Meatball Lettuce Wraps

• 3 limes
• 3 c. shredded carrots
• 1/2 c. packed fresh mint leaves
• 2 clove garlic
• 1 tbsp. lower-sodium fish sauce
• 1 tsp. lower-sodium fish sauce
• 1 1/4 tsp. sugar
• 1 lb. lean (93-percent) ground turkey
• 12 Boston lettuce leaves

1. If using bamboo skewers, soak them in cold water.
2. Prepare outdoor grill for direct grilling on medium-high.
3. From 2 limes, squeeze 1/4 cup juice into bowl.
4. Cut remaining lime into wedges.
5. 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.
6. Stir; let stand.
7. 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.
8. Shape tablespoon of mixture into meatball.
9. Repeat with remaining mixture.
10. Arrange on skewers, 1/2 inch apart; flatten slightly.
11. Grill meatballs 4 to 5 minutes or until grill marks appear and meat loses its pink color, turning occasionally.
12. Divide meatballs and carrot mixture among lettuce leaves.
13. Serve with lime wedges.

limes, carrots, mint leaves, clove garlic, lower, lower, sugar, lean, boston lettuce leaves

Taken from www.delish.com/recipefinder/meatball-lettuce-wraps-recipe-ghk0511 (may not work)