Thai Turkey Meatballs With Spicy Cilantro Dip

Serve these low-carb meatballs as an appetizer at your next party or as a meal with brown jasmine rice and steamed broccoli. If you don’t love spicy food, remove the seeds from the jalapeño peppers before adding them to the dipping sauce.

Ingredients:

1/2 cup (120ml) cilantro leaves (about 1/2 bunch)
3 tablespoons coconut milk, well-stirred
1 tablespoon chopped jalapeño pepper
Juice and zest of 1 lime
1/4 teaspoon salt
1 large egg white
2 teaspoons fish sauce or low-sodium soy sauce
1 1/2 teaspoons Thai red curry paste
1/4 teaspoon black pepper
1 pound (454g) ground turkey
1/4 cup (60ml) almond flour or finely ground almonds
1 tablespoon safflower oil

Directions

To prepare the dipping sauce, combine the coconut milk, cilantro, jalapeño, lime juice (reserve the zest for the meat mixture) and the salt in a blender. Blend until smooth and set aside.

In a large bowl, combine the lime zest, egg white, fish sauce, curry paste and pepper. Whisk until smooth. Add the turkey and almond flour and blend thoroughly with a wooden spoon. Form the mixture into 24 meatballs using about 1 tablespoon meat mixture for each.

Heat the oil in a large, non-stick skillet over medium heat. When the oil is hot, add the meatballs in a single layer and cook, stirring occasionally with a spatula, until the meatballs are no longer pink in the center, 8–10 minutes. Serve meatballs with the sauce for dipping.

Serves: 8 as an appetizer | Serving size: 3 meatballs, 1 tablespoon dip

Nutrition (per serving): Calories: 140; Total fat: 9g; Saturated Fat: 2.6g; Monounsaturated Fat: 2.1g; Cholesterol: 44.8mg; Sodium: 338mg; Carbohydrate: 1.5g; Dietary Fiber: 0.05g; Sugar: .15g; Protein: 11.8g

Serves: 4 as an entree | Serving size: 6 meatballs, 2 tablespoons dip

Nutrition (per serving): Calories: 280; Total fat: 18.7g; Saturated Fat: 5.1g; Monounsaturated Fat: 4.1g; Cholesterol: 89.6mg; Sodium: 677mg; Carbohydrate: 3g; Dietary Fiber: 0.1g; Sugar: .3g; Protein: 23.5g