Turkey meatballs with curried cauliflower
Our housemade blend of cilantro, garlic, oregano, and paprika delivers bold flavors to these easy meatballs. We’ve also included some coconut flour as a binder. High in protein, fiber, and healthy saturated fat, coconut flour is also incredibly absorbent, which helps to hold the meatballs together.
- ¾ pound cauliflower
- Fresh cilantro
- ½ pound zucchini
- 1 teaspoon curry powder
- ¾ pound ground turkey
- 1 pasture-raised organic egg
- Meatball seasoning blend (coconut flour - dried oregano - granulated garlic - smoked paprika)
- 1 teaspoon garam masala
- 2 tablespoons tomato paste
- 1 cup crushed tomatoes
- 2 tablespoons fried shallots
Prep the vegetables
- Cut the cauliflower into 2-inch florets.
- Finely chop the cilantro, including the stems.
- Trim the ends of the zucchini, cut in half lengthwise and then into ½-inch-thick half-moon slices.
Roast the cauliflower
Make the meatballs
Using damp hands, shape about 2 tablespoons of the meatball mixture into 1½-inch balls to make 10 to 12 meatballs.
In a pan over medium heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the meatballs and cook, turning once, until starting to brown, 3 to 4 minutes on each side. Transfer to a paper-towel-lined plate to drain.
Make the sauce
Add the garam masala, toss to coat, and cook until just fragrant, 30 to 40 seconds.
Stir in the tomato paste, the crushed tomatoes, and ¾ cup water. Bring to a boil, reduce to a simmer, return the meatballs to the pan, and cook, stirring occasionally, until the sauce thickens and the meatballs are cooked through, 3 to 4 minutes. Season with salt and pepper to taste, remove from the heat and garnish with the remaining cilantro.
Nutrition per serving: Calories: 690, Protein: 46g, Total Fat: 45g, Monounsaturated Fat: 22g, Polyunsaturated Fat: 6g, Saturated Fat: 14g, Cholesterol: 230mg, Carbohydrates: 10g, Fiber: 10g, Added Sugar: 0g, Sodium: 820mg