Turkey Swedish Meatballs with Cauliflower Mash

• servings: 6 servings
• active time: 1 hour 10 minutes
• total time: 1 hour 20 minutes

Ingredients

1 head cauliflower, cut into florets

4 garlic cloves, smashed

Kosher salt, to taste

1/4 c. light sour cream

1/4 c. grated parmesan cheese

2 tbsp. salted butter

Black pepper, to taste

1 1/2 lb. ground turkey

1 small onion, grated

3/4 c. breadcrumbs

1/4 c. milk

1/4 c. fresh parsley, chopped, plus more for topping

2 tsp. brown mustard

1/2 tsp. kosher salt

1/4 tsp. black pepper

Pinch of red pepper flakes

1 large egg plus 1 egg yolk

2 tbsp. brown mustard

1 tbsp. Worcestershire sauce

2 1/4 c. low-sodium beef broth

Pinch of ground allspice

2 tbsp. cornstarch

1/2 c. whole milk

Directions

For the mash:

Combine the cauliflower and garlic in a large pot, cover with water and season with salt. Bring to a simmer and cook until tender, 15 to 17 minutes. Drain the cauliflower and put in a food processor. Add the sour cream, parmesan and butter; puree until smooth. Season with salt and pepper and return to the pot.

For the meatballs:

Mix the turkey, onion, breadcrumbs, milk, parsley, mustard, salt, pepper, red pepper flakes, egg and yolk in a bowl.

Roll the turkey mixture into 1-inch balls and place on a baking sheet. Refrigerate 10 minutes. Preheat the broiler. Broil the meatballs until browned, about 4 minutes.

For the sauce:

Combine the mustard, Worcestershire sauce and 2 cups broth in a large skillet over medium-high heat and bring to a boil. Stir in the allspice. Whisk the cornstarch and remaining ¼ cup broth in a small bowl, then whisk the mixture into the skillet and bring to a boil. Slowly add the milk, whisking constantly.

Add the meatballs to the skillet. Simmer until cooked through and the sauce has thickened, 8 to 10 minutes. Serve the meatballs and sauce over the cauliflower mash. Top with parsley.