Turkey meatballs with curried cauliflower

Turkey meatballs with curried cauliflower

Paleo Gluten Free Dairy Free Soy Free

Our housemade blend of cilantro, garlic, oregano, and paprika delivers bold flavors to these easy meatballs. We’ve also included some coconut flour as a binder. High in protein, fiber, and healthy saturated fat, coconut flour is also incredibly absorbent, which helps to hold the meatballs together.


  • ¾ pound cauliflower
  • Fresh cilantro
  • ½ pound zucchini
  • 1 teaspoon curry powder
  • ¾ pound ground turkey
  • 1 pasture-raised organic egg
  • Meatball seasoning blend (coconut flour - dried oregano - granulated garlic - smoked paprika)
  • 1 teaspoon garam masala
  • 2 tablespoons tomato paste
  • 1 cup crushed tomatoes
  • 2 tablespoons fried shallots



Prep the vegetables

Heat the oven to 425ºF.
  • Cut the cauliflower into 2-inch florets.
  • Finely chop the cilantro, including the stems.
  • Trim the ends of the zucchini, cut in half lengthwise and then into ½-inch-thick half-moon slices.


Roast the cauliflower

On a sheet pan, toss the cauliflower with 1 to 2 tablespoons oil and the curry powder. Season with salt and pepper, and roast until just tender and starting to brown, 18 to 20 minutes. While the cauliflower cooks, prepare the meatballs.


Make the meatballs

In a bowl, combine the turkey, egg, half the cilantro, and meatball seasoning. Season with salt and pepper, and mix well to combine.
Using damp hands, shape about 2 tablespoons of the meatball mixture into 1½-inch balls to make 10 to 12 meatballs.
In a pan over medium heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the meatballs and cook, turning once, until starting to brown, 3 to 4 minutes on each side. Transfer to a paper-towel-lined plate to drain.


Make the sauce

In the same pan used to cook the meatballs, over medium heat, warm an additional tablespoon oil if the pan seems dry, until hot but not smoking. Add the zucchini, season with salt and pepper, and cook until just starting to soften, 2 to 3 minutes.
Add the garam masala, toss to coat, and cook until just fragrant, 30 to 40 seconds.
Stir in the tomato paste, the crushed tomatoes, and ¾ cup water. Bring to a boil, reduce to a simmer, return the meatballs to the pan, and cook, stirring occasionally, until the sauce thickens and the meatballs are cooked through, 3 to 4 minutes. Season with salt and pepper to taste, remove from the heat and garnish with the remaining cilantro.



Transfer the meatballs, sauce, and cauliflower to individual plates. Garnish with the fried shallots, and serve.

Nutrition per serving: Calories: 690, Protein: 46g, Total Fat: 45g, Monounsaturated Fat: 22g, Polyunsaturated Fat: 6g, Saturated Fat: 14g, Cholesterol: 230mg, Carbohydrates: 10g, Fiber: 10g, Added Sugar: 0g, Sodium: 820mg

Similar Recipes
Bangkok chicken wings with coconut-pineapple "rice"
Paleo, Gluten Free, Dairy Free
Banana-leaf wrapped salmon with cabbage slaw
paleo, gluten free, dairy free
Almond-crusted cod with chermoula and cucumber-olive salad
Paleo, Gluten Free, Dairy Free