Ginger Turkey Meatballs with Coconut Cauliflower Rice

This is one of my favorite dishes to prep ahead to make for a balanced weeknight meal for any time of year.

The way I prep this ahead of time is I make the meatballs and prepare the rice before hand. I also store them in the refrigerator in separate containers.

Then on the evening of cooking, I add the meatballs with sauce to a saucepan and heat on low setting. Then I transfer rice to another pan to heat on low setting.

Food staples I used

  • Full fat coconut milk (this will give you creaminess and a great source of healthy fat to keep you fuller longer)
  • 1 lb organic ground turkey ( organic or pasture raised poultry is best )
  • Frozen cauliflower rice from Costco (cost effective and super easy to prepare)
  • Coconut aminos instead of soy sauce ( too many preservatives and junk in regular soy sauce - plus who needs all that estrogen hehe )

Ginger Turkey Meatballs with Coconut Cauliflower Rice

  • 1 lb ground turkey
  • 1 egg
  • 1 onion
  • 1/4 cup almond flour
  • 1/4 cup fresh cilantro (chopped )
  • 1 tbsp coconut aminos
  • 2 tsp peeled and minced garlic
  • 1 tsp minced garlic
  • 1/2 tsp pepper
  • 1/2 tsp salt

Cauli Rice

  • 4 cups riced cauliflower
  • 1 cup organic full fat coconut milk
  • 1 red bell pepper (diced )
  • 1 lime (zested and juiced )


  • 1/2 cup coconut aminos
  • 1/4 cup rice vinegar
  • 1 tbsp tomato paste
  • 1 tbsp sesame oil
  • 2 tsp peeled and minced ginger
  • 1 tsp minced garlic
  • 1/4 tsp red pepper flakes
  • 1 tbsp arrowroot starch
  • 1/2 cup cold water

  1. Preheat oven to 350F. 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 cauliflower rice. To a large saute 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, pepper flakes. Place in a small saucepan on medium and cook until mixture starts to bubble.
  4. In a seperate bowl, whisk together arrowroot and water then 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 cilantro.

*If prepping ahead, refrigerate meatballs and cauli rice separately and reheat when ready to eat. 

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