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Asian Meatballs over Cauliflower Fried Rice from EricasRecipes.com

Asian Meatballs over Cauliflower Fried "Rice"

Erica
This Asian Meatballs recipe is brought to you by just a couple pantry staples and the uber-hip and surprisingly versatile cauliflower for an easy, HEALTHY dinner your whole family will love.
5 from 2 votes
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Main Course
Cuisine asian, healthy recipe
Servings 4

Ingredients
  

For the meatballs

  • 1 lb lean ground sirloin
  • 2 Tbs low sodium soy sauce
  • 1 Tbs sesame oil
  • 2 Tbs light brown sugar
  • 1/2 tsp kosher salt
  • couple pinches fresh cracked pepper
  • 1/4 tsp ground ginger
  • 1 clove garlic minced
  • 2 Tbs chopped Italian flat-leaf parsley

For the Cauliflower Fried "Rice"

  • 1 head cauliflower cut into florets.
  • 2 tsp extra virgin olive oil
  • 1/4 cup chopped green onion
  • 1 medium carrot shredded
  • 1/2 cup chopped red cabbage
  • 2 Tbs chopped Italian flat-leaf parsley
  • kosher salt and fresh cracked pepper to taste

Instructions
 

  • In a large bowl, combine the ingredients for the meatballs. Form into ~2 dozen (1-1/2 inch) balls.
  • Heat a large, cast iron skillet over medium-high heat. Working in batches, add meatballs and brown, turning gently, on all sides. Transfer to a rimmed bake sheet sprayed with cooking spray. Bake the meatballs 5-7 minutes or until cooked through.
  • While the meatballs are cooking, prepare the cauliflower rice: add half the cauliflower florets to a food processor and pulse a few times to make the "rice". Repeat with the rest of the cauliflower.
  • Heat the olive oil in a large, nonstick skillet over high heat. Add the cauliflower rice, green onion, carrot, and red cabbage, and give it a quick saute to cook the veggies to al dente (you don't want them soft). Season to taste with kosher salt and fresh cracked pepper. Toss in the cilantro. Serve immediately topped with meatballs (5 or 6 per person). Yields: 4 servings.