Thanksgiving Meatballs with Garlicky Mashed Cauliflower and Bone Broth Gravy

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Thanksgiving is just around the corner and these could be your next favorite dish! The creamy mashed cauliflower pairs perfectly with these tasty turkey meatballs. Top these off with a gravy made from EPIC’s turkey and cranberry bone broth and you’ll be left with a dish of Thanksgiving aromas and flavors. And not to mention, who doesn't love meat in the form of a meatball!

Makes 4 servings (14 1-inch meatballs, 1 cup gravy, 4 cups mashed cauliflower)

Prep Time: 30 minutes

Cook Time: 40 minutes


Thanksgiving Meatballs

½ pound ground turkey

½ pound ground sausage

1 egg

2 tablespoons Land, Savory Garlic Seasoning by Spice Cave

½ teaspoon dried sage

½ teaspoon dried thyme



Coconut oil spray

Mashed Garlicky Cauliflower

2 12-ounce bags riced cauliflower

5 cloves garlic

2 teaspoon Grass-Fed Organic Ghee

5 tablespoons almond milk

1 teaspoon salt

½ teaspoon black pepper

Bone Broth Gravy

1 jar Turkey Cranberry Sage Bone Broth by EPIC

2 tablespoons Grass-Fed Organic Ghee

1 ½ tablespoons arrowroot

½ tablespoon  water

3/4 teaspoon salt

½ teaspoon pepper


To make the meatballs: Preheat the oven to 400ºF. In a large bowl, add the turkey, sausage, egg, Land seasoning, sage, thyme, salt and pepper. Mix well with your hands and form into 1-inch balls. Spray a sheet pan with coconut oil spray and place balls on pan at least 1 inch apart. Bake for 15 minutes, then flip and continue cooking for another 12-15 minutes until fully cooked.

While the meatballs are baking, place the cauliflower and garlic in a steamer basket for 6-8 minutes until fully cooked through and soft. Drain most of the liquid off (don’t stress here—keeping a bit of liquid in will help create a smooth texture). Add the steamed cauliflower and garlic to the food processor along with the ghee, almond milk, salt and pepper. Process for 1-2 minutes until fully blended and smooth. Set aside and cover to keep warm.

To make the broth: In a small saucepan, heat the bone broth, ghee, salt and pepper over medium-high heat. Bring to a simmer. Mix the arrowroot starch with the water and add to the simmering broth. Whisk continuously for 2-3 minutes until thickened.

To serve: Spoon the cauliflower mash into a bowl, top with a few turkey meatballs and drizzle the gravy over the top.

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