Low-Carb Turkey Meatballs with Mashed Cauliflower

This Low-carb Turkey Meatballs with Mashed Cauliflower is a delicious meal for your low-carb diet. The meatballs are made with parmesan cheese and almond flour. The mashed cauliflower has a perfectly smooth texture that you and your family will love.

Course Main Course

Cuisine American

Keyword dinner, gluten-free, low-carb, lunch

Prep Time 20

Cook Time 40

Total Time 1

Servings people

Calories 102kcal

Author Olivia Ribas

Ingredients

For the Mashed Cauliflower

1 medium head of cauliflower
1 tbsp chicken broth or milk
1 tbsp butter
¼ parmesan cheese grated
1 tsp garlic powder
½ tsp kosher salt
¼ tsp ground black pepper

For the meatballs

2 lbs ground turkey
2 eggs
1/2 cup almond meal
1 tbsp fresh Italian parsley chopped
1/2 cup parmesan cheese grated
1/3 cup water
1/2 tsp sea salt
1/4 tsp ground black pepper
1/4 tsp garlic powder
½ teaspoon dried oregano
Marinara sauce to serve

US Customary - Metric

Instructions

For the Meatballs

Preheat oven to 400°. Grease a baking pan with cooking spray or olive oil then set aside.
In a large mixing bowl, add all the ingredients for the meatballs and mix well.
Use your hands to mix everything together and roll the mixture into meatballs.
Place the meatballs on the baking sheet, separating them a little bit so they can bake evenly.
Bake for approximately 20-25 minutes or until they are evenly brown. (This recipe makes 22 meatballs.)

For the Mashed Cauliflower

Steam the head of cauliflower by filling a large pot with about 2 cups of water and place a steamer basket in the bottom.
Bring the water to a boil. Meanwhile cut the cauliflower head up into large pieces and remove the stem from the cauliflower.
Place the cauliflower into the steamer basket.
Cover the pot and steam until the cauliflower is fork tender (6-8 minutes).
Remove from the heat and let the cauliflower cool down for 5 minutes.
Place the steamed cauliflower in a bowl and add the chicken broth or milk. Using an immersion blender mash the cauliflower. (You can also use a food processor if you prefer.)
When the cauliflower is completely smooth, add butter, parmesan, garlic powder, salt, and ground black pepper. Stir well to combine.
Taste to adjust the seasoning.
To serve: Serve a big scoop of mashed cauliflower with 3 turkey meatballs and marinate sauce on top.

Notes

Do not over mix the meatball mixture as it will become dense.
When shaping the meatballs, do not squeeze them tightly together or they will become really dense.
You can use a cookie scoop so the meatballs are uniform.
To store: You can store leftover meatballs and mashed cauliflower in an airtight container for up to 4 days in the fridge.
To reheat: Simply microwave the leftovers to quickly heat them up.
To freeze: You can freeze the meatballs before or after baking them. Freeze them on a lined sheet pan before transferring them to a freezer-safe bag.

Nutrition