Savory Mexican Meatballs...

Sometimes I crave something that is comforting and most foods that fall into that category are not very healthy but I decided I was going to find a way to make one of my favorite comfort foods into a healthier option.  Mexican Meatballs & Rice

So...I used ground turkey, dark and white combined instead of beef meatballs and opted for brown basmati rice cooked with coconut water to elevate the flavors and the combination of the sweetness of the rice with the savory tomato sauce the meatballs were cooked in was a perfect match!

Savory Mexican Meatballs

1/2 lb Ground Turkey, Dark Meat

1/2 lb Ground Turkey, White Meat

1 Tbsp Toasted Whole Cumin Seeds, Ground

1 Tbsp Toasted Whole Coriander Seeds, Ground

1 Tbsp Smoked Paprika

1/4 Cup Fresh Cilantro, Chopped

Himalayan Pink Sea Salt

Fresh Cracked Black Pepper

3 Tbsp Extra Virgin Coconut Oil

In a bowl combine ground turkey, ground toasted cumin and coriander seeds, smoked paprika, chopped fresh cilantro and sea salt and black pepper.  Mix together gently not overworking it. 

Form into small balls, rolling in palms of hands.

In a skillet, melt coconut oil and fry balls on all sides until brown.  Transfer to paper towel and make sauce.

Meatball Sauce

1 Can Crushed San Marzano Tomatoes (DOP Certified)

2 Cloves Garlic, Minced

1/4 Cup Red Onion, Diced Fine

1/2 Cup Fresh Cilantro, Chopped

1 Cup Organic Beef or Chicken Broth

1 Tbsp Toasted Whole Cumin Seeds, Ground

1 Tbsp Toasted Whole Coriander Seeds, Ground

2 Tbsp Extra Virgin Olive Oil

Himalayan Pink Sea Salt (to taste0

Fresh Cracked Black Pepper (to taste)

In a medium size pot, saute red onion until translucent, then add minced garlic, toasted and ground cumin and coriander seeds and stir together.

Add crushed tomatoes, beef or chicken broth and fresh cilantro.  Season with sea salt and black pepper to taste.  

Simmer on low heat for 15 minutes covered and cracked lid. After 15 minutes, add the meatballs and simmer an additional hour for flavors to combine.

Coconut Brown Basmati Rice

2 Tbsp Extra Virgin Coconut Oil (Divided)

1 Cup Brown Basmati Rice

1 3/4 Cup Coconut Water 

Himalayan Pink Sea Salt (to taste)

Fresh Cracked Black Pepper (to taste)

In a pot over medium high heat, add coconut oil and basmati rice.  Coat rice with hot oil then add coconut water.  Season with sea salt and black pepper.  Reduce heat to low simmer and cook for 45 minutes covered.  Fluff and add additional coconut oil, mix and serve.

To Serve:

Serve rice in base of bowl, cover with sauce and meatballs and garnish with fresh cilantro.

This hit the spot!

Stormy