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.
2 pounds ground beef
1/2 to 1 cup cauliflower, ground to couscous consistency (see Kosher Notes)
1 large onion
cajun seasoning (optional)
minced or granulated garlic (to taste)
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.
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.