Guess what? I’m not Claire.
I’m Irena from Eat Drink Paleo and I am super excited to be here at Dom’s Kitchen sharing one of my recipes with you. I’ve known Claire for a while through our paleo/real food blogger community and I’m so happy to be able to say hi to all of you lovely readers.
My guest recipe is a nourishing and delicious stew with turkey meatballs, kale and lemony broth. This dish is actually from one of the meal plans in my 9-week nutrition and lifestyle program Happy Body Formula and it’s very popular with our participants. It’s comforting for winter days, but is equally suitable for those in warmer regions. I also love that it’s a one-pot kind of dish. It reminds me of a dish I used to eat as a kid, although we didn’t have kale back then 😉
A few notes before you get cooking!
- Meat: Turkey, chicken or pork mince can be used in this recipe. Even fish would work really well with the flavours of the soup. If you can’t find ground up chicken or turkey mince, get some thighs (skin and bone off) and grind it up using a food processor.
- Herbs: Other herbs like sage and oregano can be used instead of thyme and coriander or basil will work well instead of parsley.
- AIP: Omit the chilli and use parsnip or sweet potato instead of white potato. White potato is A-ok in our program but of course, you can swap it out.
You can add other types of vegetables this soup/stew. Broccoli and carrots might work better than kale with the little ones. If you include green fresh peas in your diet, then those would also make a great addition.
As a side note, if you’re not familiar with the Happy Body Formula program, do check it out! It’s perfect for anyone kicking off their health journey or simply looking for a more structured and guided way to get healthier and to eat better. I developed all of the meal plans and recipes, which have all be reviewed by a nutritionist, and if you like this recipe, then you would love the whole 9-week challenge.
Registrations for Round 4 are now open, and we are kicking off the next 9-week program on Monday 19 September 2016. And, I would like to offer a special discount offer for Dom’s Kitchen readers. Use code Happy20 at check out, to get $20 off the price. Find out more information here.
Ok, now back to meatballs! The recipe is pretty straightforward but if you have any questions, leave a comment and Claire will pass it on to me. Happy to answer any other questions you might have. Thanks for having me over at Dom’s Kitchen.
- ½ leek, (pale part), roughly cut (or 2 spring onions)
- handful of fresh parsley (about 10 g)
- few mint leaves if available
- 4-5 sprigs of fresh thyme, leaves only (1 tablespoon thyme leaves)
- 1 large clove garlic
- zest of 1 lime
- 600 g ground turkey mince (or 5 chicken thighs ground up, skin and bone off)
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon coconut oil
- 2 tablespoons olive oil
- ½ leek (green and pale part)
- 5 peels of lemon
- 1 large carrot, peeled and diced into halves
- 1 large white potato or 1 parsnip, peeled and diced into small cubes
- 3 cloves garlic, sliced
- 1 teaspoon cumin seeds or ground up cumin powder
- 2 star anise
- 3 cups chicken stock
- 1 ½ tablespoon fish sauce
- generous pinch of salt
- generous pinch of black pepper or chilli flakes
- 10-12 kale leaves, torn off the stem and into smaller pieces
- juice of ½ lime
- juice of ½ small lemon (about 2 tablespoons)
- If you have a food processor, place leeks, parsley, mint, thyme, garlic,and lime zest inside with an S-blade on. Blitz a few times, until the ingredients are finely ground up. Alternatively, chop everything very finely using a knife. Transfer to a large mixing bowl together with the turkey or chicken mince, salt and pepper. Mix really well, until well incorporated.
- Heat coconut oil in a large skillet over medium-high heat. Roll the mixture into small meatballs, about 20 g each, a smaller than a Ping-Pong ball. Fry the meatballs for 7-8 minutes, turning them throughout so they go golden-brown on all sides.
- In the meantime, add the olive oil, the other part of the leek, lemon peel, carrot and potato to a medium saucepan. Sauté for a few minutes, then add the garlic, cumin, star anise, chicken stock and fish sauce. Season with some salt and pepper and bring to boil.
- Add the meatballs and cook over medium heat, covered, for 3-4 minutes. Prepare the kale and add to the soup, stir through and cook for a further 5 minutes, covered. Test the potato and once soft, remove from the heat and add the lime and lemon juice. Stir and taste for salt. Let it sit for 5 minutes off the heat before serving.