Meatballs Subs with Roasted Cauliflower

Updated: Mar 9


Recipe By Emily Bowen, Inspired by Rachael DeVaux

Serves Three


The Ingredients

Meatballs

  • 1 lb ground organic turkey (or lean ground beef)

  • 1/2 cup spinach, finely chopped

  • 1 egg

  • 2 cloves garlic, minced

  • 1/4 cup parmesan cheese

  • 1 tsp oregano

  • 1 tsp basil

  • 1 tbsp olive oil

  • Marinara sauce, to taste

  • Loaf (or 2-6 slices) of sourdough bread

Roasted Cauliflower

  • 1 cauliflower head, cut into florets

  • 2-3 cloves of garlic, minced

  • 1/2 lemon, squeezed

  • 1 tbsp olive oil or avocado oil

  • Pink salt & pepper to taste


The Instructions

  • Preheat oven to 350º F.

  • Cut, wash, and dry the cauliflower. Place the cauliflower florets and minced garlic in a medium bowl. Drizzle with oil and lemon. Toss the florets in the oil, lemon, and garlic and place on a baking sheet lined with parchment paper. Roast at 350º for 30 minutes (or until tops are slightly browned).

  • While the cauliflower cooks, in a large bowl, combine all the meatball ingredients (except the olive oil!). Mix to combine.

  • Take an ice cream scoop and assemble meatballs.

  • Heat 1 tbsp olive oil in a large skillet over medium heat. In batches, brown meatballs about 2-3 minutes per side. Then, place the skillet in the oven.

  • Finish cooking in oven for 15-20 minutes. Serve meatballs on top of sliced of sourdough bread. Top with marinara sauce and top with parmesan cheese. Dig in!

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