Asian Meatball Lettuce Wraps with Coconut-Lemon sauce and Brown Rice Salad

Clean Eating doesn't have to be boring and tasteless.  This wonderful recipe is full of flavor and very, very low in fat.  It's perfect for a hot summer night, an appetizer at your next party or part of your kitchen arsenal to outsmart that female fat cell.  Eat well, Eat healthy and make it delicious!

Let's get started.

Meatballs:

1 pound ground turkey

1 egg

2 T whole wheat flour

2 t sesame oil

1 heaping tablespoon of finely minced Italian parsley

1/4 c of finely chopped chives

1 t of ginger from a tube or 1 T fresh grated ginger

2 t of finely chopped fresh chile pepper

salt and pepper


Combine and form into meatballs.  Spray a baking sheet with Pam and arrange meatballs on it.  Place into a 350 degree oven for approximately 25 minutes or until meatballs feel firm to the touch.

Coconut-Lemon Sauce:

Combine 1 can of Lite Coconut milk with 3 T of soy sauce and the zest and juice of 1 lemon.  Add in any leftover chopped chives, parsley or even cilantro if you have some on hand - a heaping tablespoon will be sufficient.  Simmer at low temperature while meatballs are baking.  The sauce will be thin in consistency.  

As part of another recipe, there is a method for making your own coconut milk.  It's definitely a lower fat route and not difficult to make.  You'll just need to allow for some time for the mixture to steep.  If you do end up making your own coconut milk - reduce the amount of lemon used to the zest and juice of one lemon; as the homemade coconut milk will be thinner than the canned coconut milk.

This homemade coconut milk is part of a muffin recipe so scroll down the page to find the instructions.

Lemon, Coconut Muffins

To Serve:

Place a single meatball in center of leaf and drizzle with Coconut-Lemon sauce.

Side-dish - Brown rice salad:

Combine 4 cups of chilled, cooked brown rice with:

1/2 each of:

chopped zucchini

chopped radish

chopped celery

chopped carrot

chopped broccoli

chopped cabbage

chopped green pepper

chopped scallions

chopped parsley

1/4 - 1/2 c of Briana’s Homestyle Blush Viniagrette Salad Dressing

while chopping the veggies, place a 1/2 c each of dried cranberries and golden raisins in boiling water to plump them up.  In 30 minutes, drain dried fruit and add to rice mixture.

Combine all the ingredients and allow to chill for at least an hour before serving.


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