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Dairy Free
Gluten Free

Sambal-Spiced Turkey Meatballs in Lettuce Cups

with Bell Peppers & Coconut Rice

Cooking time

30 minutes


2 / 4


889 /serving

We could not have chosen a better recipe to introduce ground turkey to the Goodfood menu for the first time! We form flavourful meatballs by combining this tasty lean meat with ginger and garlic and baste them in deliciously spicy sambal oelek. Then, we load them into Boston lettuce leaves along with coconut rice and ribbons of bell pepper and marinated shallot. A delicious recipe made even more fun by eating with your hands!

We will send you:

  • 285g Ground turkey
  • 20g Ginger
  • 2 Garlic cloves
  • 1 Shallot (or onion)
  • 1 Bell pepper
  • 1 Boston lettuce
  • 157g Calrose rice
  • 15ml Rice vinegar
  • 165ml Coconut milk
  • 30ml Sambal oelek

You will need:

Medium pot
Large pan
Salt & pepper
Total Fat
29 g
Saturated Fat
12 g
422 mg
Total Carbs
82 g
5 g
36 g
4 g
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Cook the coconut rice
In a medium pot, combine the rice, coconut milk (shake the can before opening), 1 ¾ cups of water (double for 4 portions) and a big pinch of salt; bring to a boil. Reduce the heat, cover and let simmer, 18 to 20 minutes, until the rice is tender and the water is absorbed. Remove from the heat and let sit, covered, for 5 minutes. Fluff the cooked rice with a fork and set aside in a warm spot.
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Mise en place
While the rice cooks, core and thinly slice the pepper. Peel and mince the ginger. Mince the garlic; combine with the ginger. Peel, halve and thinly slice the shallot; combine with the vinegar. Separate the lettuce leaves, discarding the root end.
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Prepare the meatballs
In a large bowl, combine the ground turkey, garlic and ginger; season with S&P. Gently mix until just combined. Using your hands, form the mixture into meatballs about the size of a golf ball. Transfer to a plate.
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Cook the meatballs
In a large pan (nonstick if possible), heat a drizzle of oil on medium-high. Add the meatballs and cook, partially covered, turning occasionally, 6 to 8 minutes, until browned on all sides and cooked through. Add the sambal oelek to the pan and cook, stirring constantly, for 30 seconds, until the meatballs are thoroughly coated.
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Finish & serve
Divide the lettuce leaves between your plates. Top with the rice and turkey meatballs. Garnish with the peppers and shallots (drain before adding). Bon appétit!

*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.