Categories: Meals

Ingredients

• Cauliflower Mash:
• 1 head cauliflower, cut into florets
• 4 garlic cloves, smashed
• Kosher salt, to taste
• 1/4 cup sour cream
• 1/4 cup grated Parmesan
• 2 tbsp. salted butter
• Black pepper, to taste
• Meatballs:
• 1 1/2 lbs. ground turkey
• 1 small onion, grated
• 3/4 cup breadcrumbs
• 1/4 cup milk
• 1/4 cup fresh parsley, chopped, plus more for topping
• 2 tbsp. brown mustard
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• Pinch of red pepper flakes
• 1 large egg plus 1 egg yolk
• Sauce:
• 2 tbsp. brown mustard
• 1 tbsp. Worcestershire
• 2 1/4 cups beef broth
• Pinch of ground allspice
• 2 tbsp. cornstarch
• 1/2 cup whole milk

Directions

1. For the mash: Combine the cauliflower and garlic in a large pot, cover with water and season with salt. Bring to a simmer and cook until tender, 15-17 minutes. Drain the cauliflower and put in a food processor. Add the sour cream, Parmesan and butter; puree until smooth. Season with salt and pepper and return to the pot.

2. Meanwhile, for the meatballs: Mix the turkey, onion, breadcrumbs, milk, parsley, mustard, salt, pepper, red pepper flakes, egg and yolk in a bowl.

3. Roll the turkey mixture into 1-inch balls and place on a baking sheet. Refrigerate 10 minutes. Preheat the broiler. Broil the meatballs until browned, about 4 minutes.

4. For the sauce: Combine the mustard, Worcestershire, and 2 cups broth in a large skillet over medium-high heat and bring to a boil. Stir in the allspice. Whisk the cornstarch and remaining 1/4 cup broth in a small bowl, then whisk the mixture into the skillet and bring to a boil. Slowly add the milk, whisking constantly.

5. Add the meatballs to the skillet. Simmer until cooked through and the sauce has thickened, 8-10 minutes. Serve the meatballs and sauce over the cauliflower mash. Top with parsley.

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