Sunday’s dinner was a modified version of a couple of recipes I jumbled together with really great results. It is filled with lots of things you probably have in your pantry, and a couple you might not. I try to add one or two new menu items a month, things I haven’t tried before but sound good. I’m a huge fan of trying something and then modifying it to suit my taste buds, pantry and my wallet. I’ve tried to call out all of the possible modifications.
On the menu was Turkey Meatballs and Asparagus in Lemongrass Broth over Cauliflower Rice. It can just as easily be served with white or brown rice. I make mine with Almond Meal (basically almonds ground to flour) but basic breadcrumbs will also do. What shouldn’t be swapped is the flavoring. The meatballs and broth can be made ahead and reheated for a busy weeknight, and while they reheat, the cauliflower rice takes about the same 5 minutes to saute. This is an excellent make-ahead meal. It’s filling and flavorful, and feeds about 3-4 people, depending on appetites.
Straight up double everything if you want more – extra meatballs can be frozen and served over rice noodles for an asian-esque take on pasta and meatballs another night too.
For the Meatballs:
- 1 lb ground turkey
- 1/3 cup Almond Meal (substitute bread crumbs if Paleo isn’t your bag)
- 1/2 tsp ground ginger
- 1/2 tsp ground cumin
- 1 tsp dried cilantro or a small handful fresh
- 1 egg
- 1/2 tsp salt
- 1/4 tsp ground pepper
Mix everything together with a fork. Form into 1.5″ meatballs and saute in a deep skillet with olive oil, about 8-10 minutes. Drain on paper towels and set aside.
Make the Lemongrass Broth
- 1 quart chicken broth
- 2-3 tablespoons of lemongrass paste
- 1/2 can diced tomatoes or 4 tablespoons crushed tomatoes
- 1 shallot
- Asparagus, cut into 1″ pieces
In the same pan used for the meatballs, saute the shallot until soft. Add the broth, lemongrass paste and salt and pepper to taste. Bring to a boil, then reduce heat and add the tomatoes, meatballs and asparagus, and cook until the asparagus can be easily pierced with a fork. If you don’t have asparagus, try bok choy, or even add spinach in just a minute before the food is ready instead.
While the asparagus is tenderizing, cook the Cauliflower Rice
In a skillet, heat 2 tablespoons of olive oil. Add 1 bag of cauliflower rice (I buy mine at Trader Joe’s) or a head of cauliflower, chopped very small by hand or food processor. Generously add salt and pepper, and stir, 8-10* minutes until softened.
Spoon cauliflower rice into a soup bowl and ladle broth and meatballs over. Garnish with fresh cilantro if you have it.
* If using regular rice, start this step before the meatballs.