Gingered Turkey Meatballs In Lemongrass Broth With Cauliflower Rice
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| Cook Time | 25-35 Minutes |
| Servings |
servings
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Ingredients
- 10 oz ground turkey
- 1 lime
- fresh cilantro
- 1 egg (pasture raised, organic)
- meatball seasoning (containing: ground ginger, granulated garlic, coriander, almond meal)
- salt
- freshly ground black pepper
- 2 tbsp avocado oil
- 1 serrano chile (optional)
- 3/4 lbs cauliflower rice
- 1/3 cup roasted cashews
- fresh mint
- lemongrass paste (containing: lemongrass, fresh ginger, fresh garlic, ground turmeric, olive oil, salt)
- 1/2 cup coconut milk
- 3 oz baby kale
Ingredients
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Instructions
- Pat dry the 10 oz ground turkey with a paper towel.
- Zest 1 lime into a medium bowl, cut the lime into wedges, then set aside the lime wedges for garnish.
- Coarsely chop the fresh cilantro and divide into halves.
- In the medium bowl with the lime zest, add the egg, half the fresh cilantro, approximately 2 tbsp of meatball seasoning containing: ground ginger, granulated garlic, coriander, almond meal, then whisk until blended.
- Add the 10 oz of ground turkey to the medium bowl, season generously with salt and freshly ground black pepper, then gently mix until it's combined with the other ingredients.
- If desired, set the bowl in the freezer for 10 minutes to firm up the turkey mixture.
- Using your wet hands, shape the turkey mixture into 1 1/2 inch turkey meatballs.
- In a large frying pan over medium high heat, warm 1 tablespoon of avocado oil until hot, but not smoking.
- Add the turkey meatballs and cook for approximately 3-4 minutes per side, turning once, until well browned and cooked through.
- Once cooked, transfer the turkey meatballs to a plate and pour off all but 1 tbsp of the oil from the pan.
- In the same pan used for the meatballs, add the cauliflower rice, and cook over medium heat for approximately 5-7 minutes, stirring occasionally, scraping up any browned bits from the bottom of the pan, until the cauliflower is lightly browned and softened.
- Trim off the top of the serrano chile and thinly slice.
- Coarsely chop 1/3 of a cup of roasted cashews.
- Strip the mint leave from the stems, then coarsely chop the leaves. This will be the freshest smell ever.
- In a small sauce pot over medium heat, warm 1 tbsp of avocado oil until hot, but not smoking.
- Stir in the lemongrass paste containing: lemongrass, fresh ginger, fresh garlic, ground turmeric, olive oil, salt.
- Add as much serrano chile to the same sauce pot as you like, stir, then cook for approximately 1 minute.
- Add 1 cup of water to the sauce pot, bring to a boil, then reduce to a simmer.
- Add 1/2 cup of coconut milk and kale to the sauce pot, then cook for 2-3 minutes, stirring occasionally, until just heated through.
- Season to taste with salt and black pepper.
- Transfer the cauliflower rice to individual bowls, top with the meatballs, garnish the bowls with the cashews, mint, and cilantro, then pour in the lemongrass broth.
- Top with the lime wedges.
- Stick a fork in it and you are done.
Recipe Notes
Nutrition Facts (per serving)
- Calories: 760
- Protein: 41g
- Carbohydrates: 36g
- Fat: 50g