Veal Meatballs on Cauliflower Rice

Ingredients

• 15 ml (1 tbsp) olive oil
• 6 tomatoes diced
• 227 g (8 oz) Paris mushrooms cut in 4

Meatballs

• 450 g (1 lb) ground Quebec Veal
• 45 ml (3 tbsp) almond powder
• 45 ml (3 tbsp) French shallots chopped
• 45 ml (3 tbsp) parsley chopped
• 15 ml (1 tbsp) ginger chopped
• 10 ml (2 tsp) garlic chopped
• 1 egg
• 1 grated carrot
• 1 grated zucchini
• Sea salt and ground pepper to taste

Cauliflower rice

• 1 cauliflower
• 30 ml (2 tbsp) olive oil
• 1 onion chopped
• 2 cloves of garlic chopped
• 30 ml (2 tbsp) parsley chopped
• 30 ml (2 tbsp) ground savory
• Sea salt and ground pepper to taste

• 30 ml (2 tbsp) lemon juice

Preparation

1. In a bowl, combine the meatballs ingredients. Make 16 meatballs of approximately 45 g (3 tbsp) each.
2. In a frying pan, heat oil on medium. Brown the meatballs on all sides for 2 to 3 minutes.
3. Add the tomatoes and mushrooms. Cover, bring to a boil and cook on medium-low for 10 to 12 minutes.
4. Meanwhile, cut the cauliflower in bouquets and place them in a food processor. Blend a few times until a granular texture is obtained.
5. In another frying pan, heat oil on medium. Cook the onion and garlic for 1 to 2 minutes.
6. Add the chopped cauliflower and fine herbs. Add salt and pepper. Cook for 3 to 4 minutes.
7. Before serving, cover the meatballs with lemon juice. Serve with the cauliflower rice.

Photo credit: Pratico-Pratiques