Gingered turkey meatballs in lemongrass broth with cauliflower “rice”

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Customer Favorite

Gingered turkey meatballs in lemongrass broth with cauliflower “rice”

Paleo, Soy-Free, Gluten-Free, Dairy-Free

2 Servings, 640 Calories/Serving

25 – 40 Minutes

Paleo and perfect for entertaining, our gingered turkey meatballs feature signature Sun Basket lemongrass paste and filling cauliflower “rice.”

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 1 lime
  • 3 or 4 sprigs fresh cilantro
  • 10 ounces ground turkey
  • 1 pasture-raised organic egg
  • Gingered meatball spice blend (almond meal - granulated garlic - coriander - ground ginger)
  • 10 ounces cauliflower “rice” (see Market Watch note)
  • ⅓ cup roasted cashews
  • 2 or 3 sprigs fresh mint
  • 1 green or red fresh chile (such as jalapeño or serrano) (optional)
  • Sun Basket lemongrass paste (lemongrass - olive oil - fresh garlic - fresh ginger - turmeric)
  • ½ cup coconut milk
  • ¼ pound baby greens (such as kale or arugula)

Make It Leaner

Stretch this dish into 3 [6] servings by adding an extra ½ cup [1 cup] water in Step 4. The portions will be just as satisfying and nourishing at only 400 calories per serving, and you’ll have lunch ready for the next day.

Ingredient IQ

Coconut milk is made from the white meat of the coconut, finely ground and soaked in water. As it soaks, a layer of coconut cream rises to the top and is then skimmed off, while the remaining liquid is strained. It’s a popular base for Thai-style curries such as this one.

Market Watch
Organic cauliflower “rice” is still a scarce commodity, so you may receive organic whole cauliflower, broccoli crowns, or broccoli “rice” instead. For broccoli “rice,” which is made from the stems, follow the recipe as written. For whole cauliflower or broccoli crowns, cut the vegetable lengthwise into quarters, discarding any leaves or thick stalks. Using a food processor fitted with the grater attachment, or the coarse holes of a box grater, coarsely grate. Alternatively, using a knife, cut the florets into ¼-inch pieces. Then follow the recipe as written.

Nutrition per serving

Calories: 640, Protein: 40g (80% DV), Fiber: 8g (32% DV), Total Fat: 43g (66% DV), Monounsaturated Fat: 22g, Polyunsaturated Fat: 8g, Saturated Fat: 9g (45% DV), Cholesterol: 170mg (57% DV), Sodium: 200mg (8% DV), Carbohydrates: 31g (10% DV), Total Sugars: 8g, Added Sugars: 0g (0% DV).
Contains: Eggs, Tree Nuts

Sodium does not include pantry salt; for reference, ¼ teaspoon kosher salt added to the recipe averages 240mg per serving, or 10% DV). Not a significant source of trans fat.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Prep the meatballs

  • Zest the lime; cut the lime into wedges for garnish.
  • Coarsely chop the cilantro; set aside half for garnish.
  • Cut a small corner from the ground turkey package and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel.
In a large bowl, using a whisk or fork, blend the egg with the meatball spice blend, lime zest, and half the cilantro. Add the turkey, season generously with salt and pepper, and mix until just combined.
Set the bowl in the freezer for 10 minutes to firm up the mixture. Using wet hands, form the mixture into 1-inch meatballs.


Cook the meatballs

In a large frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Working in batches if needed, add the meatballs and cook, turning once, until browned and cooked through, 3 to 4 minutes per side. Transfer to a plate. Add more oil between batches if needed. Do not clean the pan.


Cook the cauliflower “rice”

In the same pan used for the meatballs, if dry, add 2 to 3 teaspoons oil. Warm over medium heat until hot but not smoking. Add the cauliflower “rice,” season with salt and pepper, and cook, stirring occasionally and scraping up any browned bits from the bottom of the pan, until the cauliflower starts to soften, 3 to 5 minutes [4 to 6 min]. Remove from the heat and cover partially to keep warm.
While the cauliflower cooks, prepare the garnishes and lemongrass broth.


Prep the garnishes; make the lemongrass broth

  • Using the bottom of a bowl or cup, lightly crush the cashews.
  • Strip the mint leaves from the stems; coarsely chop the leaves.
  • If using the fresh chile, thinly slice the chile crosswise. Wash your hands after handling.
In a medium sauce pot over medium heat, warm 1 to 2 teaspoons oil until hot but not smoking. Stir in the lemongrass paste and as much chile as you like and cook until fragrant, about 1 minute. Add 1 cup [2 cups] water and bring to a boil, then reduce to a simmer. Stir in the coconut milk and cook until heated through, 1 to 2 minutes. Working in batches if needed, stir in the greens and cook until just wilted, 1 to 2 minutes. Remove from the heat and season to taste with salt and pepper.



Transfer the cauliflower “rice” to individual bowls, top with the meatballs, and ladle in the lemongrass broth. Garnish with the mint, lime wedges, remaining cilantro, and half the cashews. Serve the remaining cashews on the side or save for another use.

Kids Can!

  • Crush the cashews.
  • Strip the mint leaves.
  • Add the garnishes.

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