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Asian-Glazed Turkey Meatball Lettuce Wraps

Servings: 4

Hoisin-glazed turkey meatballs are spiked with soy sauce, garlic, and Chinese five-spice powder for robust flavor. Served with spiced roasted carrots, lettuce leaves for wrapping, and chopped peanuts and scallions for crunch, this is a hands-on, healthful crowd pleaser.


  • Nonstick cooking spray
  • 1 lb. carrots, peeled and cut into 1/4-inch-thick matchsticks
  • 2 Tbs. canola or vegetable oil
  • 1 tsp. Chinese five-spice powder
  • Kosher salt and freshly ground black pepper
  • 1 lb. ground turkey, preferably dark meat
  • 1/3 cup plain panko
  • 2 Tbs. plus 1/2 cup thinly sliced scallions
  • 1 large egg, lightly beaten
  • 1 Tbs. soy sauce
  • 1 large clove garlic, minced or grated
  • 1/4 cup hoisin sauce
  • Outer leaves of 2 large heads Bibb or butter lettuce
  • 1/3 cup chopped peanuts

Nutritional Information

  • Calories (kcal) : 440
  • Fat Calories (kcal): 220
  • Fat (g): 24
  • Saturated Fat (g): 4.5
  • Polyunsaturated Fat (g): 6
  • Monounsaturated Fat (g): 11
  • Cholesterol (mg): 125
  • Sodium (mg): 1020
  • Carbohydrates (g): 29
  • Fiber (g): 5
  • Sugar (g): 11
  • Protein (g): 31


  • Position a rack in the center of the oven, and heat the oven to 450°F.Coat a large rimmed baking sheet with cooking spray.
  • Put the carrots on the baking sheet, and toss with the oil, 1/2 tsp. of the five-spice powder, 1/2 tsp. salt, and 1/4 tsp. pepper. Spread the carrots in a single layer over two-thirds of the baking sheet.
  • In a large bowl, combine the turkey, panko, 2 Tbs. of the scallions, the egg, soy sauce, garlic, the remaining 1/2 tsp. five-spice powder, 3/4 tsp. salt, and 1/2 tsp. pepper. Mix together with your hands until evenly combined. Divide the mixture into 20 even portions (about 1 oz. each), shape each into a 1-1/2-inch ball, and arrange in a single layer on the open side of the baking sheet.
  • Roast the carrots and meatballs for 10 minutes. Remove the pan from the oven. Gently stir the carrots, and brush the meatballs with half of the hoisin sauce. Bake until an instant-read thermometer inserted in a meatball reads 165°F, and the carrots are crisp-tender, 5 to 6 minutes more. Brush the meatballs with the remaining hoisin sauce. Let cool for 5 to 10 minutes.
  • Serve the meatballs and carrots with the lettuce leaves for wrapping and the scallions and peanuts for garnishing.


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Reviews (4 reviews)

  • TheJet | 08/06/2020

    Tried this last night....delicious! My husband wanted a bit more so I like the idea of rice added. The combination of nuts, meatball, carrot and lettuce is fabulous. Meatballs were also tender but held together well. A winner!

  • Megann | 04/28/2020

    This was so delicious and easy and will definitely be made again in the future.

  • swkeess | 04/17/2020

    This is an excellent recipe. We also served it with rice as well as lettuce.

  • TheEarlofGrey | 03/29/2020

    Delicious and easy! I used ground pork because that's what we had, worked great. I'll go easy on the salt next time, but this will move into our regular rotation. Some of us ate it on rice, some of us on lettuce - both worked. Yum!

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