EBD Recipe: Meatballs & Lime Cilantro 'Rice'

Prep time: 20 minutes

Cook time: 20 minutes

Kitchen tools needed: baking dish, food processor, baking pan

Ingredients:

• ¼ of an onion
• ½ medium sized sweet potato, about ¾ cup, peeled
• 2 tablespoons of minced cilantro
• 1 pound of ground beef
• 1 pound of ground pork
• 2 tablespoons of tomato paste
• Salt and pepper, to taste
• 1 jar of salsa
• 1 head of cauliflower, washed and cut up into florets
• 1 lime, zested and juiced
• ½ cup of chopped cilantro
• 2 tablespoons of butter

Steps:

1. To make the meatballs, preheat the oven to 375°F and line a baking dish with parchment paper.
2. Finely mince the onion, sweet potato and cilantro in one bowl.
3. In a separate bowl combine the ground beef, ground pork, tomato paste, salt and pepper.
4. Add the vegetable mixture to the beef mixture and combine.
5. Shape the meat into golf ball sized balls, and arrange in the baking dish.
6. Bake the meatballs for 20 minutes or until the internal temperature reaches 160ºF.
7. To make the cauliflower rice, grate or pulse the cauliflower florets in a food processor until it resembles rice.
8. Place a large pan on the stove.
9. Melt the butter in the pan over medium heat.
10. Place the cauliflower in the pan.
11. Cook until tender, about 10 minutes. Remember to stir occasionally.
12. Transfer the cauliflower into a bowl.
13. Stir lime zest, lime juice and cilantro into the cooked cauliflower until it is well blended.
14. Serve the meatballs on cauliflower rice and top with salsa. You can also skip the food processor or grater by steaming the cauliflower first and mashing it with a potato masher after.

 Yields approximately 40 meatballs

For more simple By Design recipes why not pick up your copy of the Eat By Design Cookbook. I’ve created it in the form of a 28-day meal plan (plus grocery lists!) so you don’t need to think about what’s for breakfast, lunch or dinner for the next month. Or you can grab the first 7 days FREE by clicking here.