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”

Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Carb-Conscious, Protein Plus

2 Servings, 680 Calories/Serving

25–40 Minutes

A fan favorite, our paleo meatballs feature our house-made lemongrass paste, full of warming flavor from ginger and turmeric, which are good for anti-inflammatory powers and digestive health.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket 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 organic lime
  • 4 or 5 sprigs organic fresh mint
  • 10 ounces ground turkey
  • Sunbasket meatball seasoning blend (almond meal - granulated garlic - coriander - ground ginger)
  • 10 ounces organic cauliflower “rice”
  • 3 tablespoons roasted cashews
  • Sunbasket lemongrass paste (lemongrass - EVOO - fresh garlic - fresh ginger - ground turmeric)
  • ½ cup coconut milk
  • 3 ounces organic baby kale or other leafy greens
Chef's Tip
Before shaping and cooking the meatballs, you can test the seasoning of the meat mixture by cooking a tablespoon or so in a frying pan with a bit of oil over medium-high heat on the stovetop.

Make It Ahead
The meatballs (Steps 1 and 3) can be shaped and cooked up to 1 day ahead (but don’t chop the mint for garnish). Cover and refrigerate the meatballs and lime wedges separately overnight. When ready to serve, gently rewarm the meatballs and chop the remaining mint as you proceed with the rest of the recipe (Steps 2 and 4).
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. The cream is skimmed off and the remaining liquid is strained for milk.

Nutrition per serving

Calories 680, Total Fat 41g (53% DV), Sat. Fat 9g (45% DV), Trans Fat 0g, Cholest. 100mg (33% DV), Sodium 170mg (7% DV), Total Carb. 29g (11% DV), Fiber 7g (25% DV), Total Sugars 7g (Incl. 0g Added Sugars, 0% DV), Protein 36g
Contains: Tree Nuts (almond, cashew, coconut)

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.

Instructions

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

Wash produce before use

1

Prep the meatballs

  • Zest the lime; cut the lime into wedges for garnish. [Zest 1 lime and cut into wedges; save the remaining lime.]
  • Strip the mint leaves from the stems; coarsely chop the leaves. Set aside half for garnish.
  • Cut a small corner from the ground turkey packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel.
In a large bowl, combine the ground turkey, meatball seasoning blend, lime zest, and half the mint. Season generously with salt and pepper and mix gently 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.
While the meatballs firm in the freezer, prepare the cauliflower “rice.”

2

Cook the cauliflower “rice”

In a large frying pan over medium-high heat, warm 1 tablespoon [2 TBL] oil until hot but not smoking. Add the cauliflower “rice,” season with salt and pepper, and cook, stirring frequently, until the cauliflower starts to soften, 3 to 5 minutes [4 to 6 min]. Remove from the heat and season to taste with salt and pepper. Transfer to another large bowl and cover to keep warm. Wipe out the pan.

3

Cook the meatballs

In the same 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.
While the meatballs cook, prepare the cashews and lemongrass broth.

4

Prep the cashews; make the broth

  • Using the bottom of a bowl or cup, lightly crush the cashews for garnish.
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 cook until fragrant, about 1 minute. Add 1 cup [2 cups] water and bring to a boil. 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 kale and cook until just wilted, 1 to 2 minutes. Remove from the heat and season to taste with salt and pepper.

Serve

Transfer the cauliflower “rice” to individual bowls, top with the meatballs, and ladle in the lemongrass broth. Garnish with the cashews and remaining mint and serve with the lime wedges.
Kids Can!
  • Strip the mint leaves.
  • Crush the cashews.
  • Measure the water for the broth.
  • Garnish with the cashews and mint.

This was delicious. Flavors I'd never tried melded into something spectacular and comforting. — Sunbasket customer Peter B.
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