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I’m a big fan of the Paleo approach to nutrition. This recipe follows those principles and is delicious too!

If you’re still jaded with turkey from Christmas don’t worry as you can use chicken or pork mince and even fish works with these flavours.

The recipe serves 4, takes 20 mins prep time and only 20 mins to cook.

Clean recipes like this are exactly the sort of thing I include in my B-FIT 21 DAY WEIGHT LOSS PLAN (aka my detox) which is the perfect way to cleanse and get rid of unwanted, excess toxins thus removing fat.

Make sure you check it out HERE. I take out the guess work by providing all the recipes, meal plans, exercise videos and even your very shopping lists! All you have to do is show up and implement.

If your interested text/call me on 07748298728.

In the meantime, get your apron on and enjoy cooking this dish.

INGREDIENTS

For the meatballs:

  • ½ leek (pale part) or 2 spring onions roughly cut
  • 10 grams fresh parsley
  • Few fresh mint leaves
  • 1 tbsp fresh thyme leaves
  • 1 large garlic clove
  • Zest of 1 lime
  • 600 grams turkey mince
  • 1 tsp salt
  • ½ tsp pepper
  • 1 tsp coconut oil

For the soup:

  • 2 tbsp olive oil
  • ½ leek sliced
  • 5 peels of lemon
  • 1 large carrot peeled and diced
  • 1 large white potato peeled and diced
  • 3 garlic cloves sliced
  • 1 tsp cumin seeds or ground up cumin powder
  • 2-star anise
  • 3 cups chicken stock
  • 1½ tbsp fish sauce
  • Pinch salt
  • Pinch black pepper
  • 10-12 kale leaves, off the stem and torn into smaller pieces
  • Juice ½ lime
  • Juice ½ lemon

INSTRUCTIONS

For the meatballs:

  • Place leeks, parsley, mint, thyme, garlic, and lime zest in a food processor
  • Blitz until ingredients are finely ground up
  • Alternatively chop everything up finely
  • Transfer to a large mixing bowl
  • Add the turkey mince, salt, and pepper
  • Mix until well incorporated
  • Heat coconut oil in a large frying pan over medium-high heat
  • Roll the mixture into small 20 gram sized meatballs
  • Fry the meatballs for 7-8 mins turning throughout until golden brown

For the soup:

  • Heat the olive oil in a large saucepan over medium-high heat
  • Add the leek, lemon peel, carrot, and potato
  • Sauté for a few mins
  • Add the garlic, cumin, star anise, chicken stock and fish sauce
  • Season with salt and pepper
  • Bring to boil, reduce heat
  • Add meatballs and cover
  • Cook over medium heat 3-4 mins
  • Stir in kale and cook 5 mins
  • Test the potato/carrot and once soft, remove from the heat
  • Add the lime and lemon juice
  • Season with salt and pepper if needed
  • Rest for 5 mins before serving

RECIPE TIPS

Turkey, chicken or pork mince can be used in this recipe. If you can’t get the minced up version, you want simply get some of the meat off the bone/no skin and grind it up yourself using a food processor.

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