Meatballs with Mashed Cauliflower

Ingredients

• Cauliflower1.5 cup (165 g)
• Milk2 tablespoon (30 ml)
• Ground Beef150 g
• Garlic1/3 clove (1 g)
• Breadcrumbs1 tablespoon (14 g)
• Onion1/4 count (38 g)
• Tomato1 count (130 g)
• Oil1 tablespoon (10 ml)

Instructions

1. 1

   Step 1

   Place two pots filled with water over high heat until boiling.

2. 2

   Step 2

   Meanwhile, cut the cauliflower and make a cross-shaped cut at the top of the tomato of about one finger deep.

3. 3

   Step 3

   Place the cauliflower and tomato separately in the pot with boiling water and boil for 3 and 5 minutes respectively.

4. 4

   Step 4

   Meanwhile, in a bowl, mix the ground beef with the garlic powder or paste and breadcrumbs. Season to taste with salt and pepper and if desired, add chopped parsley.

5. 5

   Step 5

   Mix well until everything is combined and shape the meatballs. Refrigerate.

6. 6

   Step 6

   Once the cauliflower and tomato are done, blend the tomato.

7. 7

   Step 7

   Place a pan over high heat. While heating, chop the onion with the garlic.

8. 8

   Step 8

   Once heated, pour half of the oil and add the meatballs. Cook over medium heat for about 5 minutes or until browned. Remove.

9. 9

   Step 9

   In the same pan used, add the remaining oil and stir-fry the onion and garlic with a pinch of salt for 5 minutes or until translucent.

10. 10

    Step 10

    Next, add the tomato and season to taste. Once boiling, add the meatballs.

11. 11

    Step 11

    Lower the heat and cook for 5 more minutes. If you wish, you can add bay leaves and/or oregano.

12. 12

    Step 12

    Separately, use a food processor or a hand blender to blend the cauliflower with the milk until creamy. Season with salt and pepper and serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Meatballs with Mashed Cauliflower can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.