I made saucy and delicious Whole30 cauliflower rice meatballs with a secret ingredient, folks! Well, it’s not so secret anymore since I am shouting from the rooftops how much I love cauliflower rice. The cauliflower rice in this recipe doubles up as a nutritional boost and a binder!
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A secret ingredient that makes these Whole30 meatballs shine.
You can find both frozen organic riced cauliflower and fresh riced cauliflower at Trader Joe’s now, so why not add it to these luscious beef & bacon meatballs? Or should I say cauliflower rice meatballs? Hehe.
What I love about making meatballs is that you can use the bacon to intensity the flavor of your main protein! In this case, I used a lean ground beef but you can also use pork or chicken if you’d like!
Furthermore, making meatballs is always a good time because they are such a versatile dish. You can make them however you’d like by choosing your protein source(s), your binder, sneaking in fun ingredients like cauliflower rice and dark, leafy greens, etc.
It’s rather exciting, if you ask me. There is absolutely no reason to buy pre-made meatballs from the store once you come to realize how simple it can be to make them at home!
Paleo meatballs with all of the Asian flare!
These cauliflower rice meatballs are absolutely vibrant and delicious. I’ve decided to go more of an Asian route by incorporating the flavors of ginger, plenty of garlic and coconut aminos.
What are coconut aminos anyway? They are THE perfect substitute for soy sauce. In fact, I prefer them. They come from the fermented sap of a coconut tree.
I love using aminos in my sauces so much, but I also tend to sneak in a stash whenever we head out for sushi.
Sneaking in healthy “secret” ingredients into recipes is probably my favorite pastime. After discovering the TWO options of riced cauliflower that Trader Joe’s has, I knew I had to incorporate it into these meatballs.
In fact, you can get really crazy and serve these Whole30 cauliflower rice meatballs on top of a bed of more fried cauliflower rice. No, it won’t be overwhelming, I’ve done it before many times!
I also love to spiralize some of my favorite vegetables, like zucchinis, and serve the meatballs drenched in sauce over a bed of them!
Be sure to whip up these Whole30 cauliflower rice meatballs as soon as you can. The sauce is finger-lickin’ good, and they’d be perfect to store in the freezer for quick and easy meal prep!
Whole30 Cauliflower Rice MeatballsI made saucy and delicious Whole30 cauliflower rice meatballs with a secret ingredient, folks! Well, it's not so secret anymore since I am shouting from the rooftops how much I love cauliflower rice. The cauliflower rice in this recipe doubles up as a nutritional boost and a binder!
|Cook Time||25 minutes|
|Prep Time||10 minutes|
Throw some chopped green onions on top for an extra kick!
- Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper. Set aside.
- In a frying pan, cook the bacon until it is crispy. Transfer to a paper towel lined plate and set aside.
- In a large mixing bowl, combine the ground beef, cauliflower, coconut cream, ginger, onion and salt. Mix well with your hands. You want to make sure everything is evenly dispersed. Add the egg and mix well again. Finally, add the cooled off bacon bits. Mix one last time.
- Using a 2 tablespoon cookie scoop, scoop the meatballs and roll them between your palms to create a well-rounded circle. Transfer the meatballs to the parchment lined baking sheet.
- Cook the meatballs for 22-26 minutes, until the middles are just cooked through.
- While they are in the oven, prepare the sauce.
- Combine all of the ingredients for the sauce except the arrowroot flour in a small mixing bowl. Once mixed well, transfer it into a small saucepan. Cook over medium-low heat, stirring constantly. Let it cook for about 10 minutes and lower the heat to a simmer. Add in the dissolved arrowroot into water mixture, whisk constantly for about 1 minutes and set aside.
- Add the cooked meatballs to the sauce or serve with the sauce on the side over a bed of cauliflower rice or veggie noodles.