Herb & Garlic Meatballs With Cauliflower Mash

These delicious herbs and garlic meatballs served with comforting cauliflower and pumpkin mash are perfect for a healthy, weeknight dinner. This meal is paleo, Whole30 and gluten-free. 

Herb & Garlic Meatballs With Cauliflower Mash | Paleo, Whole30, Gluten-free

One of the misconceptions about the Paleo way of eating is that it’s boring, limiting, and in no way comforting. Well, this is one of many dishes to show otherwise.

How about a meal of succulent meatballs seasoned with herbs, garlic and spices, cuddly mash made with my favourite cauliflower and pumpkin for sweetness and texture, and whatever condiment or salad you like on the side? Being a Ukrainian, I can’t go past a few gherkins when it comes to meatballs and mash; it’s something my grandma used to prepare for us.

So, let’s get cracking on these delicious paleo meatballs, throw that cauliflower in the oven and watch the magic happen right in your kitchen.

 

Herbs for meatballs

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Paleo Meatballs With Cauliflower Mash

Paleo Meatballs With Cauliflower & Pumpkin Mash

Prep Time: 20 minutes
Cook Time: 20 minutes
Author: Irena Macri | Eat Drink Paleo
Servings: 6
Course: Main
Cuisine: European
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Calories: 544kcal
Delicious Herb & Garlic Meatballs With Cauliflower Mash. This recipe is Paleo, Whole30, and Gluten-free.

Ingredients 

For the meatballs

  • 2 tablespoons olive oil
  • 1/2 large onion finely diced
  • 500 g ground pork 1 lb.
  • 500 g ground beef 1 lb.
  • 2 garlic cloves finely chopped or crushed
  • 2 tablespoons chopped mixed herbs parsley, basil and oregano
  • 1 teaspoon sea salt + 1/2 teaspoon black pepper
  • 1.5 teaspoons sweet paprika
  • 1 large egg
  • A pinch of chilli flakes or chopped fresh chilli
  • Ghee or coconut oil for frying

For cauliflower & pumpkin mash

  • 2 cups diced pumpkin Kabocha/Kent variety, this will give it a nice yellow colour and some sweetness. You can also go without or sub with sweet potatoes.
  • 1 head large cauliflower cut into florets
  • 1/2 teaspoon salt
  • 1 garlic clove diced
  • 1 teaspoon Dijon mustard or other mustard
  • 2 tablespoons butter or ghee
  • You will need a food processor or some kind of appliance to purée

Instructions

  • Make the meatballs.
    Heat a frying pan with 2 tablespoons of olive oil to medium, add the diced onions and sauté (cook gently) for about 2 minutes; we just want to soften it before mixing in the ground meat. Transfer to a plate to cool down a little.
  • Using your hands, mix all meatballs ingredients really well in a large bowl. Roll the mixture into small balls using wet hands, think a ping pong ball size.
  • Making paleo meatballs
  • Heat a large frying pan and add a couple of teaspoons of ghee or coconut oil. Once hot, add the meatballs (1 cm apart) and fry over medium-high heat for about 4-5 minutes each side, turning over twice or three times to brown off multiple sides. Turn the heat off and leave meatballs to rest for a few minutes while finishing off the mash.
  • Make the cauliflower mash.
    Add the diced pumpkin to a large pot of water (enough water to then add the cauliflower in), add half a teaspoon of salt and bring to a boil. Once it's boiling, add the cauliflower pieces and cook together for 7-8 minutes, until both vegetables are soft when poked with a knife. 
  • Strain the vegetables and transfer to a food processor together with garlic, butter, mustard, a little pepper and another half a teaspoon of sea salt. Process into a puree (fairly smooth), you might need to stop and start the processor a few times to scrape the sides and mix the veggies inside. 
  • Serve the meatballs over the mash together with your favourite condiments or sauces such as mustard, chilli sauce, gherkins, paleo or Whole30-compliant ketchup. 

Notes

Pork and beef are a classic combination of ground meat for meatballs but you can use this recipe with another type of meat such as lamb or turkey. Ground up fish mince would also work with that seasoning.

Nutrition

Calories: 544kcal | Carbohydrates: 10g | Protein: 35g | Fat: 41g | Saturated Fat: 17g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 168mg | Sodium: 765mg | Potassium: 995mg | Fiber: 3g | Sugar: 4g | Vitamin A: 3735IU | Vitamin C: 52mg | Calcium: 91mg | Iron: 4mg
Keywords: Dinner Meals, Ground Pork, Ground Beef Recipes, Ground Beef Meal Prep, Meatballs, Healthy Dinners
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You might also like these paleo meatballs:

Baked Spicy Turkey & Zucchini Meatballs 
The Best Whole30 Meatballs (With A Secret Ingredient)
Paleo Fried Chicken Meatballs

SAVE THIS RECIPE TO PINTERESTHerb & Garlic Meatballs With Cauliflower Mash | Paleo, Whole30, Gluten-free

Irena Macri
By Irena Macri

About the author: Hi, I’m Irena Macri. I share delicious recipes that I have cooked and loved. I am a published cookbook author, have been food blogging for over 10 years and have a Diploma in Nutrition. You will find many healthy recipes as well as my favourite comfort food. More about me here | Subscribe to my newsletter and freebies

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Comments

8 Comments
  1. This looks like a lovely meal. I love the idea of mixing pumpkin in with the cauliflower mash – what a great idea to add more flavors to the dish.

  2. I love meatballs! Rarely eat them for dinner but like to have a container full of them in the fridge for easy snacks and breakfast. Thanks for a great recipe.

  3. Yum! Just served this mash with a venison bourginon – a beautiful way of boosting the veggie and nutrient content on a rather rich dish! Fantastic recipe, thanks 🙂

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