It’s as easy as 1, 2, 3. Literally. For these grilled meatballs, throw all the ingredients in a bowl, mash ’em up, roll them out, and you’re ready to cook!
The summer heat in Michigan is getting to be quite steamy and not kitchen-friendly at all. Why not grill some meatballs to beat the heat and feed the family?! My kids can’t get enough of them and neither can I.
I’ve included instructions for grilling the meatballs, oven cooking, or pan searing them. So, here ya go!
Flavors from the Old Country
My heritage is pretty thick with “flavors” from the old country. My grandparents immigrated from The Netherlands in the 50’s and our family always attributed this to Grandma’s particular cooking style and delicious recipes (and also her tendency to keep expired food long after its expiration date).
A family favorite has always been Grandma’s meatball recipe. Usually, they were served up in a steaming saucepan smothered with gravy and bursting with flavor…but always mysterious flavors and like nothing we enjoyed anywhere else.
After visiting Europe a couple of years ago, I enjoyed the best meatballs, potatoes, and red cabbage while in Berlin, Germany. EXACTLY, like those on Grandma’s Sunday dinner table!
Finally, I’ve created my own version with those mysterious and delicious flavors served over cauliflower mash. The perfect combo from the old country.
Grilled Meatballs
To change things up a bit, and beat the summer heat, I’ve really enjoyed grilled meatballs. I love that char flavor that is added to anything grilled and it provides a little modern world to these traditional meatballs. However, I’ve also included instructions for cooking these grilled meatballs in the oven and on the stovetop. Any way you cook them, they will still knock your socks off!
Keto + Whole 30 + Paleo
Last of all, let me put a quick health plug in for this whole meal!! Served with cauliflower mash, this meal is 100% great for a Keto diet. It’s also a delicious and compliant Whole30 meal and Paleo (if you check your ingredients for the bone broth). Sometimes it’s hard to believe you can eat this good and still fall into these healthy food categories, but you can!
- Keto (check),
- Whole 30 (check, check),
- Paleo (check, check, check).
Leftover Meatballs
For my little family of 4, this is one of those meals that we always have leftovers for. This is perfect because, if you read my article, How to Meal Prep Lunches | 6 Healthy Hacks, you probably noticed how much we like leftovers at our house!
If you try this recipe, let me know how you like it by commenting below and giving it a rating. Or, find me on Instagram and Pinterest.
Grilled Meatballs with Cauliflower Mash
Ingredients
- 2 lb ground beef or venison
- 2 eggs
- 1/4 tsp salt
- 1/4 tsp ground cloves
- 1/4 tsp ground allspice
- 1 bay leaf
- 1/4 tsp salt
- 1/2 tsp ground black pepper
- 1 1/2 tbsp minced onion I use dried minced onion from Costco
- Cauli Mash
- 2 heads cauliflower 8-10 cups chopped
- 1 tsp balsamic vinegar
- 2 tbsp avocado or olive oil
- 1 tsp minced garlic I use refrigerated
- 1/4 tsp thyme
- salt and pepper to taste
- Gravy
- 1 packet beef bone broth Sam’s Choice/Walmart has a great option
- 10 oz warm water
- pinch of salt
- sprinkle of pepper
- 1 tbsp tapioca starch arrowroot or cornstarch work too
- 1/2 cup warm water
Instructions
Meatballs
- For the meatballs, simply place all the ingredients in one large bowl and mash together using your hands.
- Form into large meatballs (about 2 inches diameter).
- For grilled meatballs, heat the grill to 300 degrees before placing meatballs directly on the rack. (if using venison, spray or brush the rack with oil first).
- Cook for 5-7 minutes on each side or until 165 degrees F. (Could also do without flipping them).
- For the oven, cook at 400 degrees for 10-14 minutes.
- For the stovetop, sear in a dutch oven or skillet on medium high heat, turning a little every 3-5 minutes. They are finished when the juices run clear or the temperature is 165 degrees F.
Cauli Mash
- Chop the base off of the cauliflower heads and divide them into 3 or 4 large sections.
- Place in a cooking pot or the instant pot with about 2 cups of water (3 minutes in IP) and allow to boil until softened.
- Drain the water, add ingredients (balsamic, thyme, pepper, salt) and mash together. I find that an immersion blender gives me the best texture for cauliflower mash.
Gravy
- In a skillet or sauce pan, combine the bone broth packet and 10 oz of water. Turn the stove on medium to high heat and bring to a boil.
- In a separate cup or bowl, combine 1 tbsp tapioca starch (substitute arrowroot or cornstarch) and 1/2 cup of warm water and stir until well incorporated. Add to the boiling broth and allow it to thicken while you stir.
- Remove from heat and add the cooked meatballs and pan drippings (if any).
- Throw in the bayleaf and some salt and pepper to taste. Enjoy!
Notes
Meatballs and Gravy Nutrition Info
Cauliflower Mash Nutrition Info
