Sweet Chile Ginger Turkey Meatballs Lettuce Wrap

We are going into the week like PA-DOW!

Like, Easy Like Sunday Morning. . .

but Yummy Like Saturday Night.

Only it’s Monday Morning, and I’m not complaining that I’m tired and want to go to bed.:)

Last week, I posted this recipe in my Instagram Stories @nickiwooguru . If you didn’t know, on most weekday mornings, I post a diary of myself preparing my kids lunches for the day. I look a hot mess, I’m always late, but the lunches usually come out tasty, and whomever should watch my frazzled state of mind, leaves with a boost of self confidence with the knowledge that they are, at least better off than me.

On Friday morning, one of my friends messaged me and said she was going to make this recipe for a get together. I had mentioned I was going to put the recipe on my blog, but I hadn’t yet, so I grabbed my labradoodle (just in the neck of time I’d say. . .you don’t want to know that story) and we rushed home to type this up.

Well. . . I rushed home to type this up. She rushed home to lie on the couch and go back to sleep, with the knowledge that her innocence had not been taken. :0

So here’s the recipe, it is in all it’s glory. And simplicity. Took me no time to type up, because it takes no time to cook up.

I hope you enjoy it too, and share it with the people you love.

Want to see the live action version? Check it out here. . .or keep scrolling for the recipe.

Sweet Chile Ginger Turkey Meatballs on Lettuce Wraps


2 pounds frozen turkey meatballs

2 TB olive oil

2 TB Sesame Oil

6 TB Agave Syrup

4 TB Soy Sauce

1 Heaping Tsp Chile past OR 3-4 TB Sriracha Sauce

4 whole garlic cloves, diced

2 TB ginger (I used jarred sweet ginger)

4 tsp Cornstarch mixed with ½ cup water

For serving:

  • Vegetable Medley (a large handful of each)
    • Carrots (matchstick)
    • Cucumber, cut into bite-size strips
    • Sweet Grape Tomatoes (sliced in half)
    • Cilantro, chopped
    • Salt & Pepper, to taste
    • Green onions, chopped finely

*Easy Soy Sauce Dressing for drizzling on top of the vegetable medley

Butter Lettuce (or iceberg) leaves

*For another quick dressing idea, just drizzle equal parts olive oil and apple cider vinegar on top of your raw vegetable mixture for a simple dressing


  1. To a large non-stick skillet, add 2 TB olive oil. Proceed to cook meatballs according to package instructions.
  2. While the meatballs are cooking, assemble your glaze. In a small/medium mixing bowl add, sesame oil, agave syrup, soy sauce, chile paste OR sriracha (whichever you are using, I used chile paste in my mixture) 4 cloves garlic, and 2 TB ginger. Mix well.
  3. In a small cup mix together 4 tsp of cornstarch with ½ cup of cold water. Blend until all the cornstarch is dissolved.
  4. Pour cornstarch mixture into the Sweet Chile Ginger glaze. Whisk to incorporate.
  5. Once the meatballs have been cooking for 10 minutes, pour the glaze into the pan with the meatballs. Toss to coat. Cook for an additional 10 minutes or until your meatballs are thoroughly warm and the glaze has thickened.
  6. Serve warm or room temperature on top of butter leaf leaves with the raw vegetable salad on top! Enjoy!
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