Close-up view of meatballs with vegetables, garnished with slices of avocado and parsley sprigs, inside roasting pan with spoon in front.

Turkey Amaranth Meatball Bake with Cauliflower

This delicious Turkey Amaranth Meatball Bake with Cauliflower is gluten and dairy free, full of protein and veggie goodness.
Course Dinner, Main
Cuisine International
Keyword amaranth, meatballs, turkey
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 4 portions
Author Monika Dabrowski


  • 1/2 large cauliflower florets only, roughly chopped
  • 3 large tomatoes finely chopped
  • 2 tablespoons tomato paste
  • 2 garlic cloves finely chopped
  • 3 tablespoons white wine
  • 4 tablespoons olive oil plus more for drizzling
  • 1 teaspoon sweet or smoked paprika
  • 1 teaspoon sugar

For the meatballs

  • 400 g lean turkey mince approx. 7% fat
  • 1/3 cup raw amaranth this should yield about 1 cup cooked amaranth
  • 1/2 teaspoon each garlic and onion powders
  • Salt and pepper to taste be generous with both


  • Boil the amaranth according to packet instructions (see Notes below). Rinse under cold water over a fine sieve (it will rinse better if you stir the amaranth while the water is running) and drain well.
  • Combine all the meatball ingredients (including the amaranth) and stir thoroughly using the back of a large spoon.
  • Preheat the oven to 400 F/ 200 C/ gas mark 6.
  • Form the meatballs (you will need to sprinkle your hands with water every once in a while as the mixture will be sticky). Set aside.
  • Place the chopped cauliflower in a medium/large casserole dish, season, drizzle with a little oil and bake for 15 minutes. Remove from the oven (but do not turn it off) and set aside (leave the cauliflower in the dish).
  • In a large frying pan heat up 4 tablespoons of the oil and fry the meatballs over a medium/high heat for 2-3 minutes, stirring often, to brown them. Remove from the heat and using a slotted spoon place the meatballs on top of the roasted cauliflower (leaving the juices in the pan).
  • Heat up the same pan again, add the garlic, tomatoes and wine and stir to combine. Add the paprika, tomato paste, sugar, salt and pepper to taste and cook over a medium heat for about 7 minutes, stirring occasionally. You can either puree the sauce or leave it chunky.
  • Pour the tomato sauce over the meatballs, drizzle with a little olive oil and bake for about 20 minutes or until the meatballs are cooked through.


To cook the amaranth rinse it over a fine sieve, then combine with cold water (1 portion of amaranth to 2 portions of water), cover, bring to the boil and simmer for 15 minutes.  Leave in the pot for another 5 minutes until all the water has been absorbed. 


Serving: 0g | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg