Riced cauliflower replaces breadcrumbs in these delicious Beef and Cauliflower Meatballs to keep them high protein and low carb.
Why You’ll Love Beef and Cauliflower Meatballs
Get your protein plus a little veggie in these tasty Beef and Cauliflower Meatballs. Riced cauliflower replaces the traditional breadcrumbs to keep the meatballs juicy. Enjoy four meatballs for 25 grams of protein!
Make these meatballs for meal prep for a classic pasta and meatball dish or add to your favorite sides like rice and vegetables for an easy high protein meal prep. Beef and Cauliflower Meatballs freeze well so you can make a big batch to have protein ready to go when you need it.
Ingredients
- Ground beef: the protein source. I used 96% lean ground beef. Ground chicken, pork, and turkey can also be used.
- Riced cauliflower: a healthy alternative to breadcrumbs. Breadcrumbs are used in meatball recipes to absorb the juices from the meat, which prevents the meatballs from drying out. Riced cauliflower replaces the breadcrumbs and adds a vegetable to get micronutrients.
- Parmesan cheese: adds flavor and protein. If you don’t like cheese, you can omit.
- Oregano, garlic powder, pepper, salt: provides flavor to the meatballs. You can use any herbs and spices you like.
- Egg: binds everything together and prevents the meatballs from falling apart.
How to Make Beef and Cauliflower Meatballs
Preheat oven to 400°F. Line baking sheet with silicone mat, foil, or parchment paper.
In a large mixing bowl, add all ingredients. Use your hands to easily combine all ingredients.
Roll the meat into 16 balls (use a tablespoon to scoop meat to keep them the same size) and place on baking sheet. Bake for 20-25 minutes or until browned and internal temperature reaches 165°F.
Tips
- Use any herbs and spices that you like to mix up the flavor.
- These meatballs freeze well. Make a big batch to have protein ready for future meals.
How to Store Beef and Cauliflower Meatballs
Beef and Cauliflower Meatballs can be used for meal prep for the week. Store in airtight containers in the refrigerator for about 4 days. You can also make a big batch and freeze the meatballs for future meal preps.
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- Easy Pesto Chicken Rice Bowl Meal Prep
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Beef and Cauliflower Meatballs
Ingredients
- 1 lb ground beef 96/4
- 1 cup riced cauliflower cooked
- 1/4 cup Parmesan cheese
- 1/2 tsp oregano
- 1/2 tsp garlic powder
- 1/4 tsp black pepper
- 1/4 tsp salt
- 1 egg beaten
Instructions
- Preheat oven to 400°F. Line baking sheet with silicone mat, foil, or parchment paper.
- In a large mixing bowl, add all ingredients. Use your hands to easily combine all ingredients.
- Roll the meat into 16 balls (use a tablespoon to scoop meat to keep them the same size) and place on baking sheet. Bake for 20-25 minutes or until browned and internal temperature reaches 165°F.
Notes
- Use any herbs and spices that you like to mix up the flavor.
- These meatballs freeze well. Make a big batch to have protein ready for future meals.
