Smoky Paprika Turkey Meatballs with Rustic Cauliflower Mash and Lemon Spinach

Instructions

1. 1

   Preheat the oven to 220°C / 425°F and line a baking sheet with parchment paper or lightly grease it.

2. 2

   In a large bowl, mix the ground turkey with half of the chopped yellow onion, half of the minced garlic, the egg, almond flour, 2 teaspoons smoked paprika, dried oregano, ground cumin, 1 teaspoon salt, and 1/4 teaspoon black pepper until well combined.

3. 3

   Shape into 16 evenly sized meatballs and place them on the baking sheet. Drizzle or brush with 1 tablespoon olive oil. Bake for 14 to 16 minutes at 220°C / 425°F, until browned and cooked through.

4. 4

   While the meatballs bake, place the cauliflower in a pot with water and a pinch of salt. Cook for 10 to 12 minutes until very tender. Drain well.

5. 5

   Transfer the hot cauliflower to a processor or mash by hand with the butter, Parmesan cheese, 60 ml / 1/4 cup chicken broth, 1/4 teaspoon salt, and a pinch of black pepper until you get a rustic mash. Keep covered and warm.

6. 6

   For the sauce, heat 1 tablespoon olive oil in a wide skillet over medium heat. Add the remaining onion and cook for 4 minutes. Stir in the remaining garlic and 1 teaspoon smoked paprika; cook for 30 seconds.

7. 7

   Add the tomato purée, the remaining chicken broth, and the red wine vinegar. Simmer over medium-low heat for 5 to 6 minutes, stirring, until the sauce thickens slightly.

8. 8

   Transfer the baked meatballs to the skillet with the sauce and cook 3 more minutes so they absorb flavor. Taste and adjust with the remaining salt and black pepper if needed.

9. 9

   In another skillet, heat the remaining 1 tablespoon olive oil over medium heat. Add the fresh spinach, lemon zest, and 2 tablespoons lemon juice. Sauté for 1 to 2 minutes until the spinach wilts.

10. 10

    Serve a bed of rustic cauliflower mash on each plate, top with the meatballs and sauce, and add the lemon spinach on the side. Finish with chopped fresh parsley.