Friday, March 11, 2011

Buffalo Meatballs with Roasted Orange Cauliflower

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.

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