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Turkey Meatball Lettuce Cups
with adobo-honey sauce

Active: 30 minTotal: 30 min

We get to reuse last night's adobo-honey sauce drizzled over tonight's lettuce cups (or seitan and corn saute). The crunchiness of the lettuce makes this a summery way to enjoy meatballs.
Smarts: Keep a bowl of water next to you when rolling meatballs. Use it to keep your hands wet, which will prevent the meatballs from sticking to your hands.

Dependency

Ingredients

Servings:
4
Metric
Quinoa:
  • Quinoa - 2/3 cup, uncooked
Turkey Meatball Lettuce Cups:
  • Cilantro - 1/4 bunch, chopped
  • Ground turkey - 1 lb
  • Cumin - 1 tsp
  • Garlic powder - 1 tsp
  • Paprika - 1 tsp
  • Salt - 1/4 tsp
  • Black pepper - pinch
  • Panko breadcrumbs - 1/4 cup
  • Cooking oil - 2 Tbsp
  • Chicken stock - 1/4 cup
  • Iceberg lettuce - 8 leaves
  • Homemade adobo-honey sauce - 6 Tbsp
Apple Celery Salad:
  • Apples - 1, sliced
  • Celery - 3 stalks, sliced
  • Green onions, green parts - 2 stalks, chopped
  • Salad greens - 6 oz
  • Maple syrup - 1 tsp
  • Dijon mustard - 1 tsp
  • Apple cider vinegar - 1 1/2 Tbsp
  • Cooking oil - 2 Tbsp

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
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Prep

  1. Make meatballs - Chop cilantro. Mix ground turkey meat with chopped cilantro, cumin, garlic powder, paprika, salt, pepper, and panko. Form into 1 1/2" (3.75 cm) wide meatballs. If making ahead of time, place onto a plate and cover with plastic wrap. This should make about 8 meatballs. (Should be done up to 1 day ahead)
  2. Quinoa - If not made from last night, combine quinoa with 2x the amount of water (or stock if you prefer) in a saucepan. Add in some salt. Bring to a boil covered. Lower heat, keep covered, and cook until liquid is absorbed, 8 to 10 minutes. (Can be done up to 5 days ahead)

Make

  1. Heat a skillet over medium-high heat. Add oil and then meatballs to heated oil. Sear top and bottom sides for 3 minutes each, until a golden-brown sear forms.
  2. Pour chicken stock into pan, lower heat to medium, and cover loosely with aluminum foil. Cook for another 8 to 12 minutes, until meatballs reach 165F (74C) degrees (you can also just slice through to make sure all the meat is cooked through).
  3. Meanwhile, tear off 2 iceberg lettuce leaves / person. Wash and dry as needed.
  4. Slice apples, celery, and green parts of green onions. If not done from last night, whisk together maple syrup, Dijon mustard, apple cider vinegar, and oil. Season to taste with salt and pepper.
  5. When meatballs are done, slice each into quarters. Divide into lettuce leaves and have everyone drizzle on as much adobo-honey sauce as they want.
  6. Toss apples, celery, green onions, and greens with vinaigrette. Enjoy lettuce cups, salad, and quinoa.

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Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Increase your nutrition smarts


Reviews

This meal has 20 reviews

The meatballs are really good. We didn't eat them with the lettuce cups, just on top of the salad. Also ate leftovers for lunch the next day with quinoa. I love the apple celery salad!

By: Joanna
Posted: Jul 23, 2015
Diet: Gluten-free

I had to edit it since I'm allergic to adobo sauce, but it was soooo gooood. Will be making this again and again.

By: Christina
Posted: Dec 15, 2014
Diet: Original

We used ground chicken. My kids loved these meatballs. Definitely a winner.

By: Twyla
Posted: Oct 01, 2014
Diet: Original

Kind of amazing. The end. My meatballs fell apart. No one cared.

By: candice
Posted: Aug 15, 2014
Diet: Paleo

This was so delicious! The meatballs were so light and flavorful and perfectly cooked. Great use of ground turkey. The salad dressing was amazing! Jess, you make the best salad dressings

By: Lauren
Posted: Aug 07, 2014
Diet: Original

The flavor palette was really delicious, and I loved the tangy salad dressing. I skipped the lettuce wraps because my lettuce head wasn't big enough, so it was just easier to eat with a fork. I gave it a 3 simply because these aren't my absolute favorite meatballs - I love the Mediterranean meatballs better. But definitely still worth making!

By: Marabeth
Posted: Aug 05, 2014
Diet: Original