Atkins Baked Meatballs with Cauliflower

For Pesach (Passover) this year, I am trying to tailor my original recipes to meet the criteria of my low-carb diet.  For the holidays, I usually prepare baked meatballs.  I find that they are simple to prepare, delicious and kid-friendly.

I love the baked method because it allows me to remove all the fat that drips off during the baking process and to season the meatballs later any way I choose.  After baking, I simply freeze the meatballs in small batches in  plastic zipper bags.  Before each meal, I just place them in a tightly-covered baking pan coated with my favorite sauce.  I reheat them at 375 degrees F for 30-40 minutes and they are perfect.

To accommodate our low-carb diet, I simply replaced my crumb filler with cauliflower couscous.  It is simple.  It is delicious.

baked meatballs

INGREDIENTS

2 pounds ground beef
2 eggs
1/2 to 1 cup cauliflower, ground to couscous consistency (see Kosher Notes)
1 large onion

dash pepper
cajun seasoning (optional)
minced or granulated garlic (to taste)

DIRECTIONS

Preheat oven to 375 degrees F.

Soak and rinse cauliflower florets. In food processor, grate cauliflower to consistency of couscous. Transfer to a mixing bowl.

Add wedges of onion, eggs and seasoning to food processor and process until smooth. Add ground beef and egg mixture to mixing bowl and mix until just combined, being careful not to overmix.

Form into meatballs about 1 inch in diameter and place on a baking sheet lined with foil or parchment paper. Bake at 375 degrees for 20-25 minutes until meatballs are no longer pink in center. Skim meatballs off of the pan, leaving grease behind.

Cool and use with your favorite sauce recipe.

NOTES

You can use any combination of ground veal, ground lamb, ground chicken and/or ground turkey.

Add your favorite sauce or marinade to the ingredients for extra flavor packed into the meatballs.

KOSHER NOTES

Kosher laws disallow the eating of  any whole insects and therefore some vegetables require a process of soaking, rinsing and in some cases, pureeing. Kashrut authorities differ on the proper checking of cauliflower and some disallow the use of cauliflower altogether.  This blog was not designed to be your  kosher authority, so please consult your local rabbinic authority regarding using and preparing cauliflower.

PASSOVER SERVING SUGGESTIONS

Serve over a bed of quinoa, prepared in rice cooker with salt pepper and garlic.
Serve over a bed of raw or quickly sauteed spiralized zucchini, turnips, kohlrabi  or beets.
Serve over a bed of spaghetti squash “noodles”.  Scrub and cut spaghetti squash in half. Place cut-side down on greased foil-lined pan or on parchment-lined pan.  Bake at 400 degrees F for one hour.  Carefully remove seeds and scrape out spaghetti squash noodles with a fork.  Discard spaghetti squash skin.

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