Healthy Family: Turkey Meatballs With Lemongrass

Serves 6.

Note: Lemongrass and ginger infuse these flavorful and versatile little meatballs. In this recipe, they're simply served on lettuce leaves which can used as wraps, but they are just as delightful served over rice or as a filling in a banh-mi style sandwich. Fresh lemongrass can be found in the produce section of most grocery stores. To mince the lemongrass, cut off the lower bulb with the woody center and remove tough, outer leaves. The main stalk (the yellow section) is usually about 4 inches long. Thinly slice the stalk, then mince the slices. Fish sauce is available in the Asian section of the supermarket. From Meredith Deeds.

• 1/3 c. rice vinegar

• 2 tbsp. sugar

• 3 tbsp. fish sauce, divided (see Note)

• 1 tbsp. Sriracha sauce, optional

• 2 tbsp. finely chopped fresh cilantro

• 1-1/4 lb. ground turkey

• 1/4 c. cold water

• 2 tbsp. minced fresh lemongrass, white portion only (see Note)

• 1 tbsp. grated fresh ginger

• 1 garlic clove, minced

• 2 tbsp. vegetable oil

• 14 small lettuce leaves

• 4 green onions, thinly sliced

Directions:

Preheat oven to 350 degrees. Lightly grease a baking sheet.

In a large bowl, combine the turkey, water, remaining 2 tablespoons fish sauce, lemongrass, ginger, garlic and salt. Roll the meat mixture into 1-inch balls and place on the prepared baking sheet.

Heat a large nonstick skillet over medium heat. Pour in the oil and heat until shimmering. Add the meatballs and pan-fry, turning them to brown evenly on all sides, about 5 minutes total. Drain on paper towels. Return the meatballs to the baking sheet and bake until cooked through, 3 to 5 minutes.

Line a platter with the lettuce leaves and arrange the warm meatballs on top. Garnish with the green onions and serve the sauce on the side.

Nutrition information per serving:

Calories220Fat13 gSodium970 mg

Protein20 gCholesterol72 mgDietary fiber1 g