Ingredients:
- 1 pounds ground turkey or chicken
- 1/3 cup plus 1/4 cup grated parmesan cheese
- kosher salt and black pepper
- 3 slices thick-cut bacon, chopped
- 1 yellow onion, chopped
- 4 cloves garlic, minced
- 4 carrots, chopped
- 2 cups cremini mushrooms, sliced
- 2 tablespoons tomato paste
- 2 1/2 cups low sodium chicken broth
- 2 bay leaves
- 1 tsp dried thyme
- 1/2 cup fresh parsley, chopped
- 1 head cauliflower, cut into florets
- 2 Tbsp butter
- 1/4 cup heavy cream
Directions:
1. Preheat the oven to 450 degrees F. Line a baking sheet with parchment.
2. Add the turkey, parmesan, and a pinch each of salt and pepper to a bowl. Roll the meat into tablespoon-size balls (will make about 15 meatballs), placing them on the prepared baking sheet. Transfer to the oven and bake for 15 minutes or until the meatballs are crisp and cooked through.
3. Spring a large pan of salted water to a boil. Add cauliflower florets and boil about 6-8 minutes. Drain and add back to pan. Add butter, half and half, salt and pepper and 1/4 cup parmesan cheese. Using an immersion blender blend ingredients together until smooth.
4. Meanwhile, cook the bacon in a large skillet over medium heat until crisp, about 5 minutes. Remove the bacon and reserve. If there’s excess bacon grease, drain off all but 1 tablespoon. To the skillet, add the onion and cook for 5 minutes, until softened and fragrant. Stir in the garlic, carrots, and mushrooms. Cook another 5 minutes, until the vegetables are caramelizing on the edges. Add the tomato paste. Cook 1 minute.
5. Add chicken broth, bay leaves, and thyme. Season with salt and pepper. Stir to combine, bring the sauce to a boil, cook 10 minutes or until the sauce thickens slightly. Stir in the meatballs, cover and cook 5 minutes, until the meatballs are coated in the sauce. Remove the bay leaves and thyme and discard. Stir in the parsley and reserved bacon.
6. Serve the meatballs and sauce over mashed cauliflower.
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