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Turkish Turkey Meatball Lettuce Wraps are healthful, light, easy, fun and so flavorful!  It's the perfect summer dinner full of fresh ingredients!



Total time

35 minutes






  • meatballs
  • cooking spray
  • 1 cup shelled pistachios
  • 1 small onion or 1/2 medium onion, coarsely chopped
  • 6 cloves garlic, coarsely chopped
  • ½ cup chopped parsley, preferably flat-leaf
  • 1 tablespoon baharat (see step 1 of method)
  • 2 teaspoons crushed red pepper flakes (or to taste)
  • ½ teaspoon cayenne pepper (or to taste)
  • 1½ teaspoons salt
  • 1 large egg (beaten)
  • 1 pound ground turkey
  • tzatziki
  • 2 medium cucumbers (peeled, seeded and diced)
  • 3 cloves garlic (minced)
  • 1 large lemon (juiced)
  • ¼ cup chopped fresh mint
  • 2 cups Greek yogurt
  • salt (to taste)
  • for SERVING
  • 16 large Boston lettuce leaves
  • thinly sliced red onion
  • tomato wedges
  • pistachios
  • mint leaves


  1. BAHARAT RECIPE: 1 1/2 tablespoons dried mint, 1 tablespoon dried oregano, 1 tablespoon freshly ground black pepper, 1/2 teaspoons each of ground cinnamon, ground coriander, ground cumin and ground nutmeg.
  2. Preheat oven to 350 degrees. Spray a nonstick baking sheet with cooking spray. Alternately, line a baking sheet with nonstick aluminum foil and spray.
  3. Combine the next 8 ingredients in a food processor. Process until smooth. Transfer to a bowl and mix in egg.
  4. Add the turkey and mix well. Form into 1-inch meatballs and place on prepared baking sheet. Bake for 15 minutes or to an internal temperature of 165 degrees.
  6. Combine tzatziki ingredients in a bowl.
  8. Top lettuce leaves with tzatziki, top with 2 or 3 meatballs, onion slices, a tomato wedge, pistachios and mint leaves. Roll up and enjoy!

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