If you love the fresh flavors of Mediterranean cooking, then this is the recipe for you! Cauliflower rice takes the place of bulgur in this healthy tabouli for an anti-inflammatory Paleo dish that’s a feast for the senses.
These flavorful, beefy Greek meatballs are seasoned with Ava Jane’s Everyday Spice Blend, bursting with flavors of lemon, garlic, and onion for the perfect blend of spices all in one teaspoon. Be sure to use grass-fed beef to get plenty of conjugated linoleic acid (CLA), a fatty acid that reduces inflammation, aids in weight loss, and stabilizes blood sugar. (1, 2, 3)
Serving the Greek seasoned meatballs over tabouli turns this recipe into a complete immune-boosting meal. Riced cauliflower adds antioxidant-rich vitamin-C and fiber without the inflammatory effects of wheat, fighting illness and keeping you healthy. (4)
To make cauliflower rice: Break a cauliflower head into florets and, working in batches, add to food processor. Pulse until finely crumbled.
Fresh herbs and veggies like red onion, Roma tomato, and curly parsley add flavor and color to the tabouli. It’s finished with a zip of lemon juice and a drizzle of heart-healthy avocado oil. Make the tabouli before the meatballs so the flavors have a chance to marry in the fridge.
Tip: This recipe is great for meal prep! Simply freeze the raw meatballs in an airtight container between sheets of wax paper. Thaw for 6-8 hours in the refrigerator, then cook as directed.
Prep time- 10 minutes
Cook time- 30 minutes
Total time- 40 minutes
4 cups riced cauliflower
2 cups curly parsley, chopped
1 cup Roma tomato, chopped
1/3 cup red onion, chopped
Juice of 1 lemon
1/2 t minced garlic
1/2 t sea salt
1 lb 93% lean, grass-fed ground beef
2 large pasture-raised eggs
1 cup blanched almond flour
2 t dried dill
1/2 t black pepper
2 T Ava Jane’s Avocado Oil, for cooking
1/2 cup Greek olives
- Combine all ingredients for tabouli in a mixing bowl and stir well to combine. Cover and refrigerate while preparing the meatballs.
- Combine all ingredients for meatballs (except avocado oil) in another bowl and thoroughly mix. Form into 12 meatballs.
- Heat avocado oil in a skillet over medium heat. Add half the meatballs to the skillet and brown for 6 minutes, turning occasionally for even browning. Cover and cook an additional 7-10 minutes to fully cook. Set meatballs aside in a covered dish to keep warm. Repeat with remaining meatballs.
- To serve, divide tabouli into 4 bowls and top each with 3 meatballs and olives.