Week 1, Meal 3, Turkey Meatball Lettuce Cups

TURKEY MEATBALL LETTUCE CUPS
with apple celery salad and quinoa

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Once again, I was able to put a full meal on our table, in about 40 minutes! I made a few tweaks to the recipe, was able to use ingredients that I made yesterday today (salad dressing, adobo-honey sauce and quinoa!) That adobo-honey sauce is an incredible condiment. Spicy and sweet, but not too hot for me!

After a week of trying Cook Smarts and successfully making three complete meals by myself in. a. row. I think I am more than ready to say the subscription is worth it for me!  This was a tasty and filling meal and I’m already excited to eat it as leftovers for lunch tomorrow!

The edits I made to the recipe can be found in yesterday’s post (adobo-honey sauce) and below in blue. I didn’t really make that many substitutions to today’s recipe.

PREP
Make meatballs – Chop cilantro. Mix ground turkey meat with chopped cilantro, cumin, garlic powder, paprika, salt, pepper, and panko. Form into 1 ½” (4 cm) wide meatballs. If making ahead of time, place onto a plate and cover with plastic wrap. This should make about 8 meatballs. (Should be done up to 1 day ahead) (Totally did not see <— until I was making dinner, they turned out quite nicely!)

Quinoa (made last night!)

MAKE
Heat a skillet over medium-high heat. Add oil and then meatballs to heated oil. Sear top and bottom sides for 3 minutes each, until a golden-brown sear forms.
Pour chicken stock into pan, lower heat to medium, and cover loosely with aluminum foil. Cook for another 8 to 12 minutes, until meatballs reach 165F (74C) degrees (you can also just slice through to make sure all the meat is cooked through).
Meanwhile, tear off 2 iceberg lettuce leaves / person. Wash and dry as needed.

(I ended up prepping certain parts of my salad before cooking the meatballs because I was delaying for optimal serving time)
Salad:
Slice apples, celery, and green parts of green onions. If not done from last night, whisk together maple syrup, Dijon mustard, apple cider vinegar, and oil. Season to taste with salt and pepper.

When meatballs are done, slice each into quarters. (I totally forgot this step, so I served the meatballs whole and it was a bit awkward. We did remember the adobo sauce though! Oh well 🙂 ) Divide into lettuce leaves and have everyone drizzle on as much adobo-honey sauce as they want.

Toss apples, celery, green onions, and greens with vinaigrette. Enjoy lettuce cups, salad, and quinoa.

INGREDIENTS
4 servings

Quinoa:
Quinoa – 2/3 cup, uncooked

Apple Celery Salad:
Apples – 1, sliced
Celery – 3 stalks, sliced
Green onions, green parts – 2 stalks, chopped (If I remembered last night I would have kept my two green parts for tonight, but I forgot, so thankfully I had a few more green onions in my fridge!)
Salad greens – 6 oz (I used bib lettuce for this)

Dressing: (I retained extra from last night!)
Maple syrup – 1 tsp
Dijon mustard – 1 tsp
Apple cider vinegar – 1 ½ Tbsp
Cooking oil – 2 Tbsp

Turkey Meatball Lettuce Cups:
Cilantro – ¼ bunch, chopped
Ground turkey – 1 lb
Cumin – 1 tsp
Garlic powder – 1 tsp
Paprika – 1 tsp
Salt – ¼ tsp
Black pepper – pinch
Panko breadcrumbs – ¼ cup

Cooking oil – 2 Tbsp
Chicken broth stock – ¼ cup
Iceberg lettuce – 8 leaves
Leftover Adobo-honey sauce (from Tue) – 6 Tbsp

NUTRITION FACTS
Serving Size 1 serving
Servings Per Recipe 4
Amount Per Serving
Calories 453
% Daily Value
Total Fat 18g 28%
Saturated Fat 3g 14%
Trans Fat 0g
Cholesterol 63mg 21%
Sodium 749mg 31%
Total Carbohydrate 38g 13%
Dietary Fiber 5g 19%
Sugars 12g
Protein 35g

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