Turkey cauliflower meatballs

Turkey cauliflower meatballs

Sep 19 2020


15 mn

Makes 10-12 medium size meatballs

I always like to find different flavors, spices and adds in combination for meatballs. I am using ground turkey here (but feel free to change it up with beef, chicken pork or a mix) and instead of breadcrumbs, I am using cauliflower rice... I saw this the other day on Instagram and thought it was brilliant! It helps with the consistency, has no flavor and adds nutrients on top of that!


  • 1lb of ground turkey
  • 1 cup of frozen cauliflower rice (thawed)
  • 1 tbsp of Italian seasoning (mix of oregano, basil, parsley,...)
  • 1 shallot, minced
  • 1 garlic clove, minced
  • 1 egg
  • 1/2 cup of parmesan ( optional but adds tons of flavor)
  • 1/4 cup of fresh parsley, field chopped
  • 2 tbsp of avocado oil ( or olive oil)
  • Salt and pepper to taste


In a large bowl assemble all the ingredients until the mix is homogeneous. Using an ice cream scooper form the meatballs. Depending on the size you might end up anywhere between 8 to 12 meatballs. I like them on the medium small size so I had 11 of them.

In a medium pan, heat up 2 tsp of avocado oil and cook the meatballs for 2-3 minutes, then rotate them on the other side and cook them for another 2-3 minutes. You want them brown all over and cooked through (inside temp needs to be 165 degrees), so you might have to turn them one more time for another couple of minutes.

Eat plain with a salad, add them to store bought tomato sauce, with pasta or rice, or even freeze them for later.

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