Chimichurri Meatballs with Toasted Cauliflower Rice
Meatballs
- ½ white onion diced
- 4 cloves garlic chopped
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 pound ground beef 85% or 90% lean
- 1/2 cup whole wheat panko break crumbs or gluten-free oats
- 1 tablespoon Worchester
- ½ teaspoon salt
Chimichurri
- 3 cloves garlic
- 1 cup parsley
- ¼ cup cilantro
- 2 tablespoons fresh mint optional
- 1 tablespoon lemon juice
- 2 tablespoon red wine vinegar
- ½ cup olive oil
- Salt and pepper to taste
- Dash coconut or regular sugar optional
Cauliflower Rice
- 2 cup cauliflower rice*
- 1-2 tablespoons olive oil
- Salt and pepper
- 1/3 cup Pomegranate seeds
- Pre-heat oven to 400 degrees.
- In a skillet, heat 1 tablespoon olive oil. Add onions, salt and pepper, and cook until the onions are translucent. Add in garlic and cook for another 2-3 minutes until onions start to brown and caramelize and garlic becomes fragrant. Set aside and let cool.
- In a large bowl, add ground beef, cooled onion and garlic mixture, and remaining meatball ingredients and gently mix until well-combined. Form the mixture into balls.** Bake the meatballs for 18-20 minutes, flipping halfway through.
- On a sheet pan, toss together the coconut rice, olive oil, and salt and bake for 10-15 minutes, until the rice starts to brown slightly. You just need enough olive oil to lightly coat the rice.
- For the chimichurri, add all the ingredients, except olive oil, to the food processor and blend until the herbs are broken down into small chunks. Slowly drizzle in the olive oil until it is all combined. Taste and adjust seasonings as necessary.
- Add the toasted cauliflower rice to a platter. Top with meatballs and chimichurri sauce. If desired, top with pomegranate seeds.
- Serve and enjoy!
*For the cauliflower rice, you can buy it already rice or add a head of cauliflower to a food processor and slowly pulse until it is broken down into small chunks that resemble rice. **The meatballs can be made beforehand and stored in the fridge for up to 24 hours before cooking. The meatballs tend to hold together best if reregistered at least half hour before cooking.
