Gluten-free, dairy-free, soft and juicy Paleo meatballs, served in a creamy cauliflower mash.
Total Time
40min
0.0
0 Ratings
Author: The Fit Mediterranean
Servings:
4
Ingredients
•
1
head
Small
Cauliflower
or 5 cups Cauliflower Florets
•
3
Tbsp
Ghee
•
2
tsp
Nutritional Yeast
•
1
Tbsp
Stone Ground Mustard
•
1/2
tsp
Sea Salt
•
to taste
Almond Milk
•
10.5
oz
Ground Turkey
•
4
Tbsp
Yellow Onions
, finely chopped
•
1
Eggland's Best Classic Egg
•
1
Tbsp
Tapioca Starch
•
1
Tbsp
Fresh Rosemary
, chopped
•
1
tsp
Simply Organic Garlic Powder
•
1
Tbsp
Chopped
Fresh Parsley
Cooking Instructions
1.
Preheat oven to 400 degrees F (200 degrees C).
2.
First thing first, go wash the Cauliflower (1 head) and chop up the florets. Boil it or steam it until very tender.
3.
Place the cauliflower, Ghee (3 Tbsp), Nutritional Yeast (2 tsp), Stone Ground Mustard (1 Tbsp), Sea Salt (1/4 tsp), 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.
4.
In a large bowl, combine Ground Turkey (10.5 oz), Yellow Onions (4 Tbsp), Eggland's Best Classic Egg (1), Tapioca Starch (1 Tbsp), Fresh Rosemary (1 Tbsp)Simply Organic Garlic Powder (1 tsp), and Sea Salt (1/2 tsp). Mix well.
5.
Using your hands, roll the mixture into ping pong-sized balls.
6.
Bake for 20-30 minutes.
7.
Pour the cauliflower mash into a large skillet, then add the meatballs and simmer on very low heat for 10-15 minutes.
8.
Top with Fresh Parsley (1 Tbsp).
Nutrition Per Serving
CALORIES
289
FAT
17.4 g
PROTEIN
21.6 g
CARBS
14.7 g
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