Thai Turkey Meatballs with Coconut Rice

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Thai Turkey Meatballs with Coconut Rice

This low-fiber dish includes mango and coconut milk, both excellent sources of potassium. Potassium can help you rehydrate if you’re having diarrhea.

Prep time

25 minutes

Cook Time

45 minutes

Total Time

70 minutes

Yield

Serves 4

Ingredients

Cooking spray or oil
1 egg
1 tablespoon low-sodium soy sauce
1 tablespoon Thai chili paste
1 tablespoon Thai curry paste
1 teaspoon finely grated ginger
1 teaspoon minced garlic
Cayenne pepper
1 pound lean (93%) ground turkey
½ cup panko bread crumbs
1 scallion, finely chopped
1 cup jasmine rice
½ cup full-fat coconut milk
1 cup water
Salt
1 cup chopped mango
Juice of 1 lime
¼ cup chopped fresh cilantro

Instructions

  1. Preheat oven to 350 degrees. Grease a baking sheet with cooking spray.
  2. In a large bowl, combine egg, soy sauce, chili paste, curry paste, ginger, garlic, and a pinch of cayenne. Add turkey, bread crumbs, and scallion; stir well to combine. Roll mixture into 1-inch balls, packing firmly. The mixture should yield about 30 meatballs. Transfer to prepared baking sheet.
  3. Prepare the rice. In a saucepan, combine rice, coconut milk, water, and salt. Bring to a boil over medium heat. Cover, reduce heat, and simmer for 20 minutes, until rice is tender.
  4. Bake meatballs, turning once halfway through, until firm and cooked through, about 15 to 20 minutes. Meatballs should register 165 degrees Fahrenheit using an instant-read thermometer inserted into the center of a meatball.
  5. Serve meatballs alongside rice, mango, lime juice, and cilantro.

Nutritional Information

Calories

480 calories

Carbohydrates

53g

Fat

17g

Fiber

1g

Protein

28g

Saturated Fat

8g

Sodium

470mg

Sugar

7g

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