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Turkey Meatball Lettuce Cups
with apple celery salad and quinoa

Active: 30 min Total: 30 min

We get to reuse last night's adobo-honey sauce drizzled over tonight's lettuce cups. 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.

Ingredients

Servings:
4
Metric
Quinoa:
  • Quinoa - 2/3 cup, uncooked
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
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
  • Leftover Adobo-honey sauce (from Tue) - 6 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" (4 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)

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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.

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Reviews

Ratings

Original (292)
Gluten-free (27)
Paleo (30)
Vegetarian (40)

112 reviews

Everyone loved it. I used apple cider in the sauce rather than red wine vinegar. Tasted great. Salad flavor so were complimentary to the meal. Great dinner

By: Kara
Posted: Apr 15, 2016
Diet: Paleo
0 Helpful

I enjoyed the meatballs and wraps. I don't like celery so we just had apples. I have not yet developed a tast for quinoa... It seemed a little bland

By: Ginger
Posted: Mar 09, 2016
Diet: Original
0 Helpful

These were really yummy! I left out the celery though because I really don't like celery in salads.

By: Nicole
Posted: Mar 04, 2016
Diet: Original
0 Helpful

The meatballs were the best thing about this dish - I'll be making those again. The sauce and the salad however were okay, but it felt a bit like a chore eating them.

By: Monika
Posted: Feb 25, 2016
Diet: Original
0 Helpful

Big portions. The meatballs were the highlight. Both dressing and sauce were too sweet. The salad was nothing special.

By: Samantha
Posted: Feb 18, 2016
Diet: Original
0 Helpful

Uesed gluten free panko crumbs. Really digged the sauce

By: laura
Posted: Feb 12, 2016
Diet: Gluten-free
0 Helpful