Skinny Turkey Meatball Lettuce Wraps (Printable Version)

Lean turkey meatballs in butter lettuce with zesty 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 chopped fresh parsley
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

→ Assembly and Garnish

17 - 1 large head butter lettuce or romaine, leaves separated and washed
18 - Extra grated Parmesan for garnish
19 - Fresh basil leaves for garnish

# Directions:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large bowl, combine ground turkey, Parmesan cheese, gluten-free breadcrumbs, egg, minced garlic, fresh parsley, dried oregano, salt, and black pepper. Mix until just combined, being careful not to overmix.
03 - Roll mixture into 1-inch meatballs and place on the prepared baking sheet in a single layer.
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 reaches desired thickness.
07 - Add baked meatballs to the marinara sauce and gently toss to coat evenly.
08 - Place 2 to 3 meatballs with sauce into each lettuce leaf. Top with extra Parmesan cheese and fresh basil leaves if desired.
09 - Serve immediately while warm.

# Expert Suggestions:

01 -
  • These taste rich and comforting while keeping you satisfied without the heavy feeling that comes with traditional meatball subs.
  • Twenty minutes of actual cooking time means weeknight dinner that feels like you tried, without the stress.
  • Naturally gluten-free and low-carb, so everyone at the table can enjoy them guilt-free.
02 -
  • Don't overmix the meatball mixture—I learned this the hard way with a batch that turned out like hockey pucks, and it completely changed how I approach binding meat.
  • Baking instead of pan-frying means you get evenly cooked meatballs without babysitting them or dealing with splashing oil.
03 -
  • Wet your hands before rolling the meatballs—it prevents sticking and makes the job twice as fast and less frustrating.
  • Taste the marinara as it simmers and adjust seasoning near the end rather than trying to guess, because salt levels vary wildly between cans of tomatoes.
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