Description
This leftover turkey pumpkin meatball lettuce wrap + hot bacon vinaigrette recipe is juicy and savory, with fresh crisp vegetables and moist round meatballs drizzled in a warm bacon dressing with a touch of heat!
Ingredients
Units
Scale
FOR THE MEATBALLS:
- 1 pound ground leftover turkey, (use a food processor for best results)
- 1/3 cup pumpkin puree
- 1 egg, beaten
- 1 teaspoon ground sage
- 1 teaspoon ground nutmeg
- 1/2 teaspoon minced garlic
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon sea salt
- 1 tablespoon dried chopped onion
- 1 teaspoon liquid coconut aminos
- 1 tablespoon almond flour
FOR THE HOT BACON VINAIGRETTE:
- 4 slices of bacon, crumbled
- 1/4 cup bacon grease from the bacon
- 3 tablespoon red wine vinegar
- 1 teaspoon dijon mustard
- 1/2 teaspoon minced garlic
- 1/4 teaspoon black pepper
- 1/8 teaspoon red pepper flakes
- 1/8 teaspoon sea salt
Instructions
- Preheat your oven to 400*F. Lightly coat a mini muffin tin with cooking spray and set aside.
- Combine all of the meatball ingredients together with your hands and roll into 1″ balls. Place each ball in one of the mini muffin tin holes.
- Bake for 10 minutes, carefully flip with tongs, and bake for another 10 minutes, or until golden born on the outside. Remove and let cool.
- While the meatballs are baking, cook your bacon and make your vinaigrette by combining all of your vinaigrette ingredients together and mixing well.
- When it’s time to eat, shred the leftover seasonal vegetables from Thanksgiving dinner, and sprinkle them inside lettuce cups, followed by 3-4 pumpkin sage meatballs, sprinkle on bacon crumbles, and lastly drizzle over the hot bacon vinaigrette. Enjoy!
Notes
- If using uncooked ground turkey, your cooking time will be longer. Cook until the internal temp of your meatballs is 165*F
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 29
- Sugar: 0.3 g
- Sodium: 82 mg
- Fat: 1.7 g
- Saturated Fat: 0.5 g
- Carbohydrates: 0.8 g
- Fiber: 0.2 g
- Protein: 2.2 g
- Cholesterol: 14 mg