TURKEY MEATBALLS WITH LEMONGRASS AND GINGER

Steps:

• 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