Special Diet Information

Coumadin® (Warfarin)
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.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.


"Cauliflower is nothing but cabbage with a college education."
-Mark Twain

The refrigerator light goes on...

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.


Tuscan Meatballs with Cabbage

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
1/2 tsp salt
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)

Tuscan Meatballs with Cabbage
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.

Nutrition Facts

Serving size: about 3 cups

Servings: 6

Amount Per Serving

Calories 436 Calories from Fat 126
  % Daily Value
Total Fat 14g 21%
    Saturated Fat 4g 17%
    Monounsaturated Fat 7g
    Trans Fat 0g
Cholesterol 70mg 24%
Sodium 386mg 18%
Total Carbohydrates 42g 15%
    Dietary Fiber 11g 42%
    Sugars 9g
Protein 36g
Vitamin A 142% Vitamin C 69%
Calcium 19% Iron 48%
Vitamin K 69 mcg Potassium 1534 mg
Magnesium 132 mg