Cauliflower and Meatballs Ragout

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Average Rating: 5 | Rated By: 1 users

I have added cinnamon to this ragout, which creates an unforgettable flavour. The meatballs are moist, and the vegetables are simmered in a mouthwatering sauce to perfection. When you are craving comfort food on a light note, this ragout will satisfy that craving, and it can be made in less than 45 minutes

 

Ingredients

  • 1 lb. lean ground beef or lamb
  • 1 cup grated zucchini (1 small zucchini)
  • 1 tsp. ground cinnamon
  • 1 tsp. ground cumin
  • 1 tsp. Himalayan pink salt
  • 1 Tbsp. coconut oil or butter
  • 2 cups finely diced white onion
  • 3 cups gluten free beef broth
  • 2 Tbsp. pure tomato paste
  • 3 medium carrots, cut into 1/2-inch rounds
  • 2 small turnips, peeled and quartered
  • 1 medium head cauliflower, cored and cut into small florets
  • ½ cup chopped fresh cilantro
  • Instructions

  • Mix ground beef, zucchini, cinnamon, cumin and salt until all the ingredients are well combined. Using your hands make 1-inch balls and set aside
  • Heat the coconut oil/butter over medium heat. Add the onion and cook until translucent, about 5 minutes
  • Add the broth and tomato paste and stir. Bring the broth to a simmer and drop the meatballs into the sauce and cook for 10 minutes
  • Add the turnip and carrots to the sauce and cook, uncovered for 10 minutes Stir in the cauliflower and cook uncovered for 5 more minutes. Cover and remove from the heat. Rest the ragout for 10 minutes before serving.
  • Serve in bowls and top with cilantro


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