Spicy Cilantro Turkey Balls with Okra

Spicy Cilantro Turkey Balls with Okra

 1 1/4 lbs. lean ground turkey breast
juice of 1 lime, divided
2 cups fresh cilantro, chopped and divided
1 tsp. cumin seeds
1/2 tsp. ground coriander
sea salt & pepper
1/4 cup organic vegetable broth

1 Tbs. Kerrygold butter
2 cups chopped okra (frozen or fresh, if you can find it)

1/2 cup Spicy Sprouted Sunflower Seeds and Greens

 

Preheat oven to 425.

 

In a large mixing bowl, combine ground turkey, half the fresh lime juice, half the cilantro, cumin seeds, coriander, and generous amounts of salt and pepper. 

Form into golf ball sized turkey meatballs and place in a ceramic baking dish or Dutch oven. Douse in broth. Cover and bake 35-40 minutes.

 

A few minutes before the balls are done baking, heat the butter (or coconut oil, if you’re doing a Whole30 deal and avoiding dairy) in a medium-sized cast iron skillet. Add the okra (I succumbed to frozen – I don’t live in the south, you know) with a bit of salt and sauté until just perfect. Overcooking means ultra-slimy, so watch out!

 

Once the okra finishes cooking, drizzle with the remaining lime juice.

Serve the turkey balls over a bed of seasoned okra and top with the remaining cilantro and spicy seeds.