Combine sour cream, lime juice, and cumin in a small bowl. Season to taste with salt and pepper; set aside.
Recipe
Author
Hy-Vee Test Kitchen
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Description
Looking to add more plant-based foods to your diet but still love the taste of beefy meatballs? Try these meatless lettuce wraps with Full Circle Market frozen fully cooked meatballs complimented with fresh lettuce, cumin, tomatoes, and more.
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| ½ c. Hy-Vee sour cream | ||
| 2 tbsp. fresh lime juice | ||
| ½ tsp. Hy-Vee ground cumin | ||
| Hy-Vee salt, to taste | ||
| Hy-Vee black pepper, to taste | ||
| 2 c. water | ||
| 1 c. Hy-Vee white quinoa, dry | ||
| ¼ tsp. refirgerated garlic paste | ||
| 1 (12.5-oz.) bag Full Circle frozen fully cooked plant-based meatballs, thawed | ||
| 8 leaves Bibb lettuce | ||
| 1 c. cucumber, cut into ribbons | ||
| ¾ c. tomato, chopped | ||
| ½ c. Soirée feta cheese crumbles | ||
| Fresh dill, chopped, for garnish | ||
| Lime wedges, for serving |
Things To Grab
- Small bowl
- Medium saucepan
- 4 (10-inch) metal skewers
Directions
Combine water, quinoa, and garlic paste in a medium saucepan. Bring to boiling; reduce heat. Simmer, covered, for 15 minutes or until water is absorbed. Season to taste with salt and pepper; set aside.
Preheat a gas or charcoal grill for direct cooking over medium-high heat. Thread meatless meatballs onto four 10-inch metal skewers. Grill for 3 to 5 minutes or until heated through (165 degrees).
For each wrap, layer 2 lettuce leaves together and spoon ¼ cup quinoa on top. Add three plant-based meatballs, cucumber ribbons, tomato, and feta cheese. Drizzle with sour cream mixture and, if desired, garnish with dill. Serve with lime wedges.
Nutrition facts
Servings
480 Calories per serving
Amounts Per Serving
- Total Fat: 23g
- Cholesterol: 30mg
- Sodium: 760mg
- Total Carbohydrates: 45g
- Protein: 26g
Daily Values
0%
Iron 20%
0%
Calcium 20%
0%
Vitamin D 0%
0%
Potassium 20%