Healthy Swedish Meatballs with Cauliflower Rice Pilaf

• Meat

  • 1 lb Ground turkey, lean

• Produce

  • 1 head Cauliflower
  • 1 tsp Dill, dried
  • 3 tbsp Flat leaf parsley, fresh
  • 1 1/2 tsp Onion flakes, dried
  • 1 tbsp Parsley, dried
  • 1/3 cup Shallot
  • 1 tsp Thyme, fresh
  • 1/2 Yellow onion

• Refrigerated

  • 1 Egg

• Canned Goods

  • 1 1/8 cup Chicken broth, low-sodium

• Condiments

  • 1 tsp Worcestershire

• Baking & Spices

  • 1/4 tsp Allspice, ground
  • 1/4 tsp Black pepper
  • 2 tbsp Flour
  • 1/2 tsp Kosher salt
  • 2 Kosher salt and black pepper

• Oils & Vinegars

  • 1 1/2 tbsp Olive oil

• Nuts & Seeds

  • 1 1/4 cup Almond breeze

• Bread & Baked Goods

  • 1/4 cup Panko

• Dairy

  • 1/2 cup Non-fat or 2% greek yogurt, plain

Found on reciperunner.com

Description

Ingredients

• 1 pound lean ground turkey
• 1/4 cup panko
• 1/4 cup Almond Breeze Unsweetened Original Almondmilk
• 1 egg
• 1 tablespoon dried parsley
• 1 1/2 teaspoons dried onion flakes
• 1 teaspoon dried dill
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon ground allspice
• 1 1/2 tablespoon olive oil
• 1/3 cup minced shallot
• 2 tablespoon flour
• 1 cup low sodium chicken broth
• 1 cup Almond Breeze Unsweetened Original Almondmilk
• 1 teaspoon fresh thyme, minced
• 1 teaspoon worcestershire
• Kosher salt and black pepper to taste
• 1/2 cup plain non-fat or 2% Greek yogurt
• 2 tablespoon fresh flat leaf parsley, chopped
• 1 head cauliflower, cut into florets
• 1/2 of a yellow onion, diced
• 2 tablespoon low sodium chicken broth
• Kosher salt and black pepper to taste
• 1 tablespoon chopped fresh flat leaf parsley

Directions

• Place the cauliflower florets in a food processor with the blade in place and pulse until they resemble rice.
• Heat a large skillet over medium-high heat and generously spray with cooking spray or add a couple teaspoons of olive oil.
• Sauté the yellow onion for approximately 2-3 minutes or until it starts to soften.
• Add in the cauliflower and stir together with the onion.
• Add in the chicken broth and continue to stir until the broth is absorbed.
• Season with kosher salt, black pepper and the parsley.
• Sauté the cauliflower rice for approximately 4-5 minutes.
• Remove from the heat and serve with the meatballs and white sauce.
• In a large bowl combine the panko, almondmilk, egg, and spices and whisk together.
• Add in the ground turkey and use your hands to combine, be careful not to overwork the meat or the meatballs will be tough.
• Heat a large skillet over medium-high heat and spray generously with cooking spray.
• Use a 1 1/2 tablespoon cookie scoop or eyeball the amount and form approximately 20 meatballs.
• Place the meatballs into the heated skillet and brown on all sides until they are cooked through, about 8 minutes.
• Remove the cooked meatballs from the skillet onto a plate and cover with foil to keep warm.
• In the same skillet that the meatballs were cooked in, heat the olive oil over medium heat.
• Add in the minced shallot and sauté for 1-2 minutes or until softened.
• Whisk in the flour until smooth and cook for 1 minute.
• Slowly pour in the chicken broth and almondmilk whisking the entire time.
• Season with salt, pepper, worcestershire and fresh thyme.
• Bring the mixture to a simmer whisking the entire time until it thickens.
• Once the sauce has thickened remove it from the heat and slowly add in the Greek yogurt whisking until smooth.
• Whisk in half of the fresh chopped flat leaf parsley.
• Add the meatballs back into the sauce and top with the remaining chopped parsley.
• Serve the meatballs and sauce over the cauliflower rice pilaf.