Apricot Ginger Teriyaki Turkey Meatball Lettuce Boats

Apricot Ginger Teriyaki Turkey Meatball Lettuce Boats

Featuring

These light and flavorful lettuce boats are filled with juicy baked turkey meatballs and glossy vegetables tossed in a sauce made with Apricot Ginger Teriyaki Glaze. The glaze is mixed into the meatballs for tenderness and used again as a sticky finishing sauce for shine and sweet savory flavor.

Ingredients

Turkey Meatballs

• 1 pound ground turkey (93 percent lean works well)
• 1/3 cup plain breadcrumbs
• 1/4 cup finely minced onion
• 1 large egg
• 2 tablespoons Apricot Ginger Teriyaki Glaze
• 1 tablespoon low sodium soy sauce
• 1 teaspoon grated fresh ginger
• 1 clove garlic, minced
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper

Vegetable Stir Fry

• 2 teaspoons neutral oil (such as canola or avocado)
• 1 cup thinly sliced red bell pepper
• 1 cup sugar snap peas, trimmed
• 1 small carrot, cut into matchsticks
• 2 green onions, sliced (white and green parts separated)

Apricot Ginger Teriyaki Sauce

• 1/3 cup Apricot Ginger Teriyaki Glaze
• 1 tablespoon low sodium soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 2 tablespoons water
• 1 teaspoon cornstarch

To Serve

• 1 large head butter lettuce or 2 heads little gem lettuce, leaves separated
• 1 tablespoon toasted sesame seeds
• Fresh cilantro leaves, optional
• Lime wedges

Instructions

1. Prepare the oven and pan
   1. Preheat the oven to 400°F.
   2. Line a rimmed baking sheet with parchment paper or lightly grease it.
2. Mix the turkey meatballs
   1. In a large bowl combine ground turkey, breadcrumbs, minced onion, egg, 2 tablespoons Apricot Ginger Teriyaki Glaze, soy sauce, grated ginger, garlic, salt, and black pepper.
   2. Use a fork or your hands to gently mix until everything is just combined. Try not to overwork the meat so the meatballs stay tender.
3. Shape and bake
   1. With lightly damp hands, form the mixture into small meatballs about 1 inch in diameter. You should have about 24 meatballs.
   2. Place the meatballs on the prepared baking sheet, spacing them slightly apart.
   3. Bake for 12 to 15 minutes, until the meatballs are cooked through and reach 165°F in the center.
   4. Set aside while you make the vegetables and sauce.
4. Prepare the Apricot Ginger Teriyaki sauce
   1. In a small bowl whisk together 1/3 cup Apricot Ginger Teriyaki Glaze, 1 tablespoon soy sauce, rice vinegar, and sesame oil.
   2. In another small cup stir the water and cornstarch until smooth.
   3. Whisk the cornstarch mixture into the glaze mixture and set aside near the stove.
5. Stir fry the vegetables
   1. Heat 2 teaspoons neutral oil in a large skillet over medium high heat.
   2. Add the white parts of the green onions, sliced red bell pepper, snap peas, and carrot matchsticks.
   3. Stir fry for 3 to 4 minutes, until the vegetables are crisp tender and bright in color.
6. Coat meatballs and vegetables in the sauce
   1. Reduce the heat to medium.
   2. Give the prepared Apricot Ginger Teriyaki sauce a quick stir, then pour it into the skillet with the vegetables.
   3. Stir constantly for 1 to 2 minutes until the sauce begins to thicken and turn glossy.
   4. Add the baked meatballs to the skillet.
   5. Gently toss so the meatballs and vegetables are well coated in the sauce. Cook for another 1 to 2 minutes, just until everything is hot and the sauce clings nicely.
   6. Remove from the heat and stir in most of the green onion tops, reserving some for garnish.
7. Prepare the lettuce boats
   1. Separate and rinse the lettuce leaves. Pat dry.
   2. Choose smaller inner leaves for bite sized appetizers and larger outer leaves for main dish portions.
   3. Arrange the leaves on a serving platter.
8. Fill and garnish
   1. Spoon a mixture of sauced meatballs and vegetables into each lettuce leaf. Aim for 2 to 3 meatballs per larger leaf or 1 meatball per small leaf.
   2. Sprinkle with toasted sesame seeds and the remaining sliced green onion tops.
   3. Add fresh cilantro leaves if you like.
9. Serve
   1. Serve the lettuce boats right away with lime wedges on the side for squeezing over the top.
   2. Place the jar of Apricot Ginger Teriyaki Glaze on the table so guests can add an extra spoonful of glaze to their lettuce boats if they enjoy more sweetness.

Tips

• You can bake the meatballs earlier in the day and refrigerate. Rewarm them in the sauce with the vegetables just before serving.
• For a spicier version, add a pinch of red pepper flakes to the sauce while it simmers.
• Leftover meatballs and vegetables are delicious over rice or noodles with an extra drizzle of Apricot Ginger Teriyaki Glaze.