Turkey Meatballs in Tomato Sauce with Roasted Cauliflower

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Everything needed for four servings. Check what you already have, then add only what is missing.

Pantry Staples

  • Old-fashioned rolled oats — ½ cup (1.4 oz/40 g)

  • Tomato purée or crushed tomatoes with no added sugar — 2 cups (17.6 oz/500 g)

  • Extra-virgin olive oil — 2 tablespoons

  • Dried oregano — 1 teaspoon

  • Sweet paprika — ½ teaspoon

  • Black pepper

  • Salt

  • Parchment paper

Produce

  • 1 large head cauliflower — about 1¾ lb (800 g)

  • 1 garlic clove

  • Fresh parsley — enough for 2 tablespoons chopped

Refrigerated

  • 93% lean ground turkey — 1 lb 2 oz (500 g)

  • 1 large egg

Useful equipment

  • Food thermometer

Optional

  • Lean ground chicken instead of turkey

  • Broccoli or a mixture of broccoli and cauliflower

  • Certified gluten-free oats when required

  • An appropriate egg-free binder, when needed

Luca’s Note

Choose tomatoes with no added sugar and check the sodium level on the label. Mix the meatball ingredients only until combined, and use a food thermometer to confirm that the center reaches 165°F.

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