Meatballs And Gravy Over Creamy Cauliflower Mash
Enjoy a comforting dish of flavorful meatballs smothered in rich gravy served over a smooth, creamy cauliflower mash. This low-carb alternative is perfect for a hearty dinner.
Equipment
- 1 large mixing bowl
- 1 baking sheet
- 1 large skillet
- 1 medium saucepan
- 1 potato masher or immersion blender
- 1 measuring cups and spoons
- 1 spatula
Ingredients
- 1 lb ground beef (or ground turkey)
- ½ cup breadcrumbs
- ¼ cup grated Parmesan cheese
- ¼ cup chopped parsley
- 1 large egg
- 2 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 cups beef broth
- ¼ cup soy sauce
- 2 tablespoon all-purpose flour
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 1 teaspoon dried thyme
- 1 medium head cauliflower (approximately 2 lbs)
- ¼ cup heavy cream
- 2 tablespoon butter
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- In a large mixing bowl, combine the ground beef, breadcrumbs, Parmesan cheese, parsley, egg, minced garlic, salt, and pepper. Mix until well combined.
- Form the mixture into meatballs (about 1.5 inches in diameter) and place them on a baking sheet.
- Bake the meatballs in the preheated oven for 15-20 minutes or until browned and cooked through.
- While the meatballs are baking, prepare the gravy. In a large skillet, heat olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
- Stir in the flour and cook for another minute to create a roux. Slowly whisk in the beef broth and soy sauce, stirring until the mixture thickens. Add dried thyme and season with salt and pepper.
- For the cauliflower mash, chop the cauliflower into florets and steam until fork-tender, about 10 minutes.
- In a medium saucepan, combine the steamed cauliflower with heavy cream, butter, salt, and pepper. Mash with a potato masher or blend with an immersion blender until smooth.
- Serve the meatballs on a bed of creamy cauliflower mash, topped with the gravy.
Notes
For a vegetarian option, substitute ground beef with a plant-based meat alternative and adjust seasoning as needed.
You can add extra vegetables to the mash for added flavor.
Leftovers can be stored in an airtight container for up to 3 days in the fridge.