Tomato-braised turkey meatballs with zucchini and curried cauliflower
Paleo, Gluten Free, Dairy Free, Low Calorie
25 – 35 Minutes
If you’ve been hearing a lot about turmeric recently, there’s a reason—our staff nutritionist, Kaley Todd, tells us that preliminary evidence suggests that the curcumin found in turmeric may not only help reduce joint pain and swelling, but may also have cancer-protective qualities. Here it plays a starring role in the warming curry powder Chef Justine sprinkles on cauliflower florets before roasting, one of many fragrant components in this easy supper.
- ¾ pound cauliflower
- 1 teaspoon curry powder
- Fresh cilantro
- 10 ounces ground turkey
- 1 pasture-raised organic egg
- Meatball spice blend (coconut flour - dried oregano - granulated garlic - sweet smoked paprika)
- 5 ounces zucchini
- 1 teaspoon garam masala
- 2 tablespoons tomato paste
- 1 cup crushed fire-roasted tomatoes
- 2 tablespoons fried shallots (contain soy – optional)
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 off a small corner of the ground turkey packaging and drain off any excess liquid. Transfer to a plate and pat dry with a paper towel.
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 and 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.
Prep the zucchini; make the sauce
- 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; 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.
Nutrition per serving: Calories: 520, Protein: 37g, Total Fat: 30g, Monounsaturated Fat: 16g, Polyunsaturated Fat: 5g, Saturated Fat: 7g, Cholesterol: 180mg, Carbohydrates: 26g, Fiber: 11g, Sugar: 10g, Added Sugars: 0g, Sodium: 620mg
Contains: soy, eggs