Ingredients
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 tbsp. finely chopped mint
1-1/4 lb. ground turkey
1/4 c. cold water
2 tbsp. minced fresh lemongrass, white portion only
1 tbsp. grated fresh ginger
1 garlic clove, minced
1/2 tsp. salt
2 tbsp. vegetable oil
14 small lettuce leaves
4 green onions, thinly sliced
Preparation
Preheat oven to 350 degrees. Lightly grease a baking sheet.
In a small bowl, combine the vinegar, sugar, 1 tablespoon of the fish sauce, Sriracha, cilantro and mint. Whisk until the sugar is dissolved.
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:
Calories 220 Fat 13 g Sodium 970 mg Carbohydrates 6 g Saturated fat 3 g Calcium 41 mg Protein 20 g Cholesterol 72 mg Dietary fiber 1 g
