1 stalk of fresh lemongrass, tender white inner bulb only, minced
1/2 yellow bell pepper, finely chopped
1 celery stalk, finely chopped
3 tablespoons chopped cilantro, plus 1/3 cup leaves for serving
1 tablespoon finely chopped mint, plus 1/3 cup leaves for serving
1 1/2 teaspoons cornstarch
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
1/2 cup granulated sugar
1 head Boston or red leaf lettuce, leaves separated
1 small seedless cucumber—peeled, halved lengthwise and thinly sliced crosswise
Asian chili sauce, for serving
Instructions
Preheat the oven to 400°. Position a rack in the top third of the oven. In a mixing bowl, combine turkey, fish sauce, shallots, garlic, lemongrass, bell pepper, celery, chopped cilantro and mint, cornstarch, salt and pepper and mix with your hands.
Line a large, rimmed baking sheet with parchment paper. Spread the sugar on a plate. Using slightly moistened hands, roll the chicken mixture into 1 1/2-inch balls. Roll the meatballs in the sugar until they are evenly coated. Transfer the meatballs to the prepared baking sheet and bake them for 15 minutes, until they are lightly browned and cooked through. (I finished them off under the broiler for a few minutes for a little extra browning.)
Meanwhile, arrange the lettuce, cilantro and mint leaves, cucumber and onion on a platter. Transfer the meatballs to the platter and serve with chili sauce.
(I wonder how they would turn out if brown sugar was substituted.)
Originally Submitted
3/11/2012
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