Middle Eastern turkey meatballs with cauliflower “couscous”
Paleo, Gluten Free, Dairy Free, Soy Free
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.
- 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”
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.
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.
Cook the meatballs
Make the cauliflower “couscous”
Nutrition per serving: Calories: 690, Protein: 43 g, Total Fat: 46 g, Monounsaturated Fat: 13.5 g, Polyunsaturated Fat: 2 g, Saturated Fat: 7 g, Cholesterol: 165 mg, Carbohydrates: 32 g, Fiber: 10 g, Added Sugar: 0 g, Sodium: 590 mg
Contains: tree nuts, eggs