I have made these 3 times so far….each time getting a little better!  I am finally happy with this version.  I first saw the recipe when it was delivered to my mailbox from Kaylyn’s Kitchen, http://www.kalynskitchen.com/.  Kaylyn has fabulous low-carb, South Beach Diet recipes.  I have changed up the recipe to suit our taste, and to increase the fiber by adding flax meal.  I also prefer to bake them, rather than fry them, as they are very soft.  I hope you enjoy them as much as we have!

For the Meatballs

2 pounds lean ground turkey

1 Tablespoon finely minced garlic

1 red bell pepper, finely chopped

1 jalapeno, finely minced

2 Tablespoons fresh grated ginger root

2 Tablespoons sesame oil

2 Tablespoons rice vinegar

1 Tablespoon of soy sauce

1 egg, beaten

2/3 cup ground flax meal

Combine all the ingredients above in a large mixing bowl.  Mix well.  If time permits, chill for 20-30 minutes.

Scoop the meatballs into 1 inch balls.  Place on a baking sheet that has been sprayed with cooking oil.  Bake 20 minutes at 350′,  making sure internal temperature of meatballs is 160′.

For the Dipping Sauce

1/3 cup of Fish Sauce

1/3 cup of rice vinegar

2 Tablespoons of sesame oil

1 teaspoon crushed red pepper flakes

2 Tablespoons of soy sauce

Mix all together, set aside until ready to use.

For the Lettuce Wraps and Garnishes

1-2 heads of Butter Lettuce, washed and leaves separated

1 cucumber, seeded and sliced

1 bunch of green onions, sliced

1 bunch of mint, chopped

1 bunch of cilantro, chopped

1 lime, cut into wedges

To Serve

Place one to two meatballs in a leaf of lettuce.  Garnish with cucumber, mint, cilantro, and onion.  Add a couple spoonful’s of dipping sauce.  Roll up like a burrito.  Enjoy!