Curried Turkey Meatballs smothered with a Lemongrass Cream Sauce and roasted vegetables

For the vegetables:

• 2 medium red potatoes, srubbed and cut into ½ in wedges
• 2 c cauliflower florets
• 1 T coconut oil, melted
• ¼ t salt
• Pinch of black pepper
• 2 c torn kale leaves

For the meatballs:

• 1 large egg, lightly beaten
• ¼ c almond meal/flour (same thing)
• 1 t curry powder
• ¼ t salt
• ¼ t pepper
• 12 oz ground turkey

For the sauce:

• 4 t coconut oil
• 4  T chopped shallot
• 4-6  t finely chopped fresh lemon grass
• 3/4 c full fat coconut milk
• 3/4 t arrowroot
• 1/4 t red pepper flakes
• 4 T chopped fresh basil

Make the vegetables:  

Preheat oven to 425 F.  In a shallow roasting pan, combine the potatoes and cauliflower.  Drizzle  with the melted coconut oil and sprinkle with the salt and black pepper.  Toss to coat the vegetables.  Roast for 35 min or until tender and browned.  Add the kale to the roasting pan and gently stir the vegetables.  Spread in an even layer.  Roast for 5 – 10 mins more, until the kale is lightly browned and crisp.

To make the meatballs:  

While the vegetables are roasting; line a small baking with sheet with aluminum foil   In a medium bowl, whisk together the egg, almond meal, curry power, salt and black pepper.  Add the turkey and mix well.  Shape into six meatballs.  Place meatballs on the prepared baking sheet.  Bake alongside the vegetables for 20 to 25 mins, until they are cooked through and their internal temperature is 165F.

To make the sauce:  

Heat the coconut oil in a small skillet over med low heat.  Add the shallot and lemongrass and cook, stirring occasionally, until just tender – 5 to 7 mins.   In a small bowl, whisk together the coconut milk, arrowroot, salt and red pepper flakes.   Add the coconut mixture all at once to the shallot mixture.  Cook, stirring, until the sauce has thickened.  Remove from heat.  Stir in the basil.  

Divide the meatballs and roasted vegetables between 2 plates.  

Drizzle the sauce over the meatballs.  

Note:  keep sauce off the vegetables so the kale stays crisp.

/Serves 2

Source:   Courtesy of:  Whole30  cookbook, Melissa Hartwig