Skinny Turkey Meatball Lettuce Wraps (Print Version)

Lean turkey meatballs in crisp lettuce cups with bright marinara sauce.

# What You'll Need:

→ Turkey Meatballs

01 - 1 lb lean ground turkey
02 - 1/4 cup grated Parmesan cheese
03 - 1/4 cup gluten-free breadcrumbs
04 - 1 large egg
05 - 2 cloves garlic, minced
06 - 2 tbsp fresh parsley, chopped
07 - 1 tsp dried oregano
08 - 1/2 tsp salt
09 - 1/4 tsp ground black pepper

→ Marinara Sauce

10 - 1 tbsp olive oil
11 - 2 cloves garlic, minced
12 - 1 can (15 oz) crushed tomatoes
13 - 1/2 tsp dried basil
14 - 1/2 tsp dried oregano
15 - 1/4 tsp red pepper flakes
16 - Salt and pepper to taste

→ Serving Components

17 - 1 large head butter lettuce or romaine, leaves separated
18 - Grated Parmesan cheese for garnish
19 - Fresh basil leaves for garnish

# How to Make It:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large bowl, combine ground turkey, Parmesan cheese, breadcrumbs, egg, minced garlic, fresh parsley, dried oregano, salt, and black pepper. Mix gently until just combined, being careful not to overwork the mixture.
03 - Roll mixture into 1-inch meatballs and arrange on the prepared baking sheet.
04 - Bake for 18 to 20 minutes until meatballs are cooked through and lightly browned.
05 - While meatballs bake, heat olive oil in a saucepan over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
06 - Stir in crushed tomatoes, dried basil, dried oregano, red pepper flakes, salt, and pepper. Simmer uncovered for 10 to 12 minutes, stirring occasionally, until sauce thickens slightly.
07 - Once meatballs are cooked, carefully add them to the marinara sauce and gently toss to coat evenly.
08 - Place 2 to 3 meatballs with sauce in each lettuce leaf. Top with additional Parmesan cheese and fresh basil if desired.
09 - Serve immediately while warm.

# Additional Tips::

01 -
  • You get that cozy meatball-and-marinara comfort without the pasta guilt afterward.
  • Everything comes together in under 45 minutes, which means you can actually enjoy your evening instead of spending it at the stove.
  • The lettuce wraps feel elegant enough to serve friends but casual enough to eat in your pajamas.
02 -
  • Do not overmix the turkey mixture—I learned this the hard way when my first batch turned out dense and rubbery instead of tender and light.
  • Use butter lettuce instead of iceberg if you can—it's delicate but sturdy enough to hold up to warm meatballs and sauce without falling apart on you.
03 -
  • A splash of balsamic vinegar stirred into the marinara in the last minute of cooking adds unexpected depth and a subtle sweetness that makes people wonder what your secret ingredient is.
  • If your meatballs look done on the outside but you're not sure about the inside, break one open—turkey is fully cooked at 165°F internal temperature, and it should be white throughout with no pink.
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