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Mumbai turkey meatballs with zucchini and curried cauliflower
Customer Favorite

Mumbai turkey meatballs with zucchini and curried cauliflower

Paleo, Gluten-Free, Dairy-Free

2 Servings, 590 Calories/Serving

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.

Ingredients

  • 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)

Chef's Tip

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.

Nutrition per serving

Instructions

1

Roast the cauliflower

Heat the oven to 425°F.
  • Cut the cauliflower into 1-inch 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, 12 to 15 minutes.
While the cauliflower roasts, prepare the meatballs.

2

Make the meatballs

  • Finely chop the cilantro; set aside half for garnish.
  • Cut a small corner from the ground turkey packaging and drain off any excess liquid. Transfer to a plate; 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 just combined. Using wet hands, form the mixture into 1½-inch balls.

3

Brown the meatballs

In a large frying pan over medium heat, warm 1 to 2 tablespoons oil until hot but not smoking. Working in batches if needed, add the meatballs; cook, turning once, 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.

4

Prep the zucchini; make the sauce and finish the meatballs

  • 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 the zucchini is just starting to soften and brown, 1 to 2 minutes.
Stir in the tomato paste, tomatoes, and ¾ cup water and 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.

5

Serve

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

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.