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Photo of Lettuce cups with Moroccan turkey meatballs by WW

Lettuce cups with Moroccan turkey meatballs

0 - 3
PersonalPoints™ per serving
Total Time
20 min
10 min
10 min


Turkey breast mince

500 g, (see note)

Moroccan seasoning

1 tbs

Cos lettuce

1 baby, (20 leaves)

Lebanese cucumber

1 medium, cut into matchsticks

Red radish

4 large, cut into matchsticks

99% fat-free plain yoghurt

200 g


1 clove(s), crushed


  1. Preheat grill on high. Line a baking tray with foil. Combine mince and spice mix in a large bowl. Using wet hands, roll mixture into 20 balls. Place balls on prepared tray and grill, 5cm from heat source, for 8 minutes or until golden and cooked through.
  2. Meanwhile, top lettuce leaves with cucumber and radish. Combine yoghurt and garlic in a small bowl.
  3. Serve meatballs in lettuce leaves with a dollop of garlic yoghurt.


TIPS: Ask your butcher for lean turkey breast mince. Alternatively, buy skinless turkey breast steaks, trim any fat and process, in 250g batches, in a food processor until it reaches a mince texture. Take care not to over-process the mince or it will turn to paste. You will need 20 cos lettuce leaves. ADD IT: ½ cup fresh mint leaves (torn) with radish in Step 2. SWAP IT: Turkey for lean chicken breast mince.