Turkey Meatballs w/ Cauliflower Puree

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Servings: 4 

Keto, Gluten-Free

Ingredients

Meatballs:

• 1 lb ground turkey
• 1 small onion diced
• 1/2 carrot, grated
• 2 large eggs
• 3 cloves garlic, minced
• 1/2 tsp salt
• 1/4 tsp pepper

• 17 oz cauliflower (ca. 1 medium head)
• 1/4 cup water
• 6 tbsp butter
• 6 tbsp milk
• 1 tsp salt

Chimmichuri:

• 3/4 cup vinegar
• 1/2 cup olive oil
• 3/4 cup chopped parsley
• 3 tbsp dried oregano
• 6 cloves garlic, chopped
• 1/2 tsp red pepper flakes
• 3/4 tsp salt

Instructions

1. Preheat oven to 400°F. In a medium size bowl combine the turkey, onion, eggs, garlic, carrot, salt and pepper. Mix until combined.
2. Roll into 2 inch balls and place onto a greased baking dish. Bake for 15-20 minutes or until cooked throughout.
3. In the meantime make your puree. Roughly chop cauliflower into thin slices, add with water, butter, and salt in a saucepan and cover with a lid. 
4. Begin heating on high then reduce heat to medium and continue steaming until cauliflower is tender and there is little water left in the pot.
5. Add cauliflower, milk and butter to a blender and blend until very smooth. Season to taste and set aside.
6. Mix all ingredients for the Chimichurri in a bowl and adjust seasoning to taste.
7. Enjoy!