Jalapeno Turkeyballs with Avocado Cilantro Pesto

These are an oldie but a goodie, and great for meal prep.  Simply make the turkey balls and pesto ahead of time and then portion them out with rice and steamed veggies into smaller containers.

If you want to make the coconut rice:  combine one 13.5oz can of light coconut milk with one cup brown basmati rice in a saucepan and bring to a boil.  Once boiling, reduce to a simmer and cover and let steam for about 40 minutes.  Once the rice is done, fluff with a fork and squeeze the juice of one lime in and add salt to taste.  You'll be getting extra nutrients by using coconut milk instead of water for the rice.

Ingredients for turkey balls:

1 lb lean ground turkey

1 jalapeno, seeded and minced

1 green scallion, sliced thin

1 garlic clove, minced

1/4 C gluten free panko breadcrumbs

1 egg

1/4 tsp salt and pepper

Directions for turkey balls:

Preheat oven to 375 and line a baking sheet with tin foil.  Combine all ingredients in a large bowl and form into 8-10 large balls or 12-14 small turkey balls.  Bake for 25-30 minutes, or until they are fully cooked through.

Ingredients for avocado cilantro pesto:

1 ripe avocado

3 TBS non-dairy unsweetened plain yogurt

1 bunch fresh cilantro leaves

juice of 1 lime

1 tsp salt

Directions for avocado cilantro pesto:

Combine everything into a food processor and blend until it reaches a thickened, smooth consistency.  Add more salt if needed.

Serve the turkey balls with a spoonful of pesto with coconut rice.