Jalapeno Turkey Meatballs w/ Cheesy Cauliflower

Jump to Recipe

So I was trying to figure out how to best use up the last of my Jalapeno Jelly from the batch I made last week, when it hit me – put it in some meatballs! I added a little cheese and the jelly to some ground turkey and holy smokes was it tasty! Add some cheese covered cauliflower and a scrumptious meal was born – Jalapeno Turkey Meatballs w/ Cheesy Cauliflower!

Jalapeno Turkey Meatballs w/ Cheesy Cauliflower

Ground Turkey is so perfect for baked meatballs. It holds together great and cooks evenly. Adding the jelly worked out even better than I had hoped – I had never tried to add a jelly to a ground meat before – but I will definitely be doing it again – probably for a meatloaf and some burgers. Going to making a new kind of jelly this week – stay tuned!

The Cheesy Cauliflower is such a tasty side dish – my son asked if I could make that instead of fries with the next burger! And it fits in with the Keto-esque thing we are doing at my house. It really couldn’t be simpler to make too. I think I will be trying it with different cheeses to see what kinds of variety I can get.

Cheesy Cauliflower

Aioli sounds so fancy – really it’s a just a dipping sauce like ranch or ketchup, with a few more ingredients. This Garlic Aioli came out very nice and was easy to put together with things I always have on hand. It balanced the spiciness of the meatballs well and also tasted great with the cauliflower – it was a win/win!

Garlic Aioli

Now Let’s Get Cookin’!

Print

Jalapeno Turkey Meatballs w/ Cheesy Cauliflower

This keto-friendly dish is going to be a real hit around your family dinner table.
Course Main Course
Cuisine American
Keyword cauliflower, ground turkey, jalapeno, jalapeno jelly, meatballs, turkey recipes
Prep Time 15 minutes
Cook Time 30 minutes
Servings 6

Ingredients

For the Meatballs

  • 2 lb Ground Turkey
  • ½ cup Jalapeno Jelly see below for recipe
  • 1 tsp Salt
  • 1 tsp Pepper
  • 1 cup Cheddar Cheese finely shredded

For the Cauliflower

  • 4 cup Cauliflower flowerets
  • 2 cups Cheddar Cheese shredded
  • 1 tbsp Avocado Oil
  • 1 tsp Salt
  • 1 tsp Pepper
  • 1 tsp Garlic Powder
  • 2 Scallions chopped

For the Garlic Dip

  • 1 cup Avocado Mayo
  • ¼ cup Dijon Mustard
  • 3 Garlic Cloves minced
  • 1 tbsp Lemon Juice
  • ¼ tsp Cayenne
  • 1 tsp Parsley

Instructions

  • Prepare all of the ingredients. Preheat oven to 400 deg.
  • In a 13×9 baking dish, add cauliflower, oil, salt, pepper and garlic powder. Toss to coat. Top with cheese and scallions. Cover with foil and place in oven for 30 minutes.
  • In a bowl, combine ingredients for meatballs. Form into 1 inch balls and line out on parchment covered baking sheet. Add to oven and cook for 20 minutes.
  • In a small bowl, combine ingredients for garlic dip. Place in refrigerator until reedy to serve.
Print

Jalapeno Jelly

A little sweet and a little spicy – Jalapeno Jelly makes a great condiment for so many dishes. Makes 3 Pints
Course Sauce
Cuisine American
Keyword canning, jalapeno, jalapeno jelly, jelly
Prep Time 15 minutes
Cook Time 10 minutes
Resting Time 4 hours

Equipment

  • 3 Pint Sized Canning Jars with lids and rings

Ingredients

  • 5 Jalapenos finely diced
  • 1 Red Bell Pepper finely diced
  • 1 Green Bell Pepper finely diced
  • 4 cups Sugar
  • cup White Vinegar
  • oz Pectin

Instructions

  • Prepare all of the ingredients.
  • In a large pot over medium high heat, combine all of the ingredients. Bring to a boil and let boil for 5 minutes. Remove pot from heat.
  • Ladle jelly into each jar leaving ¼ inch head space. Place lid on jar and screw on ring to seal. Let stand on counter for 30 minutes then place in refrigerator for at least 3½ hours.
  • Will keep for 4 weeks unopened in refrigerator, 1 week once opened.

Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:

AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS

Don’t miss new recipes from Homemade on a Weeknight – subscribe and get an email with every new post!

Published by Estelle Forrest

I am a lot of things – wife, mother, daughter, sister, niece, friend, business owner, volunteer, and a home chef. I have lived in the Pacific Northwest for most of my adult life and plan to stay forever – while traveling a lot. I am currently running a General Contracting business with my husband out of our home. Between us we have 6 kids in our blended family, 4 of which live with us full-time. We are a highly active family during the week – sports, bands, dance classes – as well as on the weekend – camping, hiking, car shows, and concerts. We like to go go go, but when it comes to dinnertime, we mostly like to dine-in! I love to create things with my hands and have probably tried almost every craft out there at least once or twice. Cooking is a huge part of my life. No matter what anyone says – you can taste the difference in the food if it was made with love. Some of the simplest meals can be elevated so much when they are cooked with care. Pouring love into the meals I create brings a feeling of fulfillment and satisfaction, not only to me, but to the people I care about.

4 thoughts on “Jalapeno Turkey Meatballs w/ Cheesy Cauliflower

  1. Yeah!! This looks and sounds amazing! What a great group of flavors. Thanks for sharing at the What’s for Dinner party. Have an awesome week.

  2. Tai East – Sweet Home Alabama – Lover of God and family, Writer, Creative Heart, Jewelry Maker, Zumba Instructor, Juice Plus+ Partner+, Young Living Essential Oil Brand Partner, & Brand Ambassador.
    Tai East says:

    Anything with jalapenos automatically catches my attention. LOL! These look amazing! Thanks so much sharing your recipe!

  3. petra08 – A total foodie, love to grow my own, forage, cook and eat food, cheese is always a favourite! You can also find me on Twitter & Instagram @FoodEatLove!
    petra08 says:

    Jalapeno is a brilliant match to turkey and cheesy cauliflower is always a treat!
    Thank you for bringing this to Fiesta Friday 🙂

  4. goatsandgreens – New England – The foodie me: Low/no gluten, low sugars, lots of ethnic variety of foods. Seafood, offal, veggies. Farmers' markets. Cooking from scratch, and largely local. The "future" me: I've now moved to my new home in rural western Massachusetts. I am raising chickens (for meat and for eggs) and planning for guinea fowl, Shetland sheep, and probably goats and/or alpaca. Possibly feeder pigs. Raising veggies and going solar.
    goatsandgreens says:

    This is wonderful and inventive – Jalapeño and cauliflower – I am putting this one in my file for later!

Leave a Reply

You have successfully subscribed to the newsletter

There was an error while trying to send your request. Please try again.

Homemade on a Weeknight will use the information you provide on this form to be in touch with you and to provide updates and marketing.