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Lamb and Beef Meatballs over Greek Cauliflower Rice

For this meal I borrowed the recipe for Paleo Greek Rice from Primal Desire.  Though I love cauliflower rice as is, Raj has shown me how to make it even more delicious!  I left out the carrots not because I don't like carrots, but because I forgot to buy them at the store.

Ingredients:

Rice:

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  • 1/2 onion
  • 1 head of cauliflower
  • 3 cloves of garlic
  • 1 cup chicken broth
  • 1/4 cup chopped parsley
  • 2 tablespoons lemon juice
  • Zest of 1/2 a lemon
  • 1 tablespoon dried oregano
  • 2 teaspoons garlic salt
  • 1/2 teaspoon black pepper
  • 1 diced green onion
  • olive oil

Meatballs:

  • 2/3 lb ground lamb
  • 2/3 lb ground beef
  • 1/4 cup chopped fresh parsley
  • 1/2 teaspoon dried parsley
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic salt
  • 1/2 onion
  • 1 orange pepper
  • 1 16 oz can tomato sauce
  • 1 4 oz can tomato paste
  • 1 teaspoon red pepper flakes
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon oregano
  • olive oil

Directions:

  1. In a large sauce pan, heat up 1-2 teaspoons of olive oil.  Add your onions and cook until fragrant.  (My roommate thought it smelt like "tuna", so I guess that was fragrant enough.)  
  2. Chop your head of cauliflower into small florets.  Place into a food processor and run on high until the consistency of chopped up rice.
  3. Add cauliflower and chicken broth to the onions, cook until the chicken broth begins to boil
  4. Add parsley, lemon juice, zest, oregano, salt, and pepper
  5. Stir and cook until the liquid has cooked off
  6. After it's done cooking, add the green onion, but while it's cooking, let's make the meatballs!
  7. Using your hands mix together your two meats, fresh parsley, 1/2 teaspoon dried parsley, 1 teaspoon dried oregano, and 1/2 teaspoon garlic
  8. Take a large spoonful(about 2 tablespoons) and roll between your hands until it forms a ball
  9. Continue until you have about 30 meatballs
  10. Heat up a large frying pan or cast iron with about 1 teaspoon of olive oil
  11. Chop your onion into large chunks and add to the pan
  12. Cook until fragrant (Or smelling like tuna?)
  13. Add the meatballs to the pan and flip them regularly until they start to brown
  14. Cut your orange pepper into large chunks and add to the pan
  15. Cook for another minute or two, and then add the tomato sauce and tomato paste.  (I added almost the whole can of tomato paste because I like my sauce a little sweeter and thicker, but it's totally up to you!)
  16. Sprinkle in the red pepper flakes, 1/2 teaspoon garlic salt, and 1/2 teaspoon oregano
  17. Cover with a lid and allow to simmer for about 15 minutes
  18. By now, your rice should be done, so scoop it into bowls to serve (I did 1 bowl and 3 tupperware containers to save for lunches), top with your meatballs, and Enjoy!
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