Cauliflower-Stuffed Turkey Meatballs (One-Skillet)
Nutritional Information
Moist turkey meatballs bound with finely chopped cauliflower and egg, cooked in a single skillet. No flours or processed binders — whole-foods only and keto-friendly.
This recipe is originally for 2 servings. How many are you cooking for today?
- 14 1/8 ozs ground turkey (about 14 oz)
- 1 cup finely chopped cauliflower florets (~100 g)
- 1 large egg
- 1 tablespoon fresh parsley, chopped
- 1 clove garlic, minced
- 1 small onion, finely diced (about 50 g)
Combine ground turkey, finely chopped cauliflower, beaten egg, parsley, minced garlic and diced onion in a bowl. Form into 8 meatballs.
Heat a heavy skillet over medium-high heat. Place meatballs in skillet; brown all sides using rendered juices from meat, 3–4 minutes per side.
Reduce heat to medium, cover and cook 8–10 minutes until internal temperature reaches 74°C (165°F). Remove lid and brown to finish if needed.
Serve hot directly from skillet with a side of steamed greens if desired.
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