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Photo of Lettuce cups with Moroccan turkey meatballs by WW

Lettuce cups with Moroccan turkey meatballs

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 or natural yoghurt, unsweetened

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.