Parsley Turkey Meatballs Over Cauliflower Rice

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My Nonna use to make this pasta called Orzo (Italian pronunciation: [ˈɔrdzo]. It is a short cut pasta that looks like a large grain of rice. She would use Orzo in her chicken soup recipes or even as a spaghetti alternative topped with meatballs. I always love finding ways to prepare recipes that are nostalgic to my upbringing. I was craving this dish so decided to create a healthier version of her Parsley Meatballs over Orzo with Parsley Turkey Meatballs over Cauliflower Rice. The Cauliflower rice really resembled Orzo and came out fabulous! This is definitely a recipe worth trying! I would love to know what you think! ENJOY!!
Ingredients:
Turkey Meatballs

  • 1/2 pound 93% lean ground turkey
  • 1/2 pound 99% lean ground turkey
  • 2 egg whites
  • ½ cup cauliflower rice
  • ¼ cup cashews
  • 3 tbsp fresh parsley, minced (leaving 1 tbsp for garnish)
  • 1/2 cup quick oats
  • 1/2 tsp dried thyme
  • 2 tsp black pepper
  • 1 tsp sea salt
  • 1/4 cup white onion, finely chopped
  • 1/2 cup organic tomato sauce (1/4 for turkey meatballs and remaining for topping)

Cauliflower Rice
 

  • 2 cups frozen or fresh cauliflower rice (I get mine at Trader Joe’s)
  • 2 cloves fresh garlic, minced
  • 2 tsp fresh basil, minced

 
Directions:
Turkey Meatballs

  1. Preheat oven to 375 degrees.
  2. Spray muffin pan with non stick spray.
  3. Puree cashews until they form a flour consistency.
  4. Mix all your ingredients together in one large mixing bowl.
  5. Roll the mixture into small meatballs and place in muffin pan. (I used 2- 24 mini muffin tins)
  6. Bake for 40-50 minutes, until fully cooked.
  7. Remove from heat and allow to cool.

Cauliflower Rice

  1. Preheat saute pan on medium heat. Spray with non stick cooking spray.
  2. Add all ingredients to pan and pan fry until cooked and golden brown.
  3. Serve on plate and top with meatballs. Add remaining tomato sauce over top and garnish with remaining fresh parsley. Enjoy!!

Serving Size: 3-4
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ENJOY!