Sriracha Meatball Lettuce Cups

Are you ready for an easy, stovetop, ONE PAN, weeknight meal? 60 minutes or less, I promise! We got a large amount of butter lettuce in our CSA share this week and I had no idea what to do with it. Enter: lettuce cups. Top Hat (a local restaurant) serves these amazing pork lettuce cups that I love.

But I wanted to make an easier, healthier twist, so I riffed on it and ended up with these delicious turkey meatballs!

Easy Sriracha Turkey Meatballs


  • 1 pound ground turkey (I did 80 / 20)
  • 1/2 cup casava flour
  • 1 eggs
  • 3 green onions
  • 1/2 tablespoon garlic powder
  • salt + pepper to taste
  • 3 tablespoons coconut aminos
  • 2 tablespoons sriracha
  • 3 tablespoons apple cider vinegar
  • 1 tablespoon sesame oil
  • 2 garlic cloves
  • 1 cup water


  • Shredded carrot
  • Sliced radish
  • Chopped onion
  • Lime wedges
  • Sesame seeds


  1. Mix the ground turkey, casava flour, egg, onion, garlic, salt and pepper together in a big bowl. Use your hands! Then pull off chunks and shape them into small, golf ball sized lumps. They should weigh around two ounces.
  2. Heat oil in a pan over medium heat and add half the meatballs in. Brown them, stirring occasionally to get an even toast. Take the first batch out and place on a plate. Add the second half to the hot oil, repeat.
  3. While the meatballs are toasting, combine the rest of the ingredients into a small bowl and whisk ferociously.
  4. Add all of the meatballs back into the pan and cover with the sauce you prepared in step three. Cover with a lid and let simmer, occasionally stirring, for about 20 minutes.
  5. Remove the meatballs from the sauce, place into lettuce cups (or just straight onto rice, you do you) and cover with the toppings as suggested! Dig in.

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