Turkey and Dill Meatballs
Serves 415 mins prep30 mins cook
Turkey and dill meatballs with a light and creamy mustard gravy, accompanied by fluffy cauliflower purée. This dish is perfect for a healthy and delicious meal, especially during spring. It is approved for Paleo and Whole-30 diets, making it a great option for those seeking nutritious recipes.
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What you need
Instructions
1: Preheat the oven to 400°F. 2: In a bowl, mix together turkey, minced onion, almond flour, nutritional yeast, dill, salt, and pepper. 3: Form the mixture into 1-1.5 inch meatballs and place them on a baking sheet. 4: Bake for 18 minutes. 5: For the mustard sauce, bring 1/2 cup of broth to a boil and add raw cashews. 6: Blend the cashews with the remaining ingredients until very smooth. 7: Pour the mixture into a medium saucepan along with the remaining cup of broth and heat over medium, whisking until thick. 8: For the cauliflower purée, steam and drain the cauliflower, then add it to a food processor with Greek yogurt, salt, garlic powder, and pepper. 9: Process until smooth.View original recipe