In order to bring you the best organic produce, some ingredients may differ from those depicted.
Ginger-turkey meatballs in coconut-milk broth
Gluten-Free, Dairy-Free, Soy-Free, Paleo
2 Servings, 720 Calories/Serving
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, Total Fat 51g (65% DV), Sat. Fat 11.5g (58% DV), Trans Fat 0g, Cholest. 210mg (70% DV), Sodium 680mg (30% DV), Total Carb. 33g (12% DV), Fiber 7g (25% DV), Protein 40g
Wash produce before use
Prep the meatballs
- Zest the lime and cut it into wedges.
- Coarsely chop the cilantro.
- Coarsely chop the cashews.
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.
Cook the meatballs and cauliflower
Make the coconut broth