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Beef Meatballs with Tomato Sauce and Cauliflower Rice

Print Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Course dinner
Servings 4

Equipment

  • food processor

Ingredients
  

For the Beef Meatballs

  • 500 grams ground beef
  • 2 tablespoons almond flour as a keto friendly alternative of breadcrumbs
  • 4 cloves of garlic minced
  • 1 tablespoon fresh chopped parsley
  • 1 egg
  • 1 medium red onion diced
  • 2 tablespoons grated Parmesan
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt and pepper for taste

Tomato Sauce

  • 1 Canned diced tomatoes 500g
  • 2 tablespoons olive oil
  • 3 cloves of garlic minced
  • 1/2 teaspoon dried oregano
  • 1 pinch of thyme
  • 1/4 cup heavy cream for silky and smooth sauce
  • Salt and pepper for taste

Cauliflower Rice

  • 2 Medium heads of cauliflower
  • 2 tablespoons olive oil
  • 1 tablespoon chopped parsley
  • Salt and pepper for taste

Instructions
 

  • Mix ground beef with minced garlic, finely diced onion, almond flower and beaten egg.
  • Add to the beef the chopped parsley, Parmesan and dried oregano. Season with salt and pepper accordingly. Knead until just combined, don't over-mix.
  • Form meat mixture into 1.5-inch balls, place them in the fridge for 30 minutes to firm up.
  • In a pan, sauté the garlic for a minute in olive oil then add crushed tomatoes, oregano, salt and pepper.
  • Let the sauce simmer for 20 min on low to medium heat while stirring occasionally. Add the heavy cream and continue stirring.
  • In a separate pan, heat olive oil over medium heat, brown meatballs in batches until golden on all sides (about 5-7 minutes)
  • Once the meatballs are done , set them aside. In the same pan sauté the cauliflower(Finley chopped using food processor) in 2 tablespoons of olive oil for 5-7 minutes until tender but still slightly crisp. Then add the chopped parsley and season with salt and pepper.
  • Serve the tomato sauce on top of portion size cauliflower rice, top it with the golden beef meatballs. Garnish with Parmesan and chopped parsley if preferred.

Notes

  • Prevent tough meatballs: Form with wet hands, handle gently
  • Perfect size: 1.5-inch diameter ensures even cooking
  • Sauce tip: Add pinch of sugar alternative (Keto friendly) Erythrit to balance acidity if needed. 
  • Cauliflower Rice: Drain excess moisture before cooking to prevent sogginess
  • Storage: Meatballs freeze well for up to 3 months
  • Make ahead: Sauce develops better flavour next day
  • You can use broccoli "rice" instead of cauliflower. Processing and cooking method still applies.