Grilled Meatballs with Cauliflower Mash
Gilled, oven cooked, or pan seared, these meatballs are flavored with old world spices and are reminiscent of those found in Germany and the Netherlands. Soaked in gravy and served with cauliflower mash, they are Whole30, Paleo, and Keto. Not to mention, kid favorites!
Servings 6 people
Calories 270kcal
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
There are many substitution possibilities in this recipe. Cornstarch or flour can be used instead of tapioca starch. Also, as stated in the recipe, these meatballs can be done in the oven or stovetop instead of the grill.