Ingredients:
Dressing:
- 1 tbsp Asian fish sauce
- 1 tbsp rice vinegar
- 1/2 tsp toasted sesame oil
- Pinch of red peppers flakes
Meatballs:
- 1 lb. ground turkey breast
- 2 garlic cloves, minced
- 1 tbsp grated fresh ginger
- 1 tbsp toasted sesame oil
- 2 tsp rice vinegar
- 2 tsp low-sodium soy sauce
- 12 large Boston lettuce leaves
- 1 small cucumber, cut into matchsticks
- 1 cup mint leaves
Makes 4 (6-meatballs) Servings
- For the dressing: In a small bowl, whisk together fish sauce, vinegar, sesame oil and pepper flakes; set aside at room temperature.
- For the meatballs: In a large bowl, stir together turkey, garlic, ginger, sesame oil, vinegar and soy sauce. Form mixture into 24 (2-inch) meatballs.
- Lightly coat a large skillet with cooking spray and heat to medium-high. Add meat balls in 2 batches and cook, turning occasionally, until browned on all sides, 5-7 minutes for each batch.
- Lay 3 lettuce leaves on each of the 4 plates. Place 2 meatballs on top of each leaf. Top meatballs with cucumber and mint leaves, drizzle with dressing, and serve.
WW POINTS VALUE: 4 pts
Note: This recipe appears in the South Beach Diet Taste of Summer Cookbook. Who doesn't love a hearty meatball once in a while? Just because summer is over it doesn't mean you can't enjoy these tasty little treats. I have come to really love Asian food since I started cooking 4 years ago. When you think of meatballs, you normally think of Italian food served with some kind of pasta. Meatballs can be enjoyed in any kind of ethnic palate of any meat. These meatballs are on Phase 1 because there are no breadcrumbs in these meatballs. I really loved these meatballs because they they were spicy, sweet and hot with a cool and refreshing aftertaste from the mint and cucumber. These treats are great for a light lunch, after a workout or even for a dinner party. Forget going out to that local Asian restaurant or order takeout. Cook these Asian treats at home in 30 minutes or less and you'll be happy.
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