You all know by now that Sun Basket is my favorite meal delivery service. And that’s because they come up with fantastic meals like these Hungarian Meatballs with Cauliflower “Rice”! Clean eating at it’s best: Paleo, Whole30, and Keto friendly.
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I Love The Ease Of Sun Basket!
I completely look forward to the day my Sun Basket box arrives on my doorstep! Each box contains three nights of fresh, healthy, gourmet meals.
I just open up the box, pull out the ingredients, do a little slicing and dicing and 20-30 minutes later we enjoy an incredibly delicious meal. Another perk, I don’t have to go to the store!
WHAT’S NEW WITH SUN BASKET IN 2018?
Sun Basket kicked off 2018 with a few fabulous changes that offer more ways to have your Sun Basket, your way. But of course they still have your favorite traditional, Paleo, and Gluten free options available too!
- NEW: More recipes: Now, Sun Basket is serving up 18 recipes to choose from every week! Never get bored with eating clean.
- NEW: Introducing 3 new meal plans:
- Vegan: Going plant-based has never been easier. Enjoy creative meatless recipes with seasonal organic produce, plant-based proteins, and our house-made signature sauces.
- Pescatarian: Perfect for those who want to eat a plant-focused diet with a healthy dose of wild-caught seafood. We only use seafood listed as Best Choice or Good Alternative by the Monterey Bay Aquarium Seafood Watch program.
- Mediterranean: Modeled after one of the world’s healthiest diets, with seasonal produce, lean meat & wild-caught seafood paired alongside whole grains, healthy fats, and fresh herbs.
Get $35 off Lean & Clean meals from Sun Basket!
LET’S TALK ABOUT THIS MEAL!
In this one-pan Paleo-Whole30-Keto friendly meal, we serve paprika-spiced pork meatballs with a cauliflower “rice,” dressed up with dried figs and watercress. You may be able to find ‘riced’ cauliflower at your local grocery store. It has become very popular. If not, you can chop your own with a knife, or drop florets in a food processor and give it a whirl!
Tips and what you need: If you can’t find ‘riced’ cauliflower you can make your own using a good knife, or a food processor.
In this one-pan Paleo-Whole30-Keto friendly meal, we serve paprika-spiced pork meatballs with a cauliflower “rice,” dressed up with dried figs and watercress. If you can’t find cauliflower rice at your market, you can chop raw cauliflower until it resembles rice, or whirl florets in a food processor until ‘riced”
Servings: 2 servings
- 10 ounces ground pork
- 1 organic egg
- 1/2 teaspoon fennel seeds
- 1/4 teaspoon sweet paprika
- 1/4 teaspoon granulated garlic
- 1/4 teaspoon cumin
- 1/4 teaspoon coriander
- 2 tablespoons almond meal
- 3 Tablespoons olive oil, separated
- 3-4 organic shallots
- 1/4 cup dried figs (Optional for keto)
- 31/2 ounces organic water cress
- 10 ounses riced cauliflower
Prep the meatballs
Let ground pork rest on paper towels to drain off any excess liquid. Transfer to a plate; pat dry with a paper towel.
In a medium bowl, using a fork or whisk, blend the egg, spices and almond meal.
Add the ground pork, season generously with salt and pepper, and mix until just combined. Using wet hands, form the mixture into 1-inch meatballs.
Cook the meatballs
In a large frying pan over medium-high heat, warm 1 olive oil until hot but not smoking.
Working in batches if needed, add the meatballs and cook, turning once, until browned and cooked through, 3 to 4 minutes per side.
Transfer to a plate. Add more oil between batches if needed. Wipe out the pan.
While the meatballs cook, prepare the remaining ingredients.
Prep the remaining ingredients
Peel and thinly slice the shallots.
Trim the stems from the figs; coarsely chop the figs.
Trim the root ends and any coarse stems from the watercress; coarsely chop the watercress.
Cook the cauliflower “rice”
In the same pan used for the meatballs, warm 1-2 tablespoons olive oil over medium heat until hot but not smoking.
Add the shallots, season with salt and pepper, and cook, stirring occasionally, until starting to soften, 2 to 3 minutes.
Add the cauliflower “rice,” season with salt and pepper, and cook, stirring frequently, until the cauliflower starts to soften, 2 to 4 minutes.
Stir in the figs (optional for carb watchers) and cook until starting to soften, about 1 minute. Remove from the heat, stir in the watercress, and season to taste with salt and pepper.
Transfer the cauliflower “rice” to individual plates and top with the meatballs. Drizzle with oil, if desired, and serve.
Time the meatballs.
Time the cauliflower “rice.”
Drizzle oil over the meatballs.
MAY I PLEASE ASK A FAVOR?
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