1 1/2 cupsriced cauliflower(if using frozen, defrost first and drain off extra liquid)
1/2 - 3/4 teaspoonsea salt or to taste
black pepperto taste
Preheat your oven to 400 degrees F.
Combine all ingredients in a large bowl.
Time to get messy! Using your (freshly washed) hands, mix the ingredients until everything is well blended.
Gently roll the meat into golfball size portions. Arrange the meatballs in a single layer in a large baking dish. Note: Using a baking dish or a baking sheet with a lip is important, as the vegetables will give off some liquid during the cooking process.
Bake for 25-30 minutes or until meat is cooked through.
Enjoy warm on their own, with 30-Minute Veggie-Loaded Tomato Sauce over zoodles, over a salad, your favorite pasta or save fore later! Store leftovers in fridge for up to 5 days or in freezer for a month.
You can use whatever ground meat you prefer! I have made this recipe with ground beef, ground turkey and ground chicken! It’s delightful and delicious no matter what your meat base!