In order to bring you the best organic produce, some ingredients may differ from those depicted.
Mumbai turkey meatballs with zucchini and curried cauliflower
Paleo, Dairy-Free, Gluten-Free
2 Servings, 590 Calories/Serving
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.
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.
Wash produce before use
Roast the cauliflower
- Cut the cauliflower into 1-inch florets, discarding any leaves or thick stalks.
While the cauliflower roasts, prepare the meatballs.
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.
Brown the meatballs
While the meatballs cook, prepare the zucchini.
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.
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.