Sheet Pan Cumin Meatballs and Cauliflower
Ingredients
The meatballs
-
1
lb
ground lamb (or beef)
-
1
large
egg (beaten)
-
¼
cup
whole-wheat breadcrumbs
-
2
cloves
garlic (minced)
-
2
teaspoons
cumin
-
½
teaspoon
coriander
-
¾
teaspoon
salt (divided)
-
pepper
to taste
The cauliflower
-
1
head
cauliflower
-
1
tablespoon
olive oil
-
1
tablespoon
fresh thyme leaves (or 1 teaspoon dried)
-
¾
teaspoon
salt
-
pepper
to taste
For serving
-
to taste
whole-wheat couscous (cooked)
-
to taste
homemade tzatziki sauce
-
to taste
fresh parsley (for garnish, optional)
Instructions
- Preheat the oven to 425°F.
- Cut the cauliflower into small 1-inch pieces and toss with olive oil, thyme, ¼ teaspoon salt, and black pepper on a baking sheet.
- In a large bowl, combine the ground meat, egg, breadcrumbs, garlic, cumin, coriander, remaining salt, and pepper until well mixed.
- Form the mixture into 1½ to 2-inch meatballs and place them between the cauliflower on the baking sheet.
- Bake for 14 to 16 minutes until the meatballs are cooked through and the cauliflower is tender.
- Serve warm with couscous and tzatziki sauce.
Nutrition Facts (estimated)
Servings
4
Calories
431
Total fat
32g
Total carbohydrates
14g
Total protein
24g
Sodium
600mg
Cholesterol
124mg
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