Ingredients
2 Limes, juiced
3 cups shredded carrots
1/2 cup fresh mint, chopped and divided
2 green onions, sliced thin
2 galic cloves, chopped and divided
2 teaspoons low sodium fish sauce
2 teaspoons honey
1/2 teaspoon black pepper, divided
1 pound ground Turkey Breast (93% lean or 97% extra lean)
Bibb Lettuce Leaves
3-4 Tablespoons chili sauce, optional
Directions:
If using bamboo skewers, soak them in cold water. Prepare outdoor grill using meduim-high heat. Or preheat the oven to 350 degrees.
Place the lime juice, 1/4 teaspoon galic, fish sauce, honey, and 1/4 teaspoon pepper into a bowl. Add in carrots, mint, and green onions. Toss together and set aside.
In a seperate bowl mix the ground turkey breast, 1/4 teaspoon pepper, remaining mint, and galic. Shape tablespoons full of mixture into balls. Arrange on skewers OR place on baking sheet (depending on method of cooking).
Grill meatballs 4-5 minutes or until meat loses it’s pink color, turning occasionally. If using the oven, bake approximatly 10 minutes.
Divide meatballs and carrot mixture among the lettuce leaves and drizzle with chili sauce, if desired.