Lamb Meatballs with Cauliflower Pilaf
Macros per serving:
• 495 Calories
• 41g of Fat
• 27g of Protein
• 3.5g of Net Carbs
Servings Prep Time
4servings 5minutes
Cook Time
Servings Prep Time
4servings 5minutes
Cook Time
Cauliflower Rice
  • 200 grams cauliflower florets
  • salt, pepper
Additional Ingredients
  • 2 tbsp coconut oil
  • ½ yellow onion (chopped)
  • 4 grams minced garlic
  • 1 bunch fresh mint leaves (roughly chopped)
  • 1 tbsp lemon zest
  • 4 oz goat cheese
  1. First, rice your cauliflower by pulsing it in a food processor until it resembles rice. Cook that in a lightly oiled pan, covered, for 8 minutes. Season it with salt and pepper to taste.
  2. In a large bowl combine the lamb, egg, and spices. Mix well with your hands and form 12 to 15 meatballs. Set aside until step 5.
  3. In a skillet over medium heat, add the coconut oil and onion. Cook for 5-8 minutes, or until translucent.
  4. Add in garlic and let cook until fragrant.
  5. Next, add the meatballs into the pan cooking them on all sides. Cook until you no longer see pink and they are firm to the touch.
  6. Divide the cauliflower rice into 4 equal portions.
  7. Add some meatballs to each portion of the cauliflower rice and top with the fresh mint leaves, lemon zest and crumbled goat cheese. Enjoy!