I think I figured it out. Plus, I'm getting better at making cauliflower have actual taste.
Ingredients:
1 lb ground round beef
1/2 c almond meal
1/2 c minced onion
1 egg
1 tbsp roasted garlic
1 tbsp dried oregano
1 tsp dried thyme
1 pkg Lipton's onion soup mix
2 c water
1 c low sodium beef broth
2 tbsp unsalted butter
1 tbsp almond meal
1 head cauliflower
4 slices ultra thin provolone cheese
Preheat oven to 400 degrees.
Combine ground beef, 1/2 c almond meal, onion, egg, garlic, oregano, and thyme in mixing bowl. Roll into meatballs...I got 24 medium sized ones. Place on greased baking sheet and cook for 25 minutes.
While meatballs are cooking, combine the onion soup mix, water, beef broth in a medium sauce pan on medium heat. Once it begins to simmer, reduce heat. Combine 1 tbsp of melted butter and 1 tbsp almond meal and pour into sauce. This helps thicken the sauce, so if you want it thicker, add more almond meal.
I'm a huge fan of prepping tons of cauliflower 'rice' and freezing it until I'm ready to use. Simply cut cauliflower heads into medium sized pieces and place in food processor. Pulse until cauliflower is rice sized, being careful not to over process. At this point I freeze until I'm ready to use. But since you are using it now, make sure to squeeze any excess water from the cauliflower. Heat 1 tbsp butter in skillet. Add cauliflower, and sauté for about 5 minutes. Cut provolone into thin strips, remove skillet from heat, and stir in provolone.
Once the meatballs are done cooking, add them to the onion soup and let simmer for 5 minutes. This allows the meatballs to soak up some of the yummy onion soup/sauce.
Place about 1/2 cup cauliflower rice on plate and add meatballs. Pour sauce over meatballs and serve. Seriously delicious and still pretty healthy.
Serves 6 - 1/2 cup cauliflower and 4 meatballs
Nutrition facts:
Calories: 329
Fat: 23.1g
Carbs: 13.1g
Fiber: 4.4g
Sugar: 3.8g
Protein: 22.1g
1 lb ground round beef
1/2 c almond meal
1/2 c minced onion
1 egg
1 tbsp roasted garlic
1 tbsp dried oregano
1 tsp dried thyme
1 pkg Lipton's onion soup mix
2 c water
1 c low sodium beef broth
2 tbsp unsalted butter
1 tbsp almond meal
1 head cauliflower
4 slices ultra thin provolone cheese
Preheat oven to 400 degrees.
Combine ground beef, 1/2 c almond meal, onion, egg, garlic, oregano, and thyme in mixing bowl. Roll into meatballs...I got 24 medium sized ones. Place on greased baking sheet and cook for 25 minutes.
While meatballs are cooking, combine the onion soup mix, water, beef broth in a medium sauce pan on medium heat. Once it begins to simmer, reduce heat. Combine 1 tbsp of melted butter and 1 tbsp almond meal and pour into sauce. This helps thicken the sauce, so if you want it thicker, add more almond meal.
I'm a huge fan of prepping tons of cauliflower 'rice' and freezing it until I'm ready to use. Simply cut cauliflower heads into medium sized pieces and place in food processor. Pulse until cauliflower is rice sized, being careful not to over process. At this point I freeze until I'm ready to use. But since you are using it now, make sure to squeeze any excess water from the cauliflower. Heat 1 tbsp butter in skillet. Add cauliflower, and sauté for about 5 minutes. Cut provolone into thin strips, remove skillet from heat, and stir in provolone.
Once the meatballs are done cooking, add them to the onion soup and let simmer for 5 minutes. This allows the meatballs to soak up some of the yummy onion soup/sauce.
Place about 1/2 cup cauliflower rice on plate and add meatballs. Pour sauce over meatballs and serve. Seriously delicious and still pretty healthy.
Serves 6 - 1/2 cup cauliflower and 4 meatballs
Nutrition facts:
Calories: 329
Fat: 23.1g
Carbs: 13.1g
Fiber: 4.4g
Sugar: 3.8g
Protein: 22.1g
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