Hungarian pork meatballs with cauliflower “rice”

Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Protein Plus

2 Servings, 760 Calories/Serving

25–40 Minutes

In this one-pan paleo meal, we serve paprika-spiced pork meatballs with a cauliflower “rice,” dressed up with dried figs and watercress.

In your bag

1 bag serves 2 (2 bags serve 4)

Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.

10 ounces ground pork
1 organic egg
Sunbasket meatball spice blend (fennel seeds - sweet paprika - granulated garlic - cumin - coriander)
2 tablespoons almond meal
3 or 4 organic shallots
¼ cup organic dried Black Mission figs
3½ ounces organic watercress
10 ounces organic cauliflower “rice”
Sunbasket red pepper vinaigrette (roasted red peppers - EVOO - red wine vinegar - Dijon mustard - kosher salt)

Nutrition per serving

Calories 760, Total Fat 53g (68% DV), Sat. Fat 11g (55% DV), Trans Fat 0g, Cholest. 175mg (58% DV), Sodium 480mg (21% DV), Total Carb. 32g (12% DV), Fiber 9g (32% DV), Total Sugars 19g (Incl. 0g Added Sugars, 0% DV), Protein 37g
Contains: Eggs, Tree Nuts (almond)

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

Prep the meatballs

Cut a small corner from the ground pork packages and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel.

In a medium bowl, using a fork or whisk, blend the egg with the meatball spice blend and almond meal. Add the ground pork, season generously with salt and pepper, and mix until just combined. Using wet hands, form the mixture into 1-inch meatballs.

Cook the meatballs

In a large frying pan over medium-high heat, warm 2 teaspoons [1 TBL] oil until hot but not smoking. Working in batches if needed, add the meatballs and cook, turning once, until browned and cooked through, 3 to 4 minutes per side. Transfer to a plate. Add more oil between batches if needed. Wipe out the pan.
While the meatballs cook, prepare the remaining ingredients.

Prep the remaining ingredients

Peel and thinly slice the shallots.
Trim the stems from the figs; coarsely chop the figs.
Trim the root ends and any coarse stems from the watercress; coarsely chop the watercress.

Cook the cauliflower “rice”

In the same pan used for the meatballs, warm 1 tablespoon [2 TBL] oil over medium heat until hot but not smoking. Add the shallots, season with salt and pepper, and cook, stirring occasionally, until starting to soften, 2 to 3 minutes. Add the cauliflower “rice,” season with salt and pepper, and cook, stirring frequently, until the cauliflower starts to soften, 2 to 4 minutes [3 to 5 min]. Stir in the figs and cook until starting to soften, about 1 minute. Remove from the heat, stir in the watercress, and season to taste with salt and pepper.

Serve

Transfer the cauliflower “rice” to individual plates and top with the meatballs. Drizzle with as much red pepper vinaigrette as you like and serve the remaining vinaigrette on the side.

Kids Can!

Time the meatballs.
Time the cauliflower “rice.”
Drizzle the vinaigrette over the meatballs.

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