Greek Meatball Lettuce Wraps

Since the first of the year the hubs and I have been trying really hard to eat a little better….where better mostly refers to a lot less sugar and processed foods and a lot more vegetables and lean proteins. By and large this has been working really well for us and even if the scale doesn’t always reflect it we sure feel better.

Now, admittedly, cooking under increased restrictions is always a bit of a challenge, but I’ve found by and large it’s a good one and we’ve found some lovely recipes. Today’s recipe is for a greek meatball lettuce wrap. The meatball is made from ground turkey and onions mixed with greek seasonings all wrapped up in lettuce with baby tomatoes and tzatziki sauce which is a greek sauce based on garlic, cucumbers and greek yogurt. This sauce is used on all kinds of foods such as falafel, gyros, kabobs and other fun treats, so totally worth knowing how to do. Ultra Gel is important in each of these recipes. In the Greek Meatballs the Ultra Gel holds everything together, making for a meatball which is moist and doesn’t fall to pieces. In the case of the sauce the cucumber can weep a lot of moisture into the sauce and make it watery. The Ultra Gel helps here by providing a stabilizing force. All in all it’s awesome. And just to keep you coming back you get the recipe for homemade Tzatziki sauce tomorrow! Hah. I know…I’m mean.

We totally could have frozen these greek meatballs, but between the husband and I we ate the entire batch of about 20 in three days. 🙂

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Greek Meatball Lettuce Wraps

1 pound ground turkey (or a combination of ground beef and ground turkey is good too)

1/2 onion, finely chopped

1/2 tsp ground cumin

1/2 tsp garlic powder

1/4 tsp black pepper

1/2 tsp onion powder

1/2 tsp oregano

1 tsp salt

1/4 tsp lemon peel (opt)

3 Tablespoons Ultra Gel

Combine all ingredients until mixed well. Scoop into 1 Tablespoon sized meatballs and place on a cookie sheet which has been lined with aluminum foil and a metal cooling rack. Cook meatballs at 400 degrees for 15-20 minutes until cooked through.  Serve in lettuce wraps with Tzatziki sauce (purchased or homemade) and chopped tomatoes.

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