Ginger Turkey Meatballs with Coconut Cauli Rice

These gluten-free baked turkey meatballs are tangy and delicious. Paired with cauli rice, these healthy meatballs are sure to be a family favorite you will make again and again!
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Ginger Turkey Meatballs with Coconut Cauli Rice recipe

Ginger Turkey Meatballs with Coconut Cauli Rice

  • Duration
  • Prep Time
  • 4Servings

Ingredients

MEATBALLS

  • 1 lb ground turkey
  • 1 large egg
  • 1 shallot, chopped
  • ¼ cup almond flour
  • ¼ cup chopped fresh cilantro + additional for garnish
  • 1 tbsp coconut aminos
  • 2 tsp peeled and minced ginger
  • 1 clove garlic, minced
  • ½ tsp ground black pepper
  • ¼ tsp sea salt
  • sesame seeds, for garnish

CAULI-RICE

  • 4 cups riced cauliflower
  • 1 cup BPA-free canned full-fat coconut milk
  • 1 red bell pepper, diced
  • 1 lime, zested and juiced

SAUCE

  • ½ cup coconut aminos
  • ¼ cup rice vinegar
  • 1 tbsp unsalted tomato paste
  • 1 tbsp toasted sesame oil
  • 2 tsp peeled and minced ginger
  • 1 clove garlic, minced
  • ¼ tsp red pepper flakes
  • 1 tbsp arrowroot starch
  • ½ cup cold water

Preparation

1. Preheat oven to 350°F. To a large mixing bowl, add all meatball ingredients except sesame seeds and use your hands to combine. Form 1-tbsp portions into meatballs, making about 30 in total. Place on a large, rimmed parchment-lined baking sheet. Bake for 15 minutes.

2. Meanwhile, prepare cauli-rice: To a large sauté pan, add riced cauliflower, coconut milk, bell pepper, lime zest and juice. Cook 8 minutes, or until cauliflower is al dente.

3. Prepare sauce: In a small bowl, whisk together coconut aminos, rice vinegar, tomato paste, oil, ginger, garlic and pepper flakes. Place in a small saucepan on medium; cook until mixture starts to bubble. In a separate bowl, whisk together arrowroot and water; add to saucepan. Stir to combine and until mixture thickens. Remove from heat. Transfer meatballs to a serving bowl and stir in sauce. Serve with cauliflower rice and garnish with additional cilantro.

Nutrition Information

  • Serving Size: ¼ of recipe
  • Calories: 473
  • Carbohydrate Content: 24 g
  • Cholesterol Content: 122 mg
  • Fat Content: 30 g
  • Fiber Content: 5 g
  • Protein Content: 30 g
  • Saturated Fat Content: 14 g
  • Sodium Content: 822 mg
  • Sugar Content: 13 g
  • Monounsaturated Fat Content: 8 g
  • Polyunsaturated Fat Content: 6 g