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Almost Italian Meatballs with Baked Vegetables and Rhubarb

Oven-Baked Italian Meatballs with Vegetables and Rhubarb (Dairy-Free)

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Description

These oven-baked meatballs draw inspiration from Italian cuisine but omit cheese and breadcrumbs. Instead of cheese, I used nutritional yeast and enhanced the texture and nutritional value by incorporating mushrooms, plenty of fresh herbs, and cassava flour.

Ingredients

  • 1 lbs 100% ground grass-fed beef (I used sirloin)
  • 1 big red onion
  • 2 big garlic cloves
  • 1 big bunch flat-leaf parsley
  • 1 bunch fresh basil leaves
  • 5 medium button mushrooms
  • 2 pasture-raised eggs
  • 1 tbsp cassava flour for the mixture, more for coating of meatballs
  • spices: dry oregano, salt (about 1 tsp) and pepper 
  • 2 – 3 tbsp nutritional yeast
  • extra virgin olive oil – for the pan
  • 2 cups riced cauliflower
  • 2 cups broccoli slaw
  • 1 cup chopped rhubarb
  • spices: Italian herbs OR herbs de Provence, salt, pepper and oregano
  • extra virgin olive oil

Instructions

  1. Preheat the oven to 375F.
  2. Chop the red onion, parsley, garlic, mushrooms and basil in a food processor (I have a very small one so I do them separately, but it’s easier if you put them all together).
  3. Add the chopped vegetables to a mixing bowl, add the ground beef, the two eggs, the cassava flour, spices and salt. Mix well (I do it with my hands).
  4. Prepare two half sheet pans or one big one by adding olive oil. 
  5. Add some cassava flour on a plate, and start rolling the meatballs, about one heaped tbsp of mixture for each. After you roll each of them, coat it with cassava flour and add it to the sheet pan. Repeat with all of them. Drizzle olive oil on top. 
  6. Bake them at 375F for 20 minutes, flip them, and bake for another 5 minutes. 
  7. Take the meatballs out on a plate and add the cauliflower rice, broccoli slaw and rhubarb to the pan, without washing it; you can scrap any burnt pieces from the pan if you have any. (or the two pans, since I used the half size). Generously drizzle with extra virgin olive oil, sprinkle with the spices, salt and pepper and bake for about 15 minutes. 
  8. Take out and serve with the meatballs, salad or fresh vegetables, and a hot sauce (or a sauce of your choice). We used Kimchi Sriracha.

Find it online: https://creativeinmykitchen.com/almost-italian-meatballs-with-baked-vegetables-and-rhubarb/