Turkey and zucchini meatballs in light roasted tomato sauce with cauliflower quinoa and basil

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F and prepare a large sheet pan with parchment paper or a light coating of oil.

2. 2

   In a bowl, combine the ground turkey, well-squeezed grated zucchini, egg, almond flour, half of the minced garlic, dried oregano, black pepper, and 3 g of the salt. Mix just until combined.

3. 3

   Shape into 16 evenly sized meatballs and place them on one side of the sheet pan.

4. 4

   On the other side of the pan, add the cherry tomatoes and red onion. Toss with the tomato paste, 1 tablespoon olive oil, balsamic vinegar, smoked paprika, and the remaining salt.

5. 5

   Bake for 20 to 22 minutes at 220 °C / 425 °F, or until the meatballs are cooked through and the tomatoes are deeply roasted and soft.

6. 6

   Meanwhile, heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add the rest of the minced garlic and cook for 30 seconds.

7. 7

   Add the riced cauliflower and sauté for 4 to 5 minutes, until tender but still fluffy. Stir in the cooked quinoa and half of the chopped fresh basil, then cook 2 more minutes to warm through. Remove from the heat.

8. 8

   Remove the sheet pan from the oven. Transfer the tomatoes, onion, and their juices to a skillet or small saucepan and crush with a spoon to create a rustic sauce. Add the meatballs and cook for 2 to 3 minutes over medium heat so they absorb the sauce.

9. 9

   Serve a bed of cauliflower quinoa on each plate, top with the meatballs and light roasted tomato sauce, and finish with the remaining fresh basil.

10. 10

    If desired, let the dish rest for 2 minutes before serving so the sauce settles better over the meatballs.