Skinny Turkey Meatball Lettuce Wraps (Print Version)

Juicy turkey meatballs in crisp lettuce cups with tangy homemade marinara—a light, satisfying Italian-inspired meal ready in 45 minutes.

# 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 fresh parsley, chopped
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 cheese, optional
19 - Fresh basil leaves for garnish

# How-To Steps:

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 gently until just combined without overworking.
03 - Roll mixture into 1-inch meatballs and arrange on prepared baking sheet.
04 - Bake for 18 to 20 minutes until meatballs are cooked through and lightly browned.
05 - While meatballs bake, heat olive oil in saucepan over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
06 - Add crushed tomatoes, basil, oregano, red pepper flakes, salt, and pepper to saucepan. Simmer uncovered for 10 to 12 minutes, stirring occasionally, until slightly thickened.
07 - Transfer cooked meatballs to marinara sauce and gently toss to coat evenly.
08 - Place 2 to 3 meatballs with sauce in each lettuce leaf. Top with additional Parmesan and fresh basil if desired.
09 - Serve immediately while warm.

# Expert Tips:

01 -
  • These meatballs taste juicy and deeply flavored, nothing like the dry turkey dishes that give lean meat a bad reputation.
  • It's genuinely quick to pull together—under 50 minutes from hungry to satisfied—and feels fancy enough for company.
  • The lettuce wraps mean you're getting all the satisfaction of a meatball sub without the carb crash, which is honestly life-changing on a weeknight.
02 -
  • Don't skip the parchment paper—without it, those meatballs will stick and tear apart when you try to move them, which happened to me the first time and taught me this lesson the hard way.
  • The breadcrumbs are crucial for moisture; I once made them without and ended up with meatballs that were grainy and disappointing, which is why I always include them now.
  • Your hands are the best tool for rolling; they'll warm the mixture just enough to hold together while staying loose enough to stay tender once cooked.
03 -
  • Chill the meatball mixture for 15 minutes before rolling if you're working in a warm kitchen; cold meat is easier to shape and holds together better during baking.
  • Don't be tempted to skip the browning stage—those golden edges add flavor depth and texture that raw-looking meatballs simply can't match.
  • Prep your lettuce leaves ahead of time and keep them crisp in ice water; they'll stay perky and ready to wrap while the meatballs cook.
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