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!
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.
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!
Now Let’s Get Cookin’!
Jalapeno Turkey Meatballs w/ Cheesy Cauliflower
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.
Jalapeno Jelly
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
- 1½ cup White Vinegar
- 2½ 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
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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.
Anything with jalapenos automatically catches my attention.
LOL! These look amazing! Thanks so much sharing your recipe!
Jalapeno is a brilliant match to turkey and cheesy cauliflower is always a treat!
Thank you for bringing this to Fiesta Friday 🙂
This is wonderful and inventive – Jalapeño and cauliflower – I am putting this one in my file for later!