Monday, July 16, 2018

Curry Turkey Meatball Salad

Let me just start off by letting y'all know these are so yummy leftover and are a great dish for meal prepping. My theme here throughout my blog is making meals that can be made in a big batch then stored later for left overs.  

The meatballs 
2lbs. of ground turkey 
2 cups of cole slaw 
1 cup shredded carrots 
1/2 red onion, chopped
2 tbsp cilantro, fresh or dried
3 tbsp lime juice 
2 tbsp basil, fresh or dried
2 tbsp coconut aminos 
2 tsp ground ginger
2 cloves of garlic, chopped 
1 tsp ground cumin
1 tsp salt
1 tsp pepper

In a large bowl mix all of the ingredients together and roll together into small golf-ball sized balls. Lay about 20-24 turkey balls onto a greased baking sheet. 

Set oven to 400. Cook for 25 minutes. Make your sauce while this is cooking.

The Sauce

2 cans of coconut milk
2 tbsp red curry paste
2 tbsp almond butter
4 tbsp lime juice
1 tsp minced garlic

In a pan, warm up the coconut milk and mix in all ingredients. Bring to a slight boil until the ingredients are dissolved. Add 1 cup of the coleslaw. You don't want to put all of the coleslaw in otherwise it will get too soggy. 

The meatballs should be done by this point. In a large bowl combine the meatballs and the sauce/coleslaw mix in. Mix well so the meatballs are well coated with the sauce. 

Add a little of the uncooked coleslaw to each plate you are serving then add the meatballs and the sauce mix to each plate. If you are meal prepping, put a handful of uncooked coleslaw down as your base and add the meatballs on top with the sauce. 

The coleslaw in this mix makes it so crunchy and fresh tasting! Also low calories and high protein from the turkey meatballs. 

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As always, 
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