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Turkey Meatballs with Yellow Curry
April 30, 2017
mbosteoptcoachadmin
Ingredients:
2 shallots, chopped into small pieces
2 inch piece of peeled ginger, chopped finely
3/4 teaspoon sea salt
1 lb. ground turkey meat
4 stalks lemongrass, chopped
zest of 1 lime
juice of two limes ( 2 tablespoons juice per lime)
1 teaspoon turmeric
2 cups organic chicken stock
1 cup unsweetened coconut milk (make sure to buy a brand in a non BPA can)
1 red pepper, chopped
1 bunch cilantro, finely chopped
Directions:
Mix 2 tablespoon scallions, 1 tablespoon ginger, 1 tablespoon curry powder with 1/2 teaspoon sea salt
Mix all together with the 1 lb of turkey meat
Set aside in a bowl and refrigerate for 15 minutes
Mince lemongrass in a food processor and add to a pot on the stove
Add remaining ginger and scallions
Add lime juice, zest, turmeric and 1 teaspoon curry powder
Stir in chicken stock and coconut milk
Bring to a boil while stirring frequently
Reduce heat and maintain a simmer
In the meantime, after 15 minutes take the turkey mixture and roll into 1″ balls
Gently drop the balls into the curry mixture
Continue cooking on simmer for 15 minutes
After 10 minutes add red peppers and cilantro
This recipe was modified from Dr. Mark Hyman’s original recipe