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Hungarian Meatballs with Cauliflower “Rice”~ Paleo, Whole30, Keto

In this one-pan Paleo-Whole30-Keto friendly meal, we serve paprika-spiced pork meatballs with a cauliflower “rice,” dressed up with dried figs and watercress. If you can't find cauliflower rice at your market, you can chop raw cauliflower until it resembles rice, or whirl florets in a food processor until 'riced"
Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings 2 servings
Author Linda Spiker

Ingredients

For the Meatballs

  • 10 ounces ground pork
  • 1 organic egg
  • ½ teaspoon fennel seeds
  • ¼ teaspoon sweet paprika
  • ¼ teaspoon granulated garlic
  • ¼ teaspoon cumin
  • ¼ teaspoon coriander
  • 2 tablespoons almond meal
  • 3 -4 Tablespoons olive oil, separated

For the Cauliflower Rice

  • 2 large organic shallots, diced small
  • 10 ounses riced cauliflower
  • ¼ cup dates, chopped (Optional for low carb keto) (
  • 2 tablespoon s chopped chives, for garnish

Instructions

  • Prep the meatballs
    Let ground pork rest on paper towels to drain off any excess liquid.
    In a medium bowl, using a fork or whisk, blend the egg, spices and almond meal. 
    Add the ground pork, season generously with salt and pepper, and mix until just combined. Using wet hands, form the mixture into 1-inch meatballs.
  • Cook the meatballs
    In a large frying pan over medium-high heat, warm 1-2  tablespoon olive oil until hot but not smoking. 
    Working in batches if needed, add the meatballs and cook, turning once, until browned and cooked through, 3 to 4 minutes per side. The meatballs are small, so they cook quickly
    Transfer to a plate. Add more oil between batches if needed. Wipe out the pan.
    While the meatballs cook, prepare the remaining ingredients.
  • Prep the remaining ingredients
    Peel and thinly slice the shallots.
    Chop dates; coarsely
  • Cook the cauliflower “rice”
    In the same pan used for the meatballs, warm 1-2 tablespoons olive oil over medium heat until hot but not smoking. 
    Add the shallots, season with salt and pepper, and cook, stirring occasionally, until starting to soften, 2 to 3 minutes. 
    Add the cauliflower “rice,” season with salt and pepper, and cook, stirring frequently, until the cauliflower starts to soften, 2 to 4 minutes.
    Stir in the dates(optional for carb watchers) and cook until starting to soften, about 1 minute. Remove from the heat, season to taste with salt and pepper.
  • ServeTransfer the cauliflower “rice” to individual plates and top with the meatballs. Garnish with chives if desired, and serve.

Notes

If you are not a carb watcher, dried cranberries are also a great addition to this meal. The red looks really pretty tossed throughout the cauliflower rice.