honey adobo sauce - Whisk together sour cream, vinegar, adobo sauce, honey, and paprika. (Can be done up to 5 days ahead)
Make meatballs - (Double if making Thursday's meal.) Mix ground turkey with eggs, panko, salt, black pepper, and garlic powder. Form into 1.5" / 4 cm meatballs. (Can be done up to 2 days ahead)
Celery / Pears / Green onions / Lettuce leaves - Prep as directed.
Make slaw - Combine celery, pears, lemon juice, maple syrup, and some salt.

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Make

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.)
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).
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.)
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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