Name: Lettuce cups with Moroccan turkey meatballs
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Ingredients: 500 g turkey breast mince (see note); 1 tbs Moroccan seasoning; 1 baby cos lettuce (20 leaves); 1 medium lebanese cucumber cut into matchsticks; 4 small radish cut into matchsticks; 200 g 99% fat-free plain yoghurt; 1 clove(s) garlic crushed

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Ingredients

turkey breast mince

500 g, (see note)

Moroccan seasoning

1 tbs

cos lettuce

1 baby, (20 leaves)

lebanese cucumber

1 medium, cut into matchsticks

radish

4 small, cut into matchsticks

99% fat-free plain yoghurt

200 g

garlic

1 clove(s), crushed

Instructions

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.

Notes

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.

Lettuce cups with Moroccan turkey meatballs

Ingredients

Instructions

Notes

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