Mumbai turkey meatballs with zucchini and curried cauliflower
Paleo, Gluten-Free, Dairy-Free
25 – 35 Minutes
These easy turkey meatballs are made paleo by the magic of coconut flour. A simple tomato sauce is made fragrant and bright with a generous sprinkling of garam masala.
“ Fresh, clean, and fabulous. Felt full of natural goodness. The spices perfectly complemented the natural flavors of the veggies without imposition. Also, the combined techniques melded flavors with charred/roasted goodness. We think we might be paleo people. ”
In your bag
- 1 head cauliflower
- 1 teaspoon curry powder
- 3 or 4 sprigs fresh cilantro
- 10 ounces ground turkey
- 1 pasture-raised organic egg
- Meatball spice blend (coconut flour - dried oregano - granulated garlic - sweet smoked paprika)
- 1 zucchini
- 1 teaspoon garam masala
- 2 tablespoons tomato paste
- 1 cup crushed fire-roasted tomatoes
- 2 tablespoons fried shallots
- optional (contains soy)
Before cooking the meatballs, you can test the seasoning of the meat mixture by cooking a tablespoon or so in a small frying pan over medium-high heat on the stovetop.
Protein: 37g (74% DV), Fiber: 12g (48% DV), Total Fat: 38g (58% DV), Monounsaturated Fat: 22g, Polyunsaturated Fat: 6g, Saturated Fat: 8g (40% DV), Cholesterol: 180mg (60% DV), Sodium: 380mg (16% DV) (does not include pantry salt; for reference, ¼ teaspoon kosher salt added to the recipe averages 240mg per serving, or 10% DV), Carbohydrates: 27g (9% DV), Total Sugars: 10g, Added Sugars: 0g (0% DV). Not a significant source of trans fat.
Contains: Soy, eggs, tree nuts.