Sweet Garlic Meatballs with Cauliflower Rice and Broccoli

Here is another healthy reboot of one of my favorite recipes. Have you ever had those meatballs with the chili sauce and grape jelly? Those things are delicious, but not really the best for you. To alter the recipe I just cut down on the sugar. By adding the sugar (in this case Splenda brown sugar) myself, instead of using the sweetness from the jelly, I was able to control how much sugar was added.

Also, by using riced cauliflower, instead of rice, I was able to cut out a load of carbs.

This recipe is also a great one for meal prepping. You can easily make a couple batches of the meatballs and freeze them for later use. Also, to make cooking easier this is a perfect slow cooker recipe.

When I made these meatballs this weekend I grabbed some frozen meatballs I had made previously and put them in the slow cooker and topped them with the sweet, garlicky sauce. I let them go low and slow all afternoon and they were ready just in time for dinner. The recipe turned out really tasty and it felt like I was having a treat! Hope you all enjoy this recipe as much as I did!

Sweet Garlic Meatballs

  • Servings: 4
  • Time: 20 minutes
  • Print

Recipe by: Jamie Boden, My Beautiful Ideal

Ingredients

For the Meatballs:

  • 2 pounds ground beef (or pork, turkey, or chicken)
  • 1 egg
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 tablespoon parsley
  • 1 tablespoon dried onion, minced
  • Nonstick cooking spray

For the Sauce:

  • 1/3 cup Splenda brown sugar
  • 14 oz tomato sauce
  • 2 tablespoons soy sauce
  • 3 cloves garlic, minced

For Serving:

  • 4 cups Riced cauliflower (fresh or frozen)
  • 4 cups Broccoli, steamed (fresh or frozen)

Directions

Prepare meatballs:

  1. Preheat oven to 375 degrees.
  2. In a large bowl combine all meatball ingredients.
  3. Form mixture into meatballs, about the size of a golf ball.
  4. Place on a baking sheet that has been sprayed with nonstick spray.
  5. Bake for 10 minutes, then flip the meatballs.
  6. Bake meatballs for another 10-15 minutes, until cooked through.

At this point, you can either move on with the remaining instructions OR if you are meal prepping these can easily be frozen and used at a later date. If using from frozen the crockpot is a great option (this is what I used when making these for this blog post.) Place the frozen meatballs in the crockpot (with the below sauce) and cook for 4 hours on low.

Prepare sauce and mix with Meatballs:

  1. Mix all sauce ingredients in a bowl, until brown sugar is dissolved.
  2. Place meatballs in a pan, over medium heat.
  3. Add sauce and stir until meatballs are evenly coated.
  4. Cook until meatballs and sauce are heated through.

Put it all together:

  1. Steam riced cauliflower and broccoli.
  2. In a bowl layer the cauliflower, broccoli, and meatballs.
  3. Enjoy!

Nutrition: Calories 511g, Protein 46g, Carbohydrate 30g, Dietary Fiber 10g, Total Sugars 18g, Total Fat 27g.

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