Gingered turkey meatballs in lemongrass broth

Paleo, Gluten Free, Dairy Free, Soy Free

2 Servings, 760 Calories/Serving

25 - 35 Minutes

Spiced, seared ground turkey meatballs give this Southeast Asian-inspired comfort meal lean protein and richness. Cauliflower “rice” gives the soup heft without overloading it on carbs. Cauliflower also contains glucosinolates, compounds that protect and fortify the liver, while coconut milk is rich in lauric acid, a fatty acid thought to boost immunity.

Ingredients

  • 10 ounces ground turkey
  • 1 lime
  • Fresh cilantro
  • 1 pasture-raised organic egg
  • Meatball seasoning (ground ginger - granulated garlic - coriander - almond meal)
  • ¾ pound cauliflower “rice”
  • 1 serrano chile (optional)
  • 1/3 cup roasted cashews
  • Fresh mint
  • Sun Basket lemongrass paste (lemongrass - fresh ginger - fresh garlic - turmeric - olive oil - salt)
  • ½ cup coconut milk
  • 3 ounces baby kale

Instructions

1

Prep the meatballs

  • Cut off a small corner of the ground turkey packaging and drain off any excess liquid. Transfer to a plate and pat dry with a paper towel.
  • Zest the lime and cut into wedges; set aside the wedges for garnish.
  • Coarsely chop the cilantro; set aside half for garnish.
In a medium bowl, using a whisk or fork, blend the egg with the meatball seasoning, lime zest, and half the cilantro. Add the turkey, season generously with salt and pepper, and gently mix until just combined.
Set the bowl in the freezer for 10 minutes, if desired, to firm up the mixture. Using wet hands, shape the turkey mixture into 1½-inch meatballs.

2

Cook the meatballs

In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the meatballs and cook, turning once, until well browned and cooked through, 3 to 4 minutes per side. Transfer to a plate. Pour off all but 1 tablespoon oil from the pan.

3

Cook the cauliflower “rice”

In the same pan used for the meatballs, add the cauliflower “rice.” Cook over medium heat, stirring occasionally and scraping up any browned bits from the bottom of the pan, until the cauliflower is lightly browned and softened, 5 to 7 minutes. Season to taste with salt and pepper.
While the cauliflower cooks, prepare the lemongrass broth and garnishes.

4

Make the lemongrass broth; prep the garnishes

  • If using, trim off the top and thinly slice the serrano chile. Wash your hands after handling.
  • Coarsely chop the cashews.
  • Strip the mint leaves from the stems; coarsely chop the leaves.
In a small sauce pot over medium heat, warm 1 tablespoon oil until hot but not smoking. Stir in the lemongrass paste and as much serrano as you like and cook until fragrant, about 1 minute. Add 1 cup water and bring to a boil, then reduce to a simmer. Add the coconut milk and kale and cook, stirring occasionally, until just heated through, 2 to 3 minutes. Season to taste with salt and pepper.

5

Serve

Transfer the cauliflower “rice” to individual bowls, top with the meatballs, and pour in the lemongrass broth. Garnish with the cashews, mint, lime wedges, and remaining cilantro.


Nutrition per serving: Calories: 760, Protein: 41 g, Total Fat: 54 g, Monounsaturated Fat: 25 g, Polyunsaturated Fat: 7 g, Saturated Fat: 12 g, Cholesterol: 165 mg, Carbohydrates: 36 g, Fiber: 8 g, Added Sugar: 0 g, Sodium: 460 mg

Contains: tree nuts, eggs

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