Ginger-turkey meatballs in coconut-milk broth
Almond flour in our spice blend serves as the paleo-friendly binder for these spicy turkey meatballs. Chef Justine shares a couple of great tips here for making meatballs. Freeze the turkey mixture briefly to make it easier to shape, and wet your hands to keep the meat from sticking to them.
- 1 lime
- Fresh cilantro
- 1½ ounces raw cashews
- 10 ounces ground turkey
- 1 organic egg
- Meatball spice blend (ginger- garlic- coriander- almond flour)
- 12 ounces cauliflower
- Fresh mint
- 1 serrano chile (optional)
- Lemongrass paste (ginger- garlic- lemongrass- turmeric)
- ½ cup coconut milk
Prep the meatballs
- Zest the lime and cut it into wedges.
- Coarsely chop the cilantro.
- Coarsely chop the cashews.
Toast the cashews; prep the vegetables
- In a frying pan over medium heat, toast the cashews until just starting to brown, 3 to 4 minutes.
- Core the cauliflower and chop into small pieces that roughly resemble large grains of rice.
- Chop the mint leaves. Discard the stems.
- Chop the serrano chile, if using.
Cook the meatballs and cauliflower
Make the coconut broth
Nutrition per serving: Calories: 720, Protein: 40 g, Total Fat: 51 g, Monounsaturated Fat: 24.5 g, Polyunsaturated Fat: 9.5 g, Saturated Fat: 11.5 g, Cholesterol: 210 mg, Carbohydrates: 33 g, Fiber: 7 g, Added Sugar: 0 g, Sodium: 680mg