In order to bring you the best organic produce, some ingredients may differ from those depicted.
Middle Eastern turkey meatballs over cauliflower “couscous”
Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Mediterranean, Lean & Clean, Carb-Conscious, No Added Sugar, <600 Calories, Protein Plus
2 Servings, 490 Calories/Serving
Boring and bland meatballs? Not on our watch! We take meatballs to the next level by mixing ground meat with delicious Middle Eastern flavors, from warm coriander and cumin to earthy baharat.
In your bag
- 4 or 5 sprigs organic fresh flat-leaf parsley
- 1 organic egg
- Your choice of protein
- Sunbasket baharat spice blend (baharat - coriander - cumin)
- 1 organic yellow onion
- ¼ cup pitted Kalamata olives
- 1½ cups diced fire-roasted tomatoes
- 2 teaspoons dried oregano
- ½ head organic cauliflower
Calories 490, Total Fat 31g (40% DV), Sat. Fat 6g (30% DV), Trans Fat 0g, Cholest. 150mg (50% DV), Sodium 780mg (34% DV), Total Carb. 27g (10% DV), Fiber 8g (29% DV), Total Sugars 11g (Incl. 0g Added Sugars, 0% DV), Protein 30g
Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.
Wash produce before use
Prep the meatballs
- Strip the parsley leaves from the stems; coarsely chop the leaves.
- Crack the egg into a large bowl and beat with a fork until just blended.
- Cut a small corner from the ground meat packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel.
To the bowl with the egg, stir in the parsley and baharat spice blend. Season generously with salt and pepper. Add the ground meat and mix until just combined. Using wet hands, form the mixture into 2-inch meatballs. Refrigerate the meatballs while you prepare the sauce.
Make the tomato sauce
- Peel and finely chop enough onion to measure ½ cup [1 cup]; set aside ¼ cup [½ cup] for the cauliflower.
- Cut the olives in half, checking for any pits.
In a large frying pan over medium heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add ¼ cup [½ cup] onion, season lightly with salt, and cook, stirring occasionally, until just tender, 2 to 4 minutes. Add the olives, tomatoes, oregano, and 1 cup [2 cups] water and bring to a boil, then reduce to a simmer. Cook, stirring occasionally, until the sauce has thickened slightly, 6 to 8 minutes.
Cook the meatballs
Add the meatballs to the sauce, cover, and cook over medium-high heat until starting to brown, about 5 minutes. Turn the meatballs, cover, and cook, stirring occasionally, until cooked through, 5 to 7 minutes. Remove from the heat, season to taste with salt, and drizzle with 1 teaspoon [2 tsp] oil. While the meatballs are cooking, prepare the cauliflower “couscous.”
Prep and cook the cauliflower “couscous”
- Cut the cauliflower in half lengthwise, discarding any leaves or thick stalks. Using a food processor fitted with the grater attachment, or the coarse holes of a box grater, coarsely grate the cauliflower. Alternatively, using a knife, cut the florets and tender stems into ¼-inch pieces.
In a medium [large] frying pan over medium heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the remaining chopped onion and cook, stirring occasionally, until just tender, 2 to 4 minutes. Add the cauliflower “couscous,” season with salt and pepper, and cook, stirring frequently, until the cauliflower starts to soften, 3 to 5 minutes [4 to 6 min]. Remove from the heat and season to taste with salt and pepper.
Transfer the cauliflower “couscous” to individual bowls, top with the meatballs and sauce, and serve.
- Strip the parsley leaves.
- Measure the onion.
- Measure the water for the tomato sauce.
- Time the cooking.