So soft and full of flavor + the nutritional benefits of cauliflower. These meatballs are uber-efficient since they use minimal pantry staples- yet they pack maximum punch.
"I grew up on meatballs. With family from the East Coast, it's hard to get out of it- (everyone is "Italian") but why would you want to? Meatballs are a comforting return to the family table; meatballs do more than just fill your stomach."
Notes: Cauliflower rice is by Green Giant.
Ingredients: 1 lb. ground pork sausage (I used spicy), 1 10 oz. package cooked (or steamed) riced cauliflower, 1 egg, 1 minced shallot, 1/4 cup grated Parmesan, 1/2 tsp. oregano, 1/2 tsp. salt, 1/4 tsp. pepper, 1 Tbsp. dried parsley, 2 Tbsp. olive oil.
1. Mix all ingredients in a large bowl- hands work well, mixture is soft and sticky.
2. Form two-inch balls (or whatever size you like) and heat up 2 Tbsp. olive oil in a non-stick pan.
3. Brown the balls over medium-high heat on all sides if adding to a sauce to finish cooking, OR finish cooking by baking in the oven on a parchment-lined baking sheet at 350* for 20 minutes.
Tip: Instead of serving with spaghetti sauce, try with hot white rice and spoon over some sweet chili sauce and skipped green onion, OR make some mashed potatoes and serve the Cauli-balls on top with some warmed BBQ sauce.