Ahhhh good ol’ comfort food, it’s the best. And just because you watch the carbs doesn’t mean you can’t enjoy warm, hearty, savory meals like this one: Turkey Meatballs with Gravy and Cauliflower Purée (Whole30-Paleo-Keto), classic comfort food with a healthful twist!
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Looks Like Mashed Potatoes….But Isn’t!

So smooth and creamy, this cauliflower purée has the look and feel of mashed potatoes, but it’s straight up steamed cauliflower with a little butter or ghee (clarified butter), sea salt and pepper all whirled together! If you prefer to have mashed potatoes with this meal, click here for my Swedish Meatballs with Mashed Potatoes.

And Those Turkey Meatballs and Gravy?

These tender turkey meatballs are drenched in a rich, thick gravy that is so tasty you won’t believe it’s completely dairy and grain free! And the whole meal is made in under 30 minutes.

Too Good To Be True?

Nope! It’s all true, a comfort food meal that looks, feels, and tastes decadent but is all veggie and protein.This makes for a happy belly and a happy you.

The Recipe: Turkey Meatballs with Gravy and Cauliflower Purée (Whole30-Paleo-Keto)

Tips and what you need: a large pan, preferably cast iron. Sea salt and arrowroot powder to thicken gravy.

5 from 20 votes

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Turkey Meatballs with Gravy and Cauliflower Purée (Whole30-Paleo-Keto)

Prep Time

15 mins

Cook Time

15 mins

Total Time

30 mins

 

Low carb comfort food that is Paleo/Keto and Whole30 compliant. Instead of cornstarch you will be using arrowroot and non dairy yogurt to thicken your gravy.

Course: dinner

Keyword: cauliflower puree, gravy, keto, meatballs, Paleo, whole30

Servings: 4 servings

Author: Linda Spiker

Ingredients

• 8 cups cauliflower, stem removed and broken into florets
• 2 tablespoons ghee (or butter)
• 20 ounces ground turkey
• 2 eggs
• 1/3 cup almond meal
• 1/4 teaspoon allspice
• 1/4 teaspoon nutmeg
• 1/4 teaspoon onion powder
• 3 tablespoons chives, chopped
• 2 tablespoons olive oil
• 2 cups chicken broth
• 1 tablespoon arrowroot powder (for thickening gravy)
• 4 tablespoons non dairy plain yogurt (I use cashew or coconut yogurt)
• sea salt and pepper, to taste

Instructions

1. For Cauliflower

2. Wash cauliflower, cut off stem and break into florets, steam until soft. When cauliflower is soft. Place half the cooked cauliflower into a food processor with 1 tablespoon ghee (or butter) and a couple pinches of sea salt and black pepper, blend until smooth (you can also use a potato masher and do it by hand) Repeat with second batch.

3. While cauliflower is steaming, make meatballs

4. Preheat oven to 350 degrees.
   Place ground turkey, egg, and almond meal in a bowl, work with hands until well blended. Add spices, 2 tablespoons chives and two generous pinches sea salt and black pepper, work with hands until mixed well

5. Using wet hands form into 1 1/2" meatballs 

6. In a large pan over medium heat, warm 2 tablespoons olive oil until hot but not smoking. Add the meatballs and cook, turning once, until golden brown but not yet cooked through, 5 to 7 minutes total. Turn off heat (do not clean the pan) Transfer to oven safe baking dish and place in oven for 5 minutes (or until cooked through)
   

7. Place 2 tablespoon swarm water in a small bowl, add 1 tablespoon arrowroot powder and whisk until smooth (this is called a slurry and will thicken your gravy). Set aside. 

8. Return the pan used for the meatballs to high heat: Whisk in the chicken stock scraping browned bits off bottom of pan, bring broth to a boil. Once you have achieved a boil, turn off heat. Add the slurry, whisking vigorously. Return to low heat, allow 2 to 3 minutes for gravy to thicken (do not allow to boil. When gravy is desired consistency gradually add the non-dairy yogurt,  1 tablespoon at a time, whisking between additions until smooth. Season to taste with salt and pepper. When the meatballs are cooked through, remove from oven and place in gravy pan.

9. Place pureed cauliflower on plates, top with meatballs and gravy, garnish with remaining chives (If desired, drizzle some melted ghee over potatoes)

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I had the pleasure of leading a Whole 30 group in January (and will again in March!). It was amazing. And one of the things I love most about Whole 30 is it really makes you into a better cook! When you aren’t eating grains, dairy or legumes, you need to get creative with textures and flavors to keep things interesting and avoid food boredom. This extraordinary Jalapeño Turkey Burger is a perfect example.
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Jalapeño Turkey Burgers : Paleo, Whole 30 and Keto!

I love a burger with a little kick to it and these juicy burgers have one! I use 85% lean ground turkey so the burger has enough fat so that it doesn’t dry out.

Don’t these burgers look amazing? I can’t take full credit for them…although I would sure like to. They are a variation of a recipe one of the participants in my Whole 30 group created (thanks Lisa!)  Of course, I had to throw a perfectly poached egg on them. Because that’s how I roll.

Get 3 FREE Family Menu Meals from Sun Basket! Fresh organic, non-GMO ingredients and kid-friendly recipes delivered!

These Jalapeño Turkey Burgers are easy to make too. Just combine ground turkey, minced jalapeño, cilantro, lime and spices, form into patties and cook in a pan!

Then top with guacamole, some pico de gallo and if the mood hits you, add a poached egg! Serve with my Rosemary Butternut Squash or Sweet Potato Fries and everybody is happy!

Need More Whole 30 Recipes?

To get my most popular Whole 30 recipes, click here, here, and here! 

The Recipe: Jalapeño Turkey Burgers!

Tips, what you will need and what to serve this with: learn to handle hot chili peppers here (trust me, you’ll be glad you did!) Serve with my Rosemary Butternut Squash or Sweet Potato Fries! Learn to poach the perfect egg here. This recipe is Whole 30 and Paleo compliant. Top with my guacamole and Pico de Gallo!

4.7 from 26 votes

Print

Jalapeño Turkey Burgers!

Prep Time

10 mins

Cook Time

10 mins

Total Time

20 mins

 

I love a burger with a little kick to it and these juicy burgers have one! I use 85% lean ground turkey so the burger has enough fat so that it doesn’t dry out.

Course: Main Course

Cuisine: American

Keyword: easy dinner recipe

Servings: 4 servings

Author: Linda Spiker

Ingredients

• 1 pound ground turkey I prefer 85% lean, it has more fat which makes for a better burger! If your ground turkey has excess liquid, be sure to set on paper towels to remove the juices.
• 1/2-3/4 of one jalapeño pepper minced(I like it hot so I use 3/4)
• 1 medium size shallot peeled and minced
• zest and of one lime and 2 teaspoon lime juice
• 2 Tablespoon chopped cilantro
• 1 teaspoon paprika
• 1 teaspoon cumin
• 1/2 a teaspoon sea salt
• 1/2 teaspoon black pepper
• guacamole
• pico de gallo
• poached egg optional

Instructions

1. Note: The ground turkey I buy is the consistency of hamburger. If yours seems to have extra liquid, set on paper towels to drain juices.
2. Place turkey, herbs, spices and lime in bowl and use hands to mix well.
3. Form into four patties.
4. Place pan on medium heat.
5. Add olive oil to bottom of pan.
6. When pan is hot, place patties in pan and cook for about 5 minutes each side or until cooked through.
7. Top with guacamole, pico de gallo and poached egg if desired!

More for The Burger Lover!

Click to learn to make the Secrets of Making a Fantastic Burger! ~ Linda Spiker