This recipe is NOT safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
No specific GERD triggers.
This recipe is safe for those who are sensitive to gluten.
"Cauliflower is nothing but cabbage with a college education."
This recipe wil also work well with ground lamb, but ground turkey would be a bit dry. This a savory, sweet, spicy dish that's even better the second or third day.
Servings: 6 | Serving size: about 3 cups: 8-10 meatballs and vegetables
Cooking Time: 120 Minutes
This recipe can be multiplied by 2, 3.
This keeps well for about 48 hours in the fridge after being cooked and makes great leftovers.
|2 15 ounce can||no salt added white beans (drained and rinsed)|
|2 tsp||dried oregano|
|1 tsp||rubbed sage|
|1 tsp||paprika or smoked paprika|
|1 tsp||ground fennel seed|
|1/8 tsp||fresh ground black pepper|
|1 1/2 lbs||extra lean ground beef|
|3 Tbsp||olive oil (divided)|
|4 cloves||garlic (finely minced)|
|1 small||onion (diced)|
|2||ribs celery (diced)|
|1 medium||carrot (peeled and diced)|
|1 15 ounce can||no salt added diced tomatoes|
|12||black olives (thinly sliced lengthwise)|
|1 cup||no salt added vegetable stock|
|1/2 medium||head cabbage (thinly sliced)|
Place a large roasting pan in the oven and preheat to 375°F.
Mash 1 can of the beans together with the oregano, sage, paprika, fennel, salt, and pepper.
Add the ground beef to the mashed beans and mix until well blended.
Roll the mixture into about 50 small meatballs (there should be 8-10 meatballs per serving).
Place 2 tablespoons of the olive oil in the roasting pan and add the meatballs.
Place the pan back in the oven and roast the meatballs for 20 minutes. Shake the pan occasionally so they don't stick.
While the meatballs are cooking, place a large skillet over medium high heat.
Add the remaining 1 tablespoon olive oil and the garlic and cook for about 3 minutes.
Add the onions, celery, and carrot and cook for about 5 minutes.
Add the diced tomatoes, stir, and add the second can of white beans, the sliced olives, and the vegetable stock.
Reduce the heat to a simmer and cook for 20 minutes. Stir frequently.
Add the contents of the skillet and the cabbage to the roasting pan with the roasted meatballs. Stir gently.
Cook for 10 minutes until the cabbage is wilted, stirring occasionally. Serve.
Serving size: about 3 cups
|Calories 436||Calories from Fat 126|
|% Daily Value|
|Total Fat 14g||21%|
|Saturated Fat 4g||17%|
|Monounsaturated Fat 7g|
|Trans Fat 0g|
|Total Carbohydrates 42g||15%|
|Dietary Fiber 11g||42%|
|Vitamin A 142%||Vitamin C 69%|
|Calcium 19%||Iron 48%|
|Vitamin K 69 mcg||Potassium 1534 mg|
|Magnesium 132 mg|