Gingered turkey meatballs in lemongrass broth with cauliflower “rice”
Gluten-Free, Dairy-Free, Soy-Free, Paleo, Lean & Clean
25 – 35 Minutes
Paleo and perfect for entertaining, our gingered turkey meatballs feature signature Sun Basket lemongrass paste and filling cauliflower “rice.”
- 1 lime
- 3 or 4 sprigs fresh cilantro
- 10 ounces ground turkey
- 1 pasture-raised organic egg
- Meatball seasoning (almond meal - ground ginger - granulated garlic - coriander)
- 10 ounces cauliflower “rice”
- 2 or 3 sprigs fresh mint
- ⅓ cup roasted cashews
- 1 serrano (optional)
- Sun Basket lemongrass paste (lemongrass - olive oil - fresh garlic - fresh ginger - turmeric)
- ½ cup coconut milk
- ¼ pound baby kale
Make It Leaner
Stretch this dish into 3 servings by adding an extra ½ cup water in Step 4. The portions will be just as satisfying and nourishing at only 400 calories per serving, and you will have lunch ready for the next day.
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 packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel.
Set the bowl in the freezer for 10 minutes, if desired, to firm up the mixture. Using wet hands, form the turkey mixture into 1-inch meatballs.
Cook the meatballs
Cook the cauliflower “rice”
While the cauliflower cooks, prepare the garnishes and lemongrass broth.
Prep the garnishes; make the lemongrass broth
- Strip the mint leaves from the stems; coarsely chop the leaves.
- Coarsely chop the cashews.
- If using the serrano, remove the stem, ribs, and seeds; thinly slice the serrano. Wash your hands after handling.
Calories: 610, Protein: 39g (78% DV), Fiber: 8g (32% DV), Total Fat: 41g (63% DV), Monounsaturated Fat: 17g, Polyunsaturated Fat: 4.5g, Saturated Fat: 11g (55% DV), Cholesterol: 175mg (58% DV), Sodium: 240mg (10% 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.