Ginger Turkey Meatballs with Coconut Peanut Sauce
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THE WHY BEHIND THIS RECIPE
Everyone must have at least one zhuzh’ed up meatball in their repertoire and this one is mine. It’s easy enough to make on a Monday night, but fancy enough that you could serve this for guests (and we have!).
Alex and I make a variation of these meatballs usually once a week. It’s easy to make with pantry staples you’ll likely already have on hand, and you can use chicken, turkey, or any other ground meat.
Makes 12 meatballs
Total time: 20 minutes
Prep time: 10 minutes
Cook time: 20 minutes
WHAT YOU NEED
Meatballs:
1lb ground turkey (or chicken!)
2 eggs
1 shallot, finely sliced
3/4 cup almond flour
1/4 cilantro, finely chopped
4 cloves garlic, minced
1 tbsp fresh ginger, graded
1/2 tsp red pepper flakes
1/2 tsp cardamom
a dash of kosher salt and pepper
Coconut peanut sauce:
1 can (about 15oz) full fat coconut milk
1/2 cup creamy peanut butter (just peanuts, no seed oils!)
2 tbsp coconut aminos or tamari
1 tbsp red curry paste or chilli paste (2 tbsp if you want it really spicy!)
1 tsp fresh ginger, graded
1 red bell pepper, chopped
1 cup frozen peas
Topping and base:
1 lime squeezed over top at end
1/3 cup crushed up peanuts (optional for topping at the end!)
More cilantro for topping (optional)
Serve over cauliflower rice (I just reheat frozen cauliflower rice with a little bit of coconut milk!)
How TO DO IT
Pre-heat oven to 400°F
In a large bowl combine the ground turkey, eggs, almond flour, cilantro, garlic, ginger, cardamom, red pepper flakes, salt and pepper. Mix well together and then form into small meatballs (makes about 12-14).
Roast in the oven for 15-17 minutes. Then turn the oven to broil for last 4-5 minutes (to get them crispy). The internal temp of the meatballs should be 165°F
In a large skillet, add the coconut milk, peanut butter, coconut aminos, and chili paste on medium heat. Whisk together until smooth.
Add in peppers and peas for 4-5 minutes to soften, and then add meatballs back in and bring to a simmer.
Prepare cauliflower rice. I just do frozen cauliflower rice from Costco or Whole Foods and heat it up in a pan with a dash of coconut milk and salt.
Distribute amongst bowls. Top with a squeeze of lime juice, cilantro, and crushed peanuts!
SWAPS, TIPS & TRICKS
SWAPS
Meatballs: Swap ground turkey for chicken, lamb, beef!
Fresh ginger: If you don’t have fresh ginger, use ground!
Don’t have peppers or peas? Try another veggie!
Nutritional Info
Per serving, makes about 4 servings
Calories: 750
Total Fat: 60g
Carbs: 29g
Fiber: 10g
Net Carbs: 19g
Protein: 31g
Sugars: 9g
