Pecan-Crusted Turkey Meatball Lettuce Wraps

Process:

1. Preheat oven to 375 degrees F.
2. In a large bowl, combine the ground turkey, green onions, sesame oil, red pepper flakes, salt, pepper, garlic, powdered ginger. Use your hand to combine until mixed.
3. In a food processor, pulse pecan pieces until coarsely ground. They should be about the same consistency as panko bread crumbs.
4. Scoop 1 tablespoon of the meat mixture at a time and roll into meatballs. Place the pecan crumbs on a plate, then roll the meatballs in the ground pecans until evenly coated.
5. Place the pecan crusted meatballs on a parchment lined baking sheet. Continue until all meatballs are formed and coated with pecans.
6. Place meatballs in oven and bake at 375 degrees F. for approximately 20 minutes. Flip after 15 minutes.
7. Make the sauce: While meatballs are cooking, combine the Soy Sauce, Cornstarch, fish sauce and sesame oil in a bowl. Heat a small sauce pan over medium heat and add the sauce. Continue to stir until sauce thickens, about 3 minutes. Remove from heat and let cool until ready to serve.
8. To serve: sprinkle the lettuce cups with the shredded carrots. Then, place the meatballs on top and drizzle with sauce. Garnish (optional) with scallions and cilantro.

Recipe Notes:

1. You may substitute with coconut aminos if you are following a Whole30 diet
2. You may substitute for arrowroot flour if you are following a Whole30 diet