Tomato-braised turkey meatballs with zucchini and curried cauliflower

Paleo, Gluten Free, Dairy Free

2 Servings, 660 Calories/Serving, 25 - 35 Minutes

If you’ve been hearing a lot about turmeric recently, there’s a reason—our staff nutritionist, Kaley Todd, tells us that there’s preliminary evidence that the curcumin found in turmeric may not only help reduce joint pain and swelling, but has cancer-protective qualities as well. Here it plays a starring role in the warming curry powder Chef Justine sprinkles on cauliflower florets before roasting, one of many fragrant components in this easy supper.

Ingredients

  • ¾ pound cauliflower
  • 1 teaspoon curry powder
  • Fresh cilantro
  • 10 ounces ground turkey
  • 1 pasture-raised organic egg
  • Meatball spice blend (coconut flour - dried oregano - granulated garlic - sweet smoked paprika)
  • 5 ounces zucchini
  • 1 teaspoon garam masala
  • 2 tablespoons tomato paste
  • 1 cup crushed fire-roasted tomatoes
  • 2 tablespoons fried shallots – contains soy (optional)

Instructions

1

Roast the cauliflower

Heat the oven to 425ºF.
  • Cut the cauliflower into florets, discarding any leaves or thick stalks.
On a sheet pan, toss the cauliflower with 1 to 2 tablespoons oil and the curry powder. Season with salt and pepper. Spread in an even layer and roast, stirring once halfway through, until just tender and starting to brown, 18 to 20 minutes.
While the cauliflower roasts, prepare the meatballs.

2

Make the meatballs

  • Finely chop the cilantro; divide the cilantro into 2 equal portions, one for the meatballs and one for the garnish.
  • Cut off a small corner of the ground turkey packaging and drain off any excess liquid. Transfer to a plate and pat dry with a paper towel.
In a large bowl, using a whisk or fork, blend the egg with the meatball spice blend and half the cilantro. Add the turkey, season generously with salt and pepper, and mix until well combined. Using wet hands, form the mixture into 1½-inch balls.
In a large frying pan over medium heat, warm 1 to 2 tablespoons oil until hot but not smoking. Working in batches if necessary, add the meatballs and cook until browned but not yet cooked through, 3 to 4 minutes per side. Transfer to a paper-towel-lined plate to drain. Do not clean the pan.
While the meatballs cook, prepare the zucchini.

3

Prep the zucchini; make the sauce

  • Trim the ends from the zucchini; cut the zucchini in half lengthwise, then crosswise into ½-inch-thick half-moons.
In the same pan used for the meatballs, if dry, add 1 tablespoon oil; warm over medium-high heat until hot but not smoking. Add the zucchini and garam masala, season with salt and pepper, and cook, stirring occasionally, until just starting to soften and brown, 1 to 2 minutes.
Stir in the tomato paste, tomatoes, and ¾ cup water; bring to a boil. Reduce to a simmer, add the meatballs, and cook, stirring occasionally, until the sauce thickens and the meatballs are cooked through, 3 to 4 minutes. Remove from the heat, season to taste with salt and pepper, and garnish with the remaining cilantro.

4

Serve

Transfer the cauliflower, meatballs, and sauce to individual bowls. Garnish with the fried shallots, if using, and serve.

Nutrition per serving: Calories: 660, Protein: 40 g, Total Fat: 44 g, Monounsaturated Fat: 21 g, Polyunsaturated Fat: 5 g, Saturated Fat: 13 g, Cholesterol: 210 mg, Carbohydrates: 30 g, Fiber: 10 g, Added Sugar: 0 g, Sodium: 820 mg

Contains: soy, eggs

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