Greek Avgolemono Meatballs with Cauliflower Rice

Step 1Start by making the Avgolemono Sauce by following this recipe. When done, cover with a lid and set aside to keep warm.

Step 2Cut the cauliflower into small florets and run them through a hand grater or food processor with a grating blade. Pulse until the florets resemble grains of rice.

Step 3Grease a large saucepan with half of the olive oil (2 tbsp). Add the cauliflower rice with a pinch of salt and cook for 5 to 7 minutes, stirring frequently. When cooked, set aside and cover with a lid to keep warm while you make the meatballs.

Step 4Place all of the ingredients for the meatballs into a mixing bowl: ground beef, egg, coconut flour, minced garlic, finely grated lemon zest, chopped parsley, mint and oregano (or use dried herbs), salt, pepper. You can optionally keep some herbs for topping.

Step 5Mix to combine well.

Step 6Using your hands, create 12 medium-sized meatballs (about 50 grams/ 1.8 oz each).

Step 7Heat a large skillet greased with the remaining 2 tbsp olive oil over a medium-high heat. Once hot, add the meatballs and cook undisturbed for 2 to 3 minutes per side, until browned and cooked through. Set aside to keep warm.

Step 8Serve the meatballs with the avgolemono sauce, cooked cauliflower rice and fresh herbs.

Step 9To store, let everything cool down and refrigerate for up to 4 days. The meatballs, sauce and cauliflower rice can be kept together or in separate storage containers. Reheat before serving.