Recipes

Moroccan spiced turkey meatballs with cauliflower mash

Comfort food at its best, containing tonnes of lean protein and low in carbs!


(Serves 4 generously)                                                                                         

  • 1 Egg   
  • 500g Turkey breast or thigh mince (thigh has a stronger flavour but makes the meatballs softer)
  • 1tsp. Extra virgin olive oil
  • 1/2tsp. Cayenne pepper
  • 2 Garlic cloves finely chopped
  • 2 White onions finely diced sliced
  • 2 Large tomatoes diced
  • 1tbsp. Mint finely chopped
  • 1tbsp. Parsley finely chopped
  • 2tbsp. Bread crumbs or fine matzo meal
  • 1tsp. Lemon zest
  • 1 heaped tbsp. Moroccan seasoning mix (I use a Schwartz brand blend but you can substitute this with any other spices you like)
  • 500ml Beef stock
  • 1tbsp. Tomato puree
  • Salt & Pepper
  • 1 Large cauliflower cut into florets
  • 1tbsp. Natural or Greek yoghurt

For the meatballs:

  1. To a bowl add the egg, half your diced onion and garlic, cayenne pepper, lemon zest, breadcrumbs, mint, parsley and turkey and season with salt & pepperTurkey meatballs with cauliflower mash (2)
  2. Mix all your ingredients together using your hands
  3. Roll your mixture into 24 evenly sized ballsTurkey meatballs with cauliflower mash (3)
  4. Heat a large non-stick pan over a medium heat and add the meatballs in batches just browning the outside then removing them from the pan – Make sure to use a pan big enough to hold all the meatballs and the sauce in the end
  5. After all the meatballs have been browned and removed, to the same pan add the oil and cook the remaining onions till golden at the edges
  6. Add the tomatoes, tomato puree, remaining garlic, beef stock and Moroccan seasoning mix to the pan and simmer for 10 minutes
  7. Now add the meatballs to the pan, which should be almost completely submerged in the sauce Turkey meatballs with cauliflower mash (4)
  8. Simmer with the lid on over a low heat for 30 minutes
  9. Season with pepper (no salt needed as the stock will contain enough) and serve on top of your creamy cauliflower mash

For the mash (can be done while the meatballs are simmering):

  1. Boil your cauliflower for 8 minutes or until tender
  2. Drain and then blend till smooth
  3. Stir in the yoghurt along with a pinch of salt

Turkey meatballs with cauliflower mash (1)


This recipe can be done in a slow cooker/crock pot by adding all your sauce ingredients into the slow cooker and then following steps 1-4 for the meatballs. Then just submerge the meatballs within the sauce in the slow cooker and cook on medium for at least 4 hours.

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