Ginger-turkey meatballs in coconut-milk broth
Paleo, Gluten-Free, Dairy-Free, Soy-Free
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.
In your bag
- 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
Calories: 720, Protein: 40 g, Fiber: 7 g, Total Fat: 51 g, Monounsaturated Fat: 24.5 g, Polyunsaturated Fat: 9.5 g, Saturated Fat: 11.5 g, Cholesterol: 210 mg, Sodium: 680mg, Carbohydrates: 33 g, Added Sugar: 0 g.