The CrossFit Kitchen: Thai Turkey Meatballs
It’s time to take a break from your WOD and it’s time get some FOOD because what’s a workout without some food to give us a boost? Get in the kitchen and cook an all time favorite with a healthy twist as these meatballs contain ginger, cilantro and coconut milk (your usual Thai ingredients) but using some cauliflower as a substitute for rice.
You can never go wrong with this dish since it has at least 250 calories per serving, this will give you enough protein (from the turkey) and natural antioxidants (from the cauliflower) to keep your body fresh and energized! And for people who are trying to shed off some weight or are going on a healthy detox, cauliflower should be your go to munchies since it improves digestion and helps detoxify your body as well as balance your hormones! Imagine being able to indulge a crowd favorite dish and still keep your fitness regime on track.
2lb. (0.91kg.) Ground turkey
6 cups carrots, shredded
8 cups cauliflower, shredded
2 cups light coconut milk
2 cups bamboo shoots
2 cups water chestnuts
3 cups onions, diced
3 cups green bell pepper, diced
1 cups ginger, minced
5 tbsp. Paleo Grind Garlic
Cilantro, to garnish
3 tbsp. Sambal
3 tbsp. Tamari or coconut aminos
Olive oil, as needed
In a large mixing bowl, combine 2 lb. (0.91kg.) ground turkey, 2 cups carrots, 1 cup onions, 1 cup bell peppers, ½ cup ginger, two eggs and 3 tbsp. of garlic. Mix well until uniform.
Heat a cast-iron skillet over medium-high heat and add 1 tbsp of olive oil. Using a 1-oz. portion control scoop, scoop meatball mixture into the pan. Repeat the process until the meat mixture is gone and you’ve got a pan full of meatballs.
Turn them 3-4 times with the goal of achieving nice caramelization on all sides and an internal temperature of 165 F.
When the meatballs are done, scoop 2 large spoonfuls of cauliflower rice onto a plate, top with the 4-5 meatballs, and garnish with sambal and cilantro.
Heat a cast-iron skillet over medium-high heat. Add 1 tbsp olive oil, ½ cup ginger, 1 ½ tbsp. sambal, 2 cups onions, 2 cups bell peppers, 4 cups carrots, 8 cups cauliflower, 2 tbsp garlic, and tamari. Stir to incorporate all ingredients. Place a lid on the pan and cook for 7 minutes.
Remove the lid; stir the rice; add coconut milk, water chestnuts and bamboo shoots; and cook for 3 minutes longer.
Remove the pan from the heat and enjoy the rice immediately.
You can portion the rice and refrigerate for up to 5 days or freeze for up to 6 months