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Sweet Potato Meatballs & Pumpkin Cauliflower Mash

This fall-inspired dish brings you the comfort of grandma’s cooking with some extra flare on top. Enjoy your homemade paleo meatballs over creamy pumpkin cauliflower mash and definitely hide away some meatballs if you don’t live alone. They will be snatched away from your refrigerator– and quickly!
Course Main Course
Cuisine American
Keyword cauliflower mash, fall, paleo meatballs
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8 -10
Calories 283kcal

Ingredients

  • 2 pounds grassfed ground beef
  • 3 fresh garlic cloves minced
  • 1 teaspoon sea salt
  • 1 teaspoon white pepper
  • 1 large pastured egg or 2 small ones
  • 1 yellow onion diced
  • 1/2 medium sweet potato peeled and diced
  • 1 teaspoon smoked paprika
  • 1 teaspoon oregano
  • 1 teaspoon cumin
  • 1 teaspoon thyme
  • ghee for frying
  • 1 head cauliflower
  • 1 can canned pumpkin approximately 1 1/2 cups
  • 2 tablespoons coconut cream
  • 2 teaspoons ghee
  • 1 teaspoon stone-ground mustard
  • 1 garlic clove chopped
  • Sea salt to taste

Instructions

  • First, prepared the cauliflower and pumpkin mash. Rinse the head of cauliflower in warm water and pat dry. Cut into florets and steam the florets until you can poke through with a fork.
  • Transfer the florets into a high speed blender or food processor while still hot. Add the rest of the ingredients for the mash and blend, scraping down the sides of the blender if necessary, until everything is well incorporated and smooth. Stir in enough sea salt to your liking and set aside.
  • Now, you can move on to the meatballs. Preheat the oven to 325 degrees Fahrenheit.
  • Combine your spices in a small bowl and set aside.
  • Put your ground beef in a large mixing bowl with the egg, sweet potato and onion. Mix thoroughly (I used my hands, it's a good way to incorporate everything well). Then, sprinkle in the mixed herbs all over the ground beef and continue kneeding the mixture until everything seems to be coated well.
  • Heat a large cast iron pan on medium heat on your stove. Add in enough ghee to cover the bottom of the pan and a little extra (about 2 tablespoons I think would be safe).
  • Fry your meatballs for 3-4 minutes on each side until they are brown. Then, transfer the pan to your preheated oven and finish cooking for another 8-10 minutes. The meatballs should be browned on the outside but slightly pink on the inside.

Notes

Feel free to cook them for longer if that makes you comfortable and happy. But enjoy nonetheless !

Nutrition

Calories: 283kcal | Carbohydrates: 12g | Protein: 26g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 97mg | Sodium: 410mg | Potassium: 755mg | Fiber: 4g | Sugar: 4g | Calcium: 58mg