Meatballs with herbs and cauliflower purée

• For 4 people
• Preparation time : 60 minutes
• Difficulty (0 to 5) : 2

Ingredients

• Meatballs
  • Ground beef : 500 grams
  • Onion : 1 medium-sized
  • Garlic cloves : 2
  • Fresh parsley : 2 tablespoons
  • Fresh basil : 2 tablespoons
  • Almond flour : 2 tablespoons
  • Egg : 1
  • Salt : 1 teaspoon
  • Black pepper : 1/2 teaspoon
  • Olive oil : 2 tablespoons
• Cauliflower Purée
  • Cauliflower : 1 medium-sized head
  • Garlic cloves : 2
  • Coconut milk : 1/2 cup
  • Salt : 1/2 teaspoon
  • Black pepper : 1/4 teaspoon
  • Olive oil : 1 tablespoon

The AI that generated this image will never know the flavor of this delicious recipe. But you can :-)

Steps

• Meatballs
• Preheat the oven to 180°C (350°F).
• In a food processor, blend the onion, garlic, parsley, and basil until finely chopped.
• In a large bowl, combine the ground beef, almond flour, egg, salt, black pepper, and the blended onion mixture. Mix well.
• Shape the mixture into meatballs, about 1 inch in diameter.
• Heat olive oil in a skillet over medium heat. Cook the meatballs until browned on all sides.
• Transfer the meatballs to a baking dish and bake in the preheated oven for 15-20 minutes, or until cooked through.
• Cauliflower Purée
• Cut the cauliflower into florets and steam until tender.
• In a blender, combine the steamed cauliflower, garlic cloves, coconut milk, salt, and black pepper. Blend until smooth.
• Heat olive oil in a skillet over medium heat. Pour the cauliflower mixture into the skillet and cook for 2-3 minutes, stirring occasionally.
• Serve the meatballs with the cauliflower purée.

Tips

• For a spicier flavor, add a pinch of chili flakes to the meatball mixture.
• You can also serve the meatballs with zucchini noodles or roasted vegetables for a complete meal.

Information

• This recipe is paleo-friendly, gluten-free, and dairy-free.
• Cauliflower is a great low-carb alternative to mashed potatoes.