Directions

• If using bamboo skewers, soak them in cold water. Prepare outdoor grill for direct grilling on medium-high.
• From 2 limes, squeeze 1/4 cup juice into bowl. Cut remaining lime into wedges.
• To lime juice, add carrots, half of mint, 1/4 teaspoon garlic, 1 teaspoon fish sauce, 1/4 teaspoon sugar, and 1/4 teaspoon freshly ground black pepper. Stir; let stand.
• In large bowl, with hands, combine turkey, 1 tablespoon fish sauce, 1 teaspoon sugar, 1/2 teaspoon freshly ground black pepper, and remaining mint and garlic. Shape tablespoon of mixture into meatball. Repeat with remaining mixture. Arrange on skewers, 1/2 inch apart; flatten slightly.
• Grill meatballs 4 to 5 minutes or until grill marks appear and meat loses its pink color, turning occasionally.
• Divide meatballs and carrot mixture among lettuce leaves. Serve with lime wedges.

Nutritional Information
(per serving)

Ingredients

• 3 limes
• 3 cup(s) shredded carrots
• 1/2 cup(s) packed fresh mint leaves, thinly sliced
• 2 clove(s) garlic, finely chopped
• 1 tablespoon(s) lower-sodium fish sauce
• 1 teaspoon(s) lower-sodium fish sauce, for carrots
• 1 1/4 teaspoon(s) sugar
• 1 pound(s) lean (93-percent) ground turkey
• 12 Boston lettuce leaves