Does anyone else immediately think of Will Ferrell screaming “MA!! MEATLOAF!!” when they see or eat meatloaf? Cracks me up every time. Today’s recipe of Turkey Meatballs and Roasted Garlic Mashed Cauliflower is going to not only wow you, but your whole family. I love meatloaf, even though I’m not a big meat lover, it’s always been one of my favorites. I used to make a Texas style version years ago that I snagged from Southern Living and every time I made it, it got gobbled up. When we all graduate from our round of Whole30, I should make and share it. It’s divine.
Meatloaf is pure comfort food, so when I did my first round of Whole30, I decided to try and remake meatloaf into individual meatballs that I could keep prepped and ready to eat in the fridge all week. Served with a side of Roasted Garlic Mashed Cauliflower in place of potatoes, keeps the comfort food train rolling while still having that flavor of decadence so you don’t feel like you’re being deprived of the things you love. The secret ingredient in the cauliflower is roasted garlic aioli, which gives the taste and illusion like you’ve added cream and butter to the cauliflower when you’ve added a compliant Whole30 condiment with major flavor.
When you go to read this recipe, it may seem like it has a lot of ingredients and steps, but don’t worry. It goes super quick and apart from sautéing the onions and mushrooms first, everything is done in the food processor and then baked. It’s really simple, I promise. THEN, you’re going to make the cauliflower in the food processor, so again, super simple. The only thing you may have to do ahead of time is make the roasted garlic and aioli, but if you’ve been following along and have made a few of the most recent recipes I’ve posted, you may still have some aioli on hand.
If you’re not a cauliflower person, no biggie. Potatoes are whole30 compliant, so you could totally make mashed potatoes using the same method written out below and they’ll still be family friendly and you can eat them too. I sub out cauliflower for potatoes in an effort to keep carbs as low as possible, but do what suits you! Like rules, recipes can be flexed.
Here are the links to make aioli and roasted garlic:
Turkey Meatballs and Roasted Garlic Mashed CauliflowerSERVES 6 PrintDownload
- 1 lbs of ground turkey
- 8 oz baby bella mushrooms, sliced
- 1 cup of sweet onion, chopped
- 2 cloves of garlic, minced
- 1/4 cup of fresh Italian parsley, chopped
- 1 egg
- 1/2 cup of almond flour
- Olive oil
- 2/3 cup of marinara sauce
- 1 heaping Tablespoon of tomato paste
- 1 head of cauliflower
- 1/3 cup of Roasted Garlic Aioli, link to recipe above
- 3-4 cloves roasted garlic, link to method above
- 2 teaspoons of Dijon Mustard
- salt and pepper to taste
- Heat up a skillet to medium heat. Add two teaspoons of olive oil and add the chopped onion with a sprinkle of salt and pepper. Cook for about 7-10 minutes until the onion begins to soften and becomes translucent.
- Add the minced garlic to the onion and cook for another minute or so. Transfer the onions and garlic to a food processor and set aside.
- Heat the same skillet back up to medium heat. Add two teaspoons of olive oil and add the mushrooms along with a sprinkle of salt and pepper. Cook the mushrooms for about 10 minutes until the mushrooms begin to brown. Transfer the browned mushrooms to the food processor.
- While the mushrooms and onion mixture are cooling, preheat the oven to 350. Also prepare the meatball pan. Drizzle about 1 teaspoon of olive oil into each hole of a jumbo muffin pan and grease the bottom and sides.
- Add the egg, parsley, almond flour, ground turkey, and a sprinkle of salt and pepper to the food processor that already has the onions and mushrooms in it. Process until everything is combined.
- Divide the turkey mixture in the muffin tin to make 6 meatballs.
- In a small bowl, mix together the marinara sauce and tomato paste. Spoon a little on top of each meatball.
- Cook the meatballs for 30 minutes on 350.
- While the meatballs are cooking, make the mashed cauliflower.
- Steam the head of cauliflower. To do this, I fill a large stock pot with about 1-2 cups of water and place a steamer basket in the bottom. Bring the water to a boil. Cut the cauliflower head up into large pieces and place it in the pot. Cover the pot and steam until the cauliflower is fork tender, about 10-15 minutes.
- Clean out the food processor you used to make the meatballs with hot, soapy water and dry.
- Place the steamed cauliflower in the processor along with the roasted garlic cloves, Dijon Mustard, roasted garlic aioli and a sprinkle of salt and pepper. Process until the cauliflower is smooth and resembles mashed potatoes. Taste to adjust the seasoning.
- To serve: Serve a turkey meatball with a big scoop of mashed cauliflower and a side of green beans. You can add a little extra tomato sauce to the meatballs for good measure.