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Zesty Meatballs with Lemon Cauliflower Rice 


  For the meatballs:

  • 1-pound lean ground beef

  • ¼ cup finely grated Parmesan cheese

  • 1 teaspoon dried oregano

  • 2 cloves garlic, minced

  • zest from 1 large lemon

  • 1 egg

  • salt and pepper to taste, about 1 large pinch each

  For the lemon cauliflower rice:

  • 1 ½ cup cauliflower rice

  • 1 tablespoon olive oil

  • 1 zucchini, small-medium chop

  • ¾ cup quartered cherry tomatoes

  • Salt and pepper to taste

  • Juice from ½ lemon

  • 5 large basil leaves, thinly sliced 


  1. Mix all meatball ingredients together until well combined.

  2. Form meatballs to desired size.

  3. Heat 1 tablespoon olive oil in sauté pan over medium-high heat. Cook meatballs, rotating occasionally until brown all around and cooked through. Transfer to a covered bowl and set aside.

  4. Rinse and dry sauté pan. Heat another tablespoon of olive oil. Add the zucchini and allow it to brown, stirring occasionally.

  5. Once the zucchini is tender and browned, add the cauliflower rice and salt and pepper to taste. Sautee until the vegetable mixture has absorbed all oil. Remove from heat.

  6. Stir in the lemon juice, cherry tomatoes and basil.

  7. Plate the lemon cauliflower rice with the meatballs on top and garnish with additional basil. 

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