Turkey Meatballs with Cilantro Dip
Serves
3
Prep Time
15 minutes
Cook Time
10 minutes
Ingredients
For the dipping sauce:
0.5 oz (15 g) cilantro leaves
3 tbsp coconut milk, well stirred
1 tbsp chopped jalapeño pepper
juice of 1 lime (reserve the zest for meatballs)
¼ tsp sea salt
0.5 oz (15 g) cilantro leaves
3 tbsp coconut milk, well stirred
1 tbsp chopped jalapeño pepper
juice of 1 lime (reserve the zest for meatballs)
¼ tsp sea salt
For the meatballs:
zest of 1 lime
1 large egg white
2 tsp fish sauce (or sub low sodium soy sauce)
1 ½ tsp Thai red curry paste
¼ tsp black pepper
1 lb (450 g) ground turkey
1 oz (30 g) almond flour
1 tbsp sunflower oil
zest of 1 lime
1 large egg white
2 tsp fish sauce (or sub low sodium soy sauce)
1 ½ tsp Thai red curry paste
¼ tsp black pepper
1 lb (450 g) ground turkey
1 oz (30 g) almond flour
1 tbsp sunflower oil
Nutrition
(Per Serving)
Calories
351
Fats
23 g
Protein
32 g
Carbs
4 g
Instructions
- Place all the ingredients for the dipping sauce into a blender and blend until smooth, then set aside.
- To make the meatballs, place the lime zest, egg white, fish sauce, curry paste, and black pepper into a large bowl and mix until smooth. Add the ground turkey and almond flour, stirring until well combined. Form the mixture into 24 even-sized meatballs using about 1 tablespoon of the meat mixture for each.
- Heat the sunflower oil in a large non-stick skillet over medium heat. Once hot, add the meatballs in a single layer. Cook, stirring occasionally, for 8 to 10 minutes, or until the meatballs are cooked through and no longer pink in the center. Don’t overcrowd the skillet; if necessary, cook the meatballs in batches.
- To serve, arrange the meatballs on a serving plate with the cilantro dipping sauce on the side.