Skinny Turkey Meatball Lettuce Wraps (Printable Version)

Light Italian-style meatballs in crisp lettuce with zesty marinara.

# Ingredient List:

→ 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

→ For Serving

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

# Step-by-Step Instructions:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large bowl, combine ground turkey, Parmesan, breadcrumbs, egg, minced garlic, parsley, oregano, salt, and pepper. Mix until just combined, being careful not to overmix.
03 - Roll mixture into 1-inch meatballs and arrange on the prepared baking sheet in a single layer.
04 - Bake for 18 to 20 minutes until 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, basil, oregano, red pepper flakes, salt, and pepper. Simmer uncovered for 10 to 12 minutes, stirring occasionally, until sauce thickens slightly.
07 - Transfer 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 additional Parmesan and fresh basil if desired.
09 - Serve immediately while warm.

# Expert Advice:

01 -
  • It tastes like comfort food without the guilt that usually follows a meatball sub.
  • The whole thing comes together in under 45 minutes, perfect for weeknight dinners when you're tired but hungry.
  • Crisp lettuce leaves replace bread but feel way more satisfying than you'd expect, especially when juices soak through.
  • Ground turkey stays tender and juicy because you're not overworking the mixture—a small detail that makes a huge difference.
02 -
  • Don't overmix the meatball mixture or they'll become rubbery and heavy—your hands know when to stop better than you think.
  • Pat your lettuce leaves dry before serving or the sauce will make them soggy and slippery.
  • If your marinara tastes flat after simmering, a pinch of sugar and a squeeze of lemon juice will wake it up fast.
03 -
  • Make a double batch of meatballs and freeze half raw on a baking sheet, then transfer to a freezer bag—you'll have them ready for a quick dinner any night.
  • If you have time, let the marinara simmer longer than 12 minutes; each extra minute makes it richer and more concentrated without tasting acidic.
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