Asian Braised Turkey Meatballs
DAIRY
FREE
NUT
FREE
PALEO
DIET
These meatballs might not be exactly like your grandma’s, but they’re warm, juicy, and surrounded by satisfying flavors.
Prep Time 15 minutes |
Cook Time 30 minutes |
Makes 32 meatballs |
Serving Size 8 meatballs |
INGREDIENTS
2 lb. (1kg) ground turkey thighs
4 large egg yolks
1 TB. sea salt
2 TB. ghee or animal fat
4 cups homemade chicken stock
3 cups tomato purée
3 TB. fresh lemon juice
1 TB. grated fresh ginger
4 cloves garlic, minced
2 cups scallions, white and green parts, chopped
1 medium red onion, halved and sliced
1 medium red bell pepper, halved, ribs and seeds removed, and sliced
1 medium yellow bell pepper, halved, ribs and seeds removed, and sliced
1 medium carrot, peeled and cut into ½-in. (1.25cm) rounds
½ cup fresh cilantro leaves, chopped
METHOD
1 In a medium bowl, combine ground turkey, egg yolks, and 1½ teaspoons sea salt. Form mixture into 32 equal-size balls.
2 In a medium Dutch oven or stockpot, combine ghee, chicken stock, tomato purée, lemon juice, ginger, garlic, scallions, red onion, red bell pepper, yellow bell pepper, carrot, cilantro, and remaining 1½ teaspoon sea salt. Set over medium-high heat, and bring to a boil.
3 Reduce heat to medium-low, and gently add meatballs to the pot one by one. Cover, and cook for 30 minutes or until meatballs are cooked through and no pink remains.
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