Turmeric Harissa Turkey Meatballs with Golden Cauliflower Pilaf
Middle Eastern spices meet weeknight ease in these viral-worthy protein-packed turkey meatballs. The bold harissa-turmeric combo delivers maximum flavor with minimal effort, while cauliflower rice keeps carbs smart. Meal preps beautifully for lunches all week!
Ingredients
- 1 lb (450g) 93% lean ground turkey
- 2 tbsp harissa paste (divided)
- 1 tsp ground turmeric (divided)
- 3 cloves garlic, minced
- 1/4 cup chopped fresh parsley
- 1 egg
- 12 oz riced cauliflower
- 1/2 cup diced red onion
- 2 tbsp golden raisins
- 1/4 cup toasted pine nuts
- 2 tbsp olive oil (divided)
- 1 lemon (zest + wedges)
Instructions
- Preheat oven to 425°F (220°C). Line baking sheet with parchment.
- Mix turkey, 1 tbsp harissa, 1/2 tsp turmeric, garlic, parsley, egg & salt in bowl.
- Form into 16 meatballs (about 1.5 tbsp each). Arrange on baking sheet.
- Bake 18-20 minutes until internal temp reaches 165°F (74°C).
- Meanwhile, heat 1 tbsp olive oil in skillet. Sauté onion 3 minutes.
- Add cauliflower rice, remaining turmeric, 1 tbsp harissa. Cook 5 minutes.
- Stir in raisins and lemon zest. Remove from heat.
- Divide pilaf among bowls. Top with meatballs.
- Garnish with pine nuts, parsley sprigs & lemon wedges.
- Drizzle remaining olive oil & extra harissa if desired.
Chef's Note
Double the harissa if you like extra heat! For crispier meatballs, broil 1 minute after baking.
Make-Ahead Tips
Refrigerate cooked components separately for 4 days. Reheat meatballs in air fryer for best texture.
Substitutions
Ground chicken for turkey / almonds for pine nuts / dried cranberries for raisins