Often times I hear from people that they would never eat ground turkey or ground chicken. They’ll eat ground beef?
I can’t imagine what they think the difference is, but ground turkey and chicken make great burgers and meatballs. All three can all be comparable in fat and calories depending on the amount of fat in the ground beef, turkey, or chicken you purchase.
This Asian inspired ground turkey recipe from The South Beach Diet Taste of Summer Cookbook is really a winner.
It took less than 30 minutes to make and was truly “blog worthy” as my husband and I say. Don’t worry if you don’t have fresh mint or fish sauce. I substituted soy sauce and didn’t use mint and the recipe was still fantastic. I had leftover brown rice, so I added that to my cups. (Calories calculated don’t include the rice.)
- 1 tablespoon Asian fish sauce
- 1 tablespoon rice vinegar
- ½ teaspoon toasted sesame oil
- Pinch red pepper flakes
- 1 pound ground turkey breast
- 2 garlic cloves, minced
- 1 tablespoon grated fresh ginger
- 1 tablespoon toasted sesame oil
- 2 teaspoons rice vinegar
- 2 teaspoons low-sodium soy sauce
- 12 large Boston lettuce leaves
- 1 small cucumber, cut into matchsticks
- 1 cup mint leaves
- For the dressing: In a small bowl, whisk together fish sauce, vinegar, sesame oil, and pepper flakes; set aside at room temperature.
- For the meatballs: In a large bowl, stir together turkey, garlic, ginger, sesame oil, vinegar, and soy sauce. Form mixture into 24 (2 inch) meatballs.
- Lightly coat a large nonstick skillet with cooking spray and heat to medium-high. Add meatballs in two batches and cook, turning occasionally, until browned on all sides, 5 to 7 minutes for each batch.
- Lay 3 lettuce leaves on each of 4 plates. Place 2 meatballs on top of each leaf. Top meatballs with cucumber and mint leaves, drizzle with dressing, and serve.
- Makes 4 (6 meatball) servings.
Per serving: 180 cals, 6 g fat, 0.5 sat fat, 30 g protein, 4 g carbs, 0 g fiber, 480 mg sodium
Old Weight Watchers Points 5
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