Yeild: 5-6 servings
INGREDIENTS:
Meatballs:
1 small head cauliflower, cut into florets.
2 pounds ground beef
3 egg yolks
1 teaspoon dried parsley
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 to 1 teaspoon salt
Freshly ground black pepper to taste
Sauce:
1 tablespoon ghee
12 oz. fresh mushrooms, sliced
3 garlic cloves, minced
Salt to taste
Freshly ground black pepper to taste
1 tablespoon dried parsley
1 cup full-fat coconut milk
1 cup chicken broth
1 tablespoon cassava flour (or 1/2 to 1 tablespoon arrowroot starch)
2 tablespoons water
DIRECTIONS:
- Preheat oven to 400 degrees Fahrenheit.
- Steam the cauliflower until tender and mash with a potato masher until it’s a rice-like consistency.
- Combine the cauliflower with the other meatball ingredients in a large mixing bowl and mix well.
- Form into 12-14 large meatballs and place in a 9×13 glass baking dish. Bake for 30 minutes.
- Meanwhile, make the sauce:
- Melt the ghee in a saucepan and add the mushrooms, garlic, salt, pepper, and parsley.
- Saute until the liquid from the mushrooms has evaporated.
- Add the coconut milk and chicken broth.
- Simmer for a few minutes.
- In a small cup, combine the cassava flour or arrowroot and water and mix.
- Whisk into the simmering sauce and cook until slightly thickened.
- Keep warm until the meatballs are done.
- Remove the meatballs from the glass baking dish to the serving dish with a slotted spoon, and then pour the sauce over.