For Meatballs: Combine egg, cauliflower, 1/4 cup cheese, 1/4 cup parsley, 2 cloves garlic, Italian seasoning, salt, and pepper in a large bowl. Add ground beef; gently combine, being careful not to over mix. Shape mixture into 12 (2-oz. each) meatballs; lightly coat meatballs with flour. Heat 1 tablespoon oil over medium heat in a large skillet. Brown meatballs; set aside.
Sneak some healthy veggies into these homemade meatballs. No one will ever know that they contain a healthy amount of riced cauliflower.
Servings and Ingredients
|1||Hy-Vee large egg, lightly beaten|
|¾ c.||Hy-Vee Short Cuts riced cauliflower|
|¼ c.||Pecorino-Romano cheese, grated, plus additional for serving|
|¼ c.||Fresh Italian parsley, finely chopped, plus additional for serving|
|3 clove(s)||garlic, minced, divided|
|¾ tsp.||Hy-Vee Italian seasoning|
|¼ tsp.||Hy-Vee salt|
|¼ tsp.||Hy-Vee ground black pepper|
|1 lbs.||93%-lean ground beef|
|¼ c.||Hy-Vee all-purpose flour|
|2 tbsp.||Gustare Vita olive oil, divided|
|¾ c.||Hy-Vee Short Cuts chopped white onions|
|1||(28-oz.) can Italian whole peeled plum tomatoes, undrained|
|½ c.||dry white wine, or tomato juice|
|1 tbsp.||Hy-Vee tomato paste|
|8 oz.||Hy-Vee omega-3 multigrain pasta|
Things To Grab
- Large bowl
- Large heavy saucepan
For Sauce: Heat remaining 1 tablespoon oil in a large heavy saucepan over medium heat. Add onions and remaining clove garlic. Cook for 5 minutes, stirring occasionally. Cut up tomatoes. Stir undrained tomatoes, water, wine, and tomato paste into onion mixture. Add meatballs. Bring to boiling; reduce heat. Simmer, uncovered, for 30 minutes or until sauce thickens and meatballs are done (165 degrees).
Cook pasta according to package directions; drain and divide among four serving plates or pasta bowls. Spoon meatballs and sauce on top. Sprinkle with additional cheese and parsley, if desired.
Amounts Per Serving
- Total Fat: 24g
- Cholesterol: 160mg
- Sodium: 880mg
- Total Carbohydrates: 54g
- Protein: 52g