1 lb ground turkey
1 tsp curry powder
1/4 cup almond flour
1 egg
salt and pepper
2 medium red potatoes cut into wedges
1 cauliflower cut into pieces
2 cups torn kale
2 shallots
3 tbsp chopped lemongrass
1/2 cup coconut milk
1/2 tsp red pepper flakes
2 tbsp chopped fresh basil
1 box couscous
in a bowl add in the ground turkey and add egg, almond flour, curry and a pinch of salt and pepper. Mix well and then make 2inch round meatballs. Place meatballs into a cast iron skillet and heat with a little olive oil. Brown each side of meatball and then place into heated oven at 375 for 10-12 minutes until meatball is cooked through. Then while meatballs are in oven cut up the potatoes into small wedges, cauliflower into bite size pieces and the kale. Place onto a foil lined sheet pan and drizzle with olive oil and lightly salt and pepper. Toss well and once meatballs are done place into oven @425 degrees and roast for 35 minutes until tender and browned.
While that is baking to make sauce, heat 1 tbsp olive oil in small skillet then add in shallots and lemon grass, stirring for 5-7 minutes on medium heat. Add in a tsp of flour and then slowly add in the coconut milk a little at a time so the flour doesn’t clump. Bring sauce to a slow boil and let thicken. Remove from heat and stir in fresh basil. Cook couscous as directed.
To serve place 2-3 meatballs to plate and pour sauce over top. serve with side of roasted veggies and couscous.