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
- Preheat oven to 350 degrees. Grease a baking sheet with cooking spray.
- 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.
- 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.
- 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.
- 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
