Wednesday, January 24, 2018

Fluffy Meatballs & Cauliflower Rice

Here's a dinner that's ready in twenty minutes- but for REAL. I love preparing saucy things to serve over cauliflower rice because it sops up all the flavor- and even though it isn't real rice- it is a very good rice substitute. These meatballs are the perfect balance of flavor; they're salty, and full of nice texture, and fragrance from the onions and herbs. This is a healthy comfort food dinner that you don't need to feel bad about if you're down for seconds. 

1.5 lbs ground beef
2 yellow onions ( 1 onion small chopped, 1 onion julienned)
2 large eggs
1/2 bunch cilantro, finely chopped
1/2 bunch parsley, finely chopped
1/4 cup + 1/3 cup soy sauce OR coconut aminos
1/3 cup water
1 tsp coarse black pepper
1 tsp kosher salt 
1 tsp granulated garlic
1 Tbsp extra virgin olive oil
16 oz sliced cremini mushrooms
4 cups steamed cauliflower

Preheat oven to 400° and position rack to the middle of the oven. In a large bowl add ground beef, small chopped onion, eggs, cilantro, parsley, 1/4 cup soy sauce, water, pepper, salt, and garlic until mixture is completely combined. Line 2 baking sheets with parchment paper. Using a 2tbsp- cookie dough scooper or spoon, form meatballs and line on cookie sheets (will make between 30-35 meatballs). Bake in the oven for 18 minutes until centers are cooked through. 

Meanwhile, heat a large pan over medium high heat. Once pan is hot, add oil and julienned onion. season with a pinch of salt and pepper. stir onions and let them sauté until lightly golden. Add the sliced mushrooms to the pan and continue to sauté; letting the liquid from the mushrooms cook out, and vegetables are browning and lightly crisping up 10-12 minutes. Add remaining 1/3 cup soy sauce to the pan and stir vegetables. Let them cook over a high flame for 4 more minutes, until half the liquid is remaining. 

Serve onions and mushrooms over cauliflower rice and top with meatballs. 

Yields: 4 servings 

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