Thai Meatball Lettuce Wraps

Thai Meatball Lettuce Wraps

Adapted from Abundant Bowl’s Recipe

Anne Woodhouse, CHN

Boise Natural Health

Anne@AbundantBowl.com

208.867.6612

1 ½ pound ground turkey meat

2 green onions (White and Green parts)

2 cloves garlic 

2 T. Parsley

1 large egg, lightly beaten 

2 Tablespoon olive oil 

1 ½ Tablespoons Asian fish sauce,

½ t sea salt 

Preheat oven to 350 F. 

Finely dice the onion and the garlic, keep separate. Wash and finely chop 

parsley. Sauté the onion in olive oil over medium heat until soft and sweet. Add 

the garlic in the last minute and cook just until fragrant (1-2 minutes). 

Combine meat, onions, parsley, beaten egg, and seasonings in a bowl and mix 

with a spatula or your hand until combined. (Note not to over mix or this will 

make you meatball tough!) 

 Cover and leave in the refrigerator for half an hour or several hours for the 

flavors to meld. Note, more time, more flavor. ( I freeze mine for up to a week.)

Line a rimmed baking sheet with parchment or foil and scoop out a tablespoon 

of the mixture. Roll in your hands to form the meatball and place on the lined 

baking sheet. Have a bowl of cold water beside you to dampen your hands 

with; this helps them not get too sticky for rolling the meatballs.

Bake the meatballs for 20-25 minutes until cooked through. Remove carefully 

and drain on several layers of paper towels for a couple of minutes before 

transferring to a serving platter. While your meatballs are cooking make your Nuoc Cham Dipping Sauce. I serve my meatballs with lettuce and brown rice. 

Nuoc Cham (Dipping Sauce)

Adapted from Abundant Bowl’s Recipe

Anne Woodhouse, CHN

Boise Natural Health

Anne@AbundantBowl.com

208.867.6612

2 Tbsp. maple syrup 

½ cup water 

¼ cup fish sauce 

1/3-cup rice vinegar 

1 lime juiced 

1cloves garlic, minced 

¼ teaspoon red pepper flakes 

1 green onion, thinly sliced 

 Combine all ingredients together in a small jar. Store in refrigerator until ready to 

use. The sauce will keep in the refrigerator for about 2 weeks.