Middle Eastern turkey meatballs with cauliflower “couscous”

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Middle Eastern turkey meatballs with cauliflower “couscous”

Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Protein Plus

2 Servings, 690 Calories/Serving

35–45 Minutes

Lean ground turkey has about as much protein as beef, without the higher calories or fat. Its milder flavor also means it takes well to seasonings like the baharat in our meatball spice blend. Meaning “spices” in Arabic, baharat contains quite a few; ours, from Oaktown Spice Shop, includes paprika, cumin, and black pepper. A bed of steamed, finely chopped cauliflower helps catch the fragrant sauce.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 10 ounces ground turkey
  • Fresh flat-leaf parsley
  • 1 pasture-raised organic egg
  • ½ cup almond meal
  • Meatball spice blend (baharat - granulated garlic - coriander)
  • 1 to 2 shallots
  • ¼ cup Castelvetrano olives
  • Fresh oregano
  • 1½ cups diced tomatoes
  • ¾ pound cauliflower “couscous”

Nutrition per serving

Calories 690, Total Fat 46g (59% DV), Sat. Fat 7g (35% DV), Trans Fat 0g, Cholest. 165mg (55% DV), Sodium 590mg (26% DV), Total Carb. 32g (12% DV), Fiber 10g (36% DV), Protein 43g
Contains: Eggs, Tree Nuts


2-serving instructions (4-serving modifications in red)

Wash produce before use


Prep the meatballs

  • Drain the ground turkey on a paper-towel-lined plate.
  • Strip the parsley leaves from the stems; coarsely chop the leaves.
  • Crack the egg into a large bowl; lightly beat.
To a bowl with the egg, stir in the parsley, almond meal, and meatball spice blend. Season generously with salt and pepper. Add the ground turkey and mix to combine. Using wet hands, form the mixture into six 2-inch meatballs. Refrigerate the meatballs while you make the sauce.


Prep and cook the tomato sauce

  • Peel and finely chop the shallot.
  • Cut the olives in half.
  • Strip the oregano leaves from the stems; coarsely chop the leaves.
In a pan over medium heat, warm 1 tablespoon oil until hot but not smoking. Add half the shallot, season lightly with salt, and cook until just tender and slightly caramelized, 2 to 4 minutes. Add the tomatoes, olives, oregano, and 1 cup water. Bring to a boil, reduce to a simmer, and cook until the liquid has reduced slightly, 6 to 8 minutes.


Cook the meatballs

Add the meatballs to the sauce, cover, and cook for 5 minutes. Turn the meatballs and continue cooking, still covered, until no longer pink throughout, 5 to 7 minutes. Remove from the heat, season to taste with more salt, if needed, and drizzle with 1 teaspoon oil. While the meatballs cook, prepare the cauliflower “couscous.”


Make the cauliflower “couscous”

In a pot over medium heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the remaining shallot and cook until softened, 2 to 4 minutes. Stir in the cauliflower “couscous” and cook until just tender, 5 to 6 minutes. Remove from the heat and season to taste with salt and pepper.


Transfer the cauliflower “couscous” to individual bowls or plates. Top with the meatballs and sauce and serve.