Just a quick and easy weeknight dinner - that makes delicious leftovers for lunch the next day.
For the meatballs:
1 lb ground buffalo
1 egg, beaten
1/2 red onion, diced
2 tbs almond meal
1 tbs fresh oregano, chopped
1 tbs fresh italian parsley, chopped
1 tsp cumin
1 tsp salt
1 tsp pepper
1 tsp cayenne
5-6 tomatoes, chopped (roasted, optional)
1/2 cup white wine
Mix everything but the tomatoes and wine in a bowl and roll into 1/2"-2" balls. Heat 1 tbs olive oil in a large pan and brown outside edges of meatballs. Once browned, add tomatoes and wine to pan and bring to a boil. Reduce heat and simmer until liquid is reduced by at least half and the meatballs are cooked throughout.
For the cauliflower:
1 head orange cauliflower, cut into florets
2+ tbs olive oil
1 tsp salt
1 tbs fresh oregano, chopped
Preheat oven to 375. Toss cauliflower with olive oil and spices and lay in a single layer on a baking sheet. Bake for approximately 30 minutes, turning once, until edges are browned and cauliflower has softened.
No comments:
Post a Comment