Lettuce cups with Moroccan turkey meatballs
0 - 3
PersonalPoints™ per serving
Turkey breast mince
500 g, (see note)
1 baby, (20 leaves)
1 medium, cut into matchsticks
4 large, cut into matchsticks
99% fat-free plain yoghurt
1 clove(s), crushed
- 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.
- Meanwhile, top lettuce leaves with cucumber and radish. Combine yoghurt and garlic in a small bowl.
- 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.