Turkey Meatballs with Gravy and Cauliflower Purée (Whole30-Paleo-Keto)

Ahhhh good ol’ comfort food, it’s the best. And just because you watch the carbs doesn’t mean you can’t enjoy warm, hearty, savory meals like this one: Turkey Meatballs with Gravy and Cauliflower Purée (Whole30-Paleo-Keto), classic comfort food with a healthful twist!
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Turkey Meatballs with Gravy and Cauliflower Purée (Whole30-Paleo-Keto) #turkeymeatballs #paleo #whole30 #cauliflowerpuree

Looks Like Mashed Potatoes….But Isn’t!

So smooth and creamy, this cauliflower purée has the look and feel of mashed potatoes, but it’s straight up steamed cauliflower with a little butter or ghee (clarified butter), sea salt and pepper all whirled together! If you prefer to have mashed potatoes with this meal, click here for my Swedish Meatballs with Mashed Potatoes.

Turkey Meatballs with Gravy and Cauliflower Purée (Whole30-Paleo-Keto) #turkeymeatballs #paleo #whole30 #cauliflowerpuree

And Those Turkey Meatballs and Gravy?

These tender turkey meatballs are drenched in a rich, thick gravy that is so tasty you won’t believe it’s completely dairy and grain free! And the whole meal is made in under 30 minutes.

Turkey Meatballs with Gravy and Cauliflower Purée (Whole30-Paleo-Keto) #turkeymeatballs #paleo #whole30 #cauliflowerpuree

Too Good To Be True?

Nope! It’s all true, a comfort food meal that looks, feels, and tastes decadent but is all veggie and protein.This makes for a happy belly and a happy you.

Turkey Meatballs with Gravy and Cauliflower Purée (Whole30-Paleo-Keto) #turkeymeatballs #paleo #whole30 #cauliflowerpuree

Tips and what you need: a large pan, preferably cast iron. Sea salt and arrowroot powder to thicken gravy.

Low carb comfort food that is Paleo/Keto and Whole30 compliant. Instead of cornstarch you will be using arrowroot and non dairy yogurt to thicken your gravy.

Course:

dinner

Keyword:

cauliflower puree, gravy, keto, meatballs, Paleo, whole30

Servings: 4 servings

Author: Linda Spiker

  • 8
    cups
    cauliflower, stem removed and broken into florets
  • 2
    tablespoons
    ghee
  • 1 1/2
    pounds
    ground turkey
  • 1
    large egg
  • 1/3
    cup
    almond meal
  • 1/4
    teaspoon
    allspice
  • 1/4
    teaspoon
    nutmeg
  • 1/4
    teaspoon
    onion powder
  • 3
    tablespoons
    chives, chopped
  • 2
    tablespoons
    olive oil
  • 2
    cups
    chicken broth
  • 1
    teaspoon
    arrowroot powder (for thickening gravy)
  • 4
    tablespoons
    non dairy yogurt (I use cashew or coconut yogurt)
  • sea salt and pepper, to taste

  1. Wash cauliflower, cut off stem and break into florets, steam until soft.

  2. While cauliflower is steaming, make meatballs

  3. Prehat oven to 350 degrees.
    Place turkey, egg, and almond meal on a bowl, work with hands until well blended. Add spices, 2 tablespoons chives and two generous pinches sea salt and black pepper, work with hands until mixed well

  4. Using wet hands form into 1 1/2″ meatballs 

  5. In a large pan over medium heat, warm 2 tablespoons olive oil until hot but not smoking. Add the meatballs and cook, turning once, until golden brown but not yet cooked through, 5 to 7 minutes total. Transfer to oven safe baking dish and place in oven for five minutes. Turn off heat, do not clean the pan.

  6. When cauliflower is soft. Place half the cooked cauliflower into a food processor with 1 tablespoon ghee and a couple pinches of sea salt and black pepper, blend until smooth (you can also use a potato masher and do it by hand) Repeat with second batch.

  7. Place 1 tablespoon warm water in a small bowl, add arrowroot powder and whisk until smooth (this is called a slurry and will thicken your gravy). Set aside. 

  8. Return the pan used for the meatballs to high heat: Whisk in the chicken stock scraping browned bits off bottom of pan; bring broth to a boil. Once you have achieved a boil, turn off heat. Add the slurry, whisking constantly, until gravy thickens, 2 to 3 minutes. Gradually add the non-dairy yogurt, about 1 tablespoon at a time, whisking between additions until smooth. Return heat to low (do not bring to a boil again). Season to taste with salt and pepper. When the meatballs are cooked through, remove from oven and place in gravy pan.

  9. Place pureed cauliflower on plates, top with meatballs and gravy, garnish with remaining chives (If desired, drizzle some melted ghee over potatoes)

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This entry was posted in dinner, gluten free, keto, low carb, paleo, turkey, whole30 by Linda Spiker. Bookmark the permalink.

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