Cooking Instructions
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Step 1
Preheat oven to 400 degrees F (200 degrees C).
Step 2
First thing first, go wash the
Cauliflower (1 head)
and chop up the florets. Boil it or steam it until very tender.
Step 3
Place the cauliflower,
Ghee (40 g)
,
Nutritional Yeast (2 g)
,
Stone Ground Mustard (15 g)
,
Sea Salt (2 g)
, and
Almond Milk (to taste)
into a blender and process until creamy. Add more salt or nutritional yeast to taste. Get the right creamy consistency by adding more milk if needed.
Step 4
In a large bowl, combine
Ground Turkey (300 g)
,
Yellow Onions (40 g)
,
Egg (1)
,
Tapioca Starch (8 g)
,
Fresh Rosemary (2 g)
McCormick® Garlic Powder (3 g)
, and
Sea Salt (3 g)
. Mix well.
Step 5
Using your hands, roll the mixture into ping pong-sized balls.
Step 6
Bake for 20-30 minutes.
Step 7
Pour the cauliflower mash into a large skillet, then add the meatballs and simmer on very low heat for 10-15 minutes.
Step 8
Top with
Fresh Parsley (3 g)
.
