MEATBALLS WITH CAULIFLOWER PUREE, EATING WITH AMÉ

MEATBALLS WITH CAULIFLOWER PUREE, EATING WITH AMÉ

 

MEATBALLS WITH CAULIFLOWER PUREÉ & PANCETTA BRUSSEL SPROUTS

A few months ago my husband declared he was going Paleo… as a nutrition junkie and personal trainer, I was already abreast of what the Paleo Diet was and that the Atkins Diet and Bulletproof Diets were all following the principles of ketosis for weight loss and maintaining blood sugar levels. For him, I thought it would be a great way to cut sugar and processed starches out of his diet and add in more vegetables. For me, a new opportunity to be creative in the kitchen.

This meatball recipe is compliments of The Bulletproof Diet by Dave Asprey and is fantastic. Usually, I do my own interpretation of recipes I make, but this one I followed verbatim and was really happy with the results. My only modification would be to add a little extra coconut oil if you are having a hard time getting your almond blend into a paste.

 

TURKEY MEATBALLS

  • 1 egg

  • 1c. unsalted almonds – ground

  • 1.5 tbsp coconut oil

  • 1 lb grass fed organic meat – beef, bison, lamb, chicken, or turkey

*measurements below can be according to your taste feel free to add more or less

  • 2 tbsp chopped fresh parsley

  • 2 tbsp fresh chopped basil

  • 1 tsp garlic powder

  • 2 tsp dried onion flakes

  • pinch salt

  • pinch pepper

  • pinch red pepper flakes

Preheat oven to 350F

Combine Egg, Almonds, coconut oil into a food processor and blend until nuts are ground up into smaller bits and it looks like a chunky paste.  

Fold into the meat by hand

Add all seasonings and continue to blend by hand until all ingredients are mixed thoroughly together. 

Create ping-pong sized meatballs and place onto a tin foil lined baking sheet. Bake for 25-35 min depending on the size of meatballs.

This made 12 meatballs.

 

CAULIFLOWER PURÉE  

  • 1 head of cauliflower

  • 1 c of organic low sodium stock or broth

  • 2 tbsp grass fed butter ( I like Kerrygold)

  • pinch salt

  • pinch pepper

Cut cauliflower florets into pieces and add to the rest of the ingredients in a sauté pan bring broth to boil.  Reduce to simmer and put the lid on so the cauliflower steams. This should take about 10-15 min. Add all ingredients to a Vitamix and puree until smooth. Add more salt and pepper to taste.

 

SAUTÉED BRUSSELS SPROUTS WITH PANCETTA

  • 1/4 lb pancetta died into small cubes

  • 1/2 lb brussels sprouts cut in half

  • 2 tbsp grass fed butter

  • pinch salt

  • pinch pepper

Cook pancetta in sauté pan until crisp and brown. Remove with a slotted spoon and let drain on paper towels to absorb extra oil. Add butter to pan with extra pancetta oil, melt. Add Brussels keep at medium-high heat to get a good crispiness. Salt and pepper to taste. Add the pancetta back in at the end to re-heat for about 7 min. Serve.