Sweet Paprika Turkey Meatballs with Light Cauliflower Cream and Herbed Pearl Couscous

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Line a baking tray with parchment paper or lightly grease it with a little of the olive oil.

2. 2

   In a large bowl, combine the ground turkey with half of the chopped onion, half of the garlic, the egg, breadcrumbs, 1 teaspoon of sweet paprika, the cumin, half of the parsley, 1 teaspoon salt, and 1/4 teaspoon black pepper. Mix just until combined.

3. 3

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

4. 4

   While they bake, place the cauliflower in a saucepan with 1 cup of vegetable broth, the butter, the remaining garlic, 1/2 teaspoon salt, and a pinch of black pepper. Cover and cook over medium heat for 12 to 15 minutes, until the cauliflower is very tender.

5. 5

   Transfer the cooked cauliflower to a blender, or use an immersion blender. Add the Greek yogurt, 1 teaspoon lemon juice, and blend until smooth. If needed, add a few spoonfuls of the cooking liquid to adjust the texture. Keep warm.

6. 6

   In another saucepan, heat the remaining 1 tablespoon olive oil over medium heat. Sauté the remaining onion for 3 minutes. Add the pearl couscous and stir for 1 minute to lightly toast it.

7. 7

   Pour in the remaining 1 cup vegetable broth, partially cover, and cook over medium-low heat for 8 to 10 minutes, stirring once or twice, until the couscous is tender and the liquid is absorbed.

8. 8

   Turn off the heat and add the lemon zest, the remaining lemon juice, the chives, the remaining parsley, the remaining 1 teaspoon sweet paprika, and the red pepper flakes if using. Adjust with the remaining salt and black pepper to taste.

9. 9

   To serve, spoon a layer of light cauliflower cream onto each plate. Add the herbed pearl couscous on top and finish with 4 meatballs per serving. If desired, sprinkle with a little extra parsley before serving.