Ingredients:

For the meatballs

• 1.25 lbs ground turkey
• 1/3 cup almond flour
• 1 egg
• 1 tsp minced ginger
• 1/4 cup desiccated coconut
• 1 Tbsp fresh cilantro, chopped
• 1/2 tsp kosher salt
• 1/4 tsp red pepper flakes
• 1/4 tsp garlic powder
• 1/2 Tbsp granulated sugar substitute (Splenda, Swerve, Ideal, etc.)

For the sauce

• 1 Tbsp coconut oil
• 3 Tbsp green curry paste
• 3 Tbsp granulated sugar substitute
• 2 Tbsp fish sauce
• 2 cups water
• 6 Tbsp powdered coconut milk

Instructions:

For the meatballs

1. Combine all of the meatball ingredients in a medium bowl and mix well. Form into 18 meatballs and place on a parchment lined baking sheet. Bake at 375 degrees (F) for 15 minutes.

For the sauce

1. Combine the coconut oil and curry paste in a medium saucepan and cook over medium heat for about 2 minutes or until fragrant. Add the rest of the ingredients and whisk until smooth. Heat on low for about 10 minutes, or until hot and simmering. Don’t boil or the sauce could separate. Remove the meatballs from the oven and add to the sauce. Simmer for about 5 minutes before serving.Serve over cauliflower rice.