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Ginger-turkey meatballs in coconut-milk broth

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

2 Servings, 720 Calories/Serving

35 Minutes

Almond flour in our spice blend serves as the paleo-friendly binder for these spicy turkey meatballs. Chef Justine shares a couple of great tips here for making meatballs. Freeze the turkey mixture briefly to make it easier to shape, and wet your hands to keep the meat from sticking to them.

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Ingredients

  • 1 lime
  • Fresh cilantro
  • 1½ ounces raw cashews
  • 10 ounces ground turkey
  • 1 organic egg
  • Meatball spice blend (ginger- garlic- coriander- almond flour)
  • 12 ounces cauliflower
  • Fresh mint
  • 1 serrano chile (optional)
  • Lemongrass paste (ginger- garlic- lemongrass- turmeric)
  • ½ cup coconut milk

Instructions

1

Prep the meatballs

  • Zest the lime and cut it into wedges.
  • Coarsely chop the cilantro.
  • Coarsely chop the cashews.
In a mixing bowl, combine the turkey, egg, meatball spice blend, lime zest, and half the cilantro. Season with salt and pepper. Freeze for about 10 minutes to make the meatballs easier to shape. With wet hands, shape the chilled turkey mixture into eight 1½-inch balls. While the turkey mixture chills, toast the cashews and prepare the vegetables.

2

Toast the cashews; prep the vegetables

  • In a frying pan over medium heat, toast the cashews until just starting to brown, 3 to 4 minutes.
  • Core the cauliflower and chop into small pieces that roughly resemble large grains of rice.
  • Chop the mint leaves. Discard the stems.
  • Chop the serrano chile, if using.

3

Cook the meatballs and cauliflower

In a frying pan over medium heat, warm 1 to 2 tablespoons oil until hot but not smoking. Cook the meatballs until well-browned, 3 to 4 minutes each side. Transfer to a plate and drain all but 1 tablespoon of the oil from the pan. In the same pan, cook the cauliflower over medium heat, stirring occasionally, until well browned, 5 to 7 minutes. Season with salt and pepper. Add 1 tablespoon water and scrape up any caramelized bits from the bottom of the pan. Cook until the cauliflower is just tender, 2 to 3 minutes longer.

4

Make the coconut broth

In a sauce pot over medium heat, warm 1 tablespoon oil until hot but not smoking. Add the lemongrass paste and as much of the serrano chile as you like. Cook until fragrant, about 1 minute. Add 1 cup water and bring to a boil. Reduce to a simmer, whisk in the coconut milk and cook until just heated through, 2 to 3 minutes. Season with salt and pepper to taste.

5

Serve

Transfer the cauliflower to individual bowls and top with the turkey meatballs. Pour the coconut broth on top. Garnish with the mint, lime wedges, toasted cashews, and the remaining cilantro, and serve.

6

Chef's tip

Make the meatballs a day ahead and refrigerate so they’re firm before you cook them.

Nutrition per serving: Calories: 720, Protein: 40 g, Total Fat: 51 g, Monounsaturated Fat: 24.5 g, Polyunsaturated Fat: 9.5 g, Saturated Fat: 11.5 g, Cholesterol: 210 mg, Carbohydrates: 33 g, Fiber: 7 g, Added Sugar: 0 g, Sodium: 680mg

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