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Gingered turkey meatballs in lemongrass broth with cauliflower “rice”

Gluten-Free, Dairy-Free, Soy-Free, Paleo, Lean & Clean

2 Servings, 610 Calories/Serving

25 – 35 Minutes

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

Ingredients

  • 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.

Nutrition per serving

Instructions

1

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.
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 mix until just combined.
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.

2

Cook the meatballs

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

3

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” 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. Season to taste with salt and pepper.
While the cauliflower cooks, prepare the garnishes and lemongrass broth.

4

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.
In a small sauce pot over medium heat, warm 1 to 2 teaspoons 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 mint, lime wedges, half the cashews, and remaining cilantro. Serve any remaining cashews on the side or set aside for another use.

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.