Baked Beef Meatballs

Ingredients:

  • Ground Beef 93/7 lean – 1.08 lb (that’s what I had)
  • Red Onions very finely chopped – 53 g
  • Chopped Frozen Spinach – 5 oz
  • Coconut Oil – 7g (1/2 TB)
  • Garlic – 2 cloves
  • Cheddar Cheese Shredded – 2 TB
  • Egg Large – 1
  • Taco seasoning – to taste
  • Salt – to taste (I used a pinch)

Directions:

  • Preheat oven to 400 degree F
  • In a pan, heat oil and sauté together – garlic, onion and spinach – till mixed well and water is evaporated.
  • Make sure before mixing everything that the ingredients are in room temperature.
  • In a bowl, mix all the ingredients together till they are well amalgamated. Try not to mash too much.
  • I made 21 – 1 oz meatballs.
  • Spray a baking sheet, place meatballs equidistant and bake them covered with aluminium foil (I like to cook covered as it prevents drying out) for 15-20 minutes. Meatballs should reach a temperature of 160 degrees.

Notes:

Meatballs came out juicy but, next time I’ll have to use little more seasoning and little more cheese. Let’s hope my kids eat it.

Image

Update: Kids didn’t seem to relish the meatballs. Couple of things to fix next time.

  • Use slightly less spinach
  • Definitely Add more seasoning
  • Bake less than 20 mins. Maybe, 15 mins will be enough.

 

Sloppy Jose

Original Recipe from Dana Carpenter’s 1001 Low Carb Recipes

This is a good book!

Ingredients:

  • 1 lb Ground Beef or any meat
  • 12 oz Hot Salsa or mild Jar
  • 4 oz Shredded Sharp Cheddar Cheese

Method:

  • Brown the meat
  • Add salsa to the meat, mix and cook on low heat for 10-15 mins everything is mixed well. I like to cook it covered.
  • Add cheese, mix and cook till all is melted and mixed well
  • Serve with sour cream, scallions etc.

 

Note: I have also added everything to the crockpot (after browning meat) and let it cook on low for 6-8 hours and added cheese 1/2 hour before done.

 

Riced Cauliflower

This is too good in texture and taste. You can use it instead of rice and it freezes well

Ingredients:

  • 1 Cauliflower – 837 g (1 lb 13.5 oz) (grated uncooked weight)

Method:

  • Cut the cauliflower in florets. I didn’t use the green parts but feel free to use it. I used as much of the white stems I could get.
  • Wash and let the florets air dry completely.
  • Microwave the shredded cauliflower in a covered dish till it is cooked but NOT mush. I cooked it covered for about 7 minutes on default power level. Taste to see the texture is still slightly crunchy but, cooked. (Adjust the cooking time accordingly based on the amount of cauliflower).
  • Riced cauliflower is ready to be used for any variation.