Pork and Cauliflower Meatballs – Not Your Grandma’s Meatballs!
I love meatballs and I love pork. And I’m always trying to find healthier ways to serve them. Then I discovered riced cauliflower. There are so many uses for it and it’s delicious! I added it to the meatballs. It makes them lower fat and calories and it gives the a richness that is wonderful! And you won’t even know there’s something healthy in them! Try it!
What you need:
- 1 pound ground pork
- ¼ chopped onion
- 1/3 cup riced cauliflower
- ¼ cup bread crumbs
- 1 teaspoon rubbed sage
- 1 Tablespoon dried parsley
- ¾ teaspoon lemon pepper
- ½ teaspoon garlic salt
- 1 Tablespoon olive oil
- 3 Tablespoons butter
- 2 Tablespoons flour
- 2 cups of chicken broth
- 1 can golden mushroom soup
The rest of it
- 2 cups cooked pasta lightly buttered
- ½ cup French fried onions
How to Do it:
Mix the meatball ingredients (except the olive oil) together with your hand. Make sure not to over mix. Make meatballs about 1 inch around. Don’t discard any bits that are left.
Heat the oil in a large skillet and brown the meat balls on medium heat on all sides. Cover the pan and cook until the meat is cooked through.
Remove the meatballs from the pan.
Add the butter for the sauce and melt it, using a wooden spoon and loosening all the bits from the bottom. Now is the time to use those extra bits from the meat balls. Scrape them into the pan and cook. Slowly stir in the flour and cook until it’s brown and bubbly.
Slowly stir in the broth and stir, cooking until it starts to thicken.
Stir in the mushroom soup and continue to cook until it’s a gravy consistency.
Carefully place the meatballs into the sauce and simmer gently for about 15 minutes.
Split the noodles into bowls and top with the meatballs and sauce. Tope with some French fried onions and serve hot!
Serves 4 to 6
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