Turkey Meatballs with Cauliflower and Tahini-Yogurt Sauce

Sheet Pan Turkey Meatballs with Cauliflower and Tahini-Yogurt Sauce

Friday, October 27th, 2017, Recipes

After cooking dinner on a sheet pan, you’ll be tempted to throw out all of your other pans, skillets, and pots. We’re kidding, but using a sheet pan is an easy way to cook for a crowd or get dinner on the table without having to do a ton of dishes at the end of the night. The turkey meatballs are boldly flavored, and they cook in about 10 minutes under the broiler. The cauliflower is a perfect accompaniment.

This is a low-starch recipe, and it can be low-sucrose if the pomegranate molasses is omitted or balsamic vinegar is used as a substitute.

Sucrose and starch tolerance vary. Individuals may need to modify the recipe to meet personal diet goals.

Ingredients

Turkey Meatballs

  • 1 pound ground turkey
  • ½ teaspoon Aleppo pepper
  • ½ teaspoon cumin seed
  • ½ teaspoon fennel seed
  • ½ teaspoon kosher salt
  • 1 large egg, lightly beaten
  • 1 tablespoon regular or Greek yogurt (2% or full-fat recommended)
  • 2 garlic cloves, minced (optional)
  • 1 tablespoon finely chopped Italian parsley
  • Olive oil for greasing pan and brushing meatballs

Cauliflower, Tahini-Yogurt Sauce and Rest of Dish

  • 1 large head cauliflower, broken into small florets about ½-inch wide
  • 1 to 2 tablespoons olive oil, plus additional oil for thinning sauce
  • 1 teaspoon cumin seed
  • 2 teaspoons pomegranate molasses*, divided (optional)
  • Kosher salt, to taste
  • ¾ cup regular or Greek yogurt (2% or full-fat recommended)
  • 1 tablespoon tahini
  • ¼ cup Italian parsley leaves, to serve
  • 2 tablespoons pomegranate arils (optional)
  • 2 tablespoons sliced toasted almonds (optional)

Directions

    1. Heat broiler and place top oven rack below heat source.
    2. In a large bowl, combine turkey, Aleppo pepper, cumin seed, fennel seed, salt, egg, yogurt, garlic, and parsley. Mix together with your hands until well-combined.
    3. Shape turkey into small meatballs, about 2 tablespoons each or 1½ inches in size, and place them on an oiled, rimmed baking sheet 1 inch apart. Brush the tops of each meatball with olive oil. Broil meatballs about 7 to 10 minutes, flipping them once, until browned on both sides and cooked through. Remove from oven and transfer to a serving platter. Cover with foil to keep them warm.
    4. Add cauliflower to the same sheet pan with the turkey drippings, along with 1 to 2 tablespoons of olive oil (or as needed to generously coat), cumin seed, 1 teaspoon pomegranate molasses (drizzled evenly over the cauliflower) and kosher salt to taste. Toss well and spread cauliflower in a single, even layer. Return pan to broiler, and broil cauliflower for 3 to 6 minutes, stirring once or twice, or until tender and caramelized.
    5. In a small bowl, stir together yogurt, tahini, the remaining 1 teaspoon pomegranate molasses and enough olive oil to thin the sauce. Adjust seasoning to taste.
    6. To serve, place the cauliflower and meatballs on a large serving dish, and scatter the parsley leaves, pomegranate arils, and almonds (if using) over the top. Serve the yogurt sauce on the side.

*Substitutes for pomegranate molasses could be cranberry concentrate or balsamic vinegar.

Recipe adapted from United Health Care’s Healthy Eating Site: Rally

 

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