TURKEY MEATBALLS WITH GRAVY AND CAULIFLOWER PURÉE (WHOLE30-PALEO-KETO) #healthy #diet

Ahhhh great ol' comfort nourishment, it's the best. Furthermore, on the grounds that you watch the carbs doesn't mean you can't appreciate warm, healthy, exquisite dinners like this one: Turkey Meatballs with Gravy and Cauliflower Purée (Whole30-Paleo-Keto), great solace sustenance with a fortifying turn!

So smooth and rich, this cauliflower purée has the look and feel of pureed potatoes, yet it's straight up steamed cauliflower with a little spread or ghee (explained margarine), ocean salt and pepper all spun together!

These delicate turkey meatballs are soaked in a rich, thick sauce that is so delicious you will have a hard time believing it's totally dairy and grain free! Also, the entire dinner is made in less than 30 minutes.

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Ingredients

• 8 cups cauliflower, stem removed and broken into florets
• 2 tablespoons ghee (or butter)
• 20 ounces ground turkey
• 2 eggs
• 1/3-1/2 cup almond meal (start with 1/3 cup and if mixture is too wet add more)
• 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 tablespoon arrowroot powder (for thickening gravy)
• 4 tablespoons non dairy plain yogurt (I use cashew or coconut yogurt)
• sea salt and pepper, to taste

Instructions
For Cauliflower

1. Wash cauliflower, cut off stem and break into florets, steam until soft. When cauliflower is soft. Place half the cooked cauliflower into a food processor with 1 tablespoon ghee (or butter) 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.
2. While cauliflower is steaming, make meatballs
3. Preheat oven to 350 degrees.Place ground turkey, egg, and almond meal in 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. Turn off heat (do not clean the pan) Transfer to oven safe baking dish and place in oven for 5 minutes (or until cooked through)
6. Place 2 tablespoon swarm water in a small bowl, add 1 tablespoon arrowroot powder and whisk until smooth (this is called a slurry and will thicken your gravy). Set aside. 
7. 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 vigorously. Return to low heat, allow 2 to 3 minutes for gravy to thicken (do not allow to boil. When gravy is desired consistency gradually add the non-dairy yogurt,  1 tablespoon at a time, whisking between additions until smooth. Season to taste with salt and pepper. When the meatballs are cooked through, remove from oven and place in gravy pan.
8. 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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