Gluten-free, dairy-free soft and juicy Paleo meatballs served in a creamy cauliflower mash.
Hello from beautiful Italia! Yes I am back home. Arrived just a couple of days ago and I will be in Lecce until the end of April, then 10 days in Thailand to visit my bestie and do my annual detox holiday and then Shanghai again for a few weeks! After that? one more stop, which however I cannot tell you anything yet! shhh…;)
It is a beautiful sunny Saturday here in Salento, definitely gonna go take a walk at beach and maybe grab a bite along the beautiful ionian sea.
What are your plan for this Saturday people?
Before I go, I want to share with you this easy Paleo meatball recipe which I taught at my last cooking class in Shanghai a few weeks back.
This meatballs are dairy-free and gluten-free, so perfect if you got food intolerances. I served mine in a creamy cauliflower sauce, which is also super simple.
For the meatballs
- 300 g ground turkey meat
- 1-2 Tbsp tapioca flour
- 1 tsbp chopped rosemary
- 1/4 cup yellow onion finely chopped
- 1 tsp garlic powder or 1 garlic clove
- 1 egg
- 1/2 tsp sea salt
For the cauliflower mash:
- 1 small head cauliflower chopped into florets (about 5 cups)
- 3 Tbsp ghee or grass-fed butter melted or coconut oil
- almond milk as needed
- 2 tsp nutritional yeast
- 1 Tbsp stone ground mustard
- 1/4 tsp sea salt
- 1 Tbsp fresh parsley chopped
First thing first, go wash the cauliflower, and chop up the florets. Boil it or steam it until very tender.
Place all the ingredients for the mash 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.
For the meatballs, in a large bowl combine all the ingredients
mix them together
and using our hands roll the mixture into pingpong-size balls.
You can now bake them in your oven at 200 C for 20-30 min or you can fry them in canola oil. I baked them (I need to drop 2 kgs folks!) but in class we fried them in coconut oil…and they were delicious!
Note: drizzle the top with EVO if you bake them.
Pour the cauliflower mash into a large skillet, add the meatballs and simmer on very low heat for 10-15 min.
Serve it up with some chopped fresh parsley and enjoy!
Feel free to replace the turkey with chicken meat, it works perfectly too.
Recipe adapted from: the roastedroot.net