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590 kcal
40 min.
Recipe for Cauliflower Meatballs with New Potatoes and Dill Dip
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Unlock Fitatu PremiumNaN g
590 kcal
1 kcal
590.1
16.6g
33.1g
55.7g
Ingredients (servings):
2
Converted ingredients are going to appear on the shopping list
- New potatoes3× portion (540 g)
- Cauliflower4× floret (200 g)
- Yogurt, greek style, plain10× teaspoon (120 g)
- Water0.25× cup (62.5 ml)
- Almond flour0.25× cup (28.8 g)
- Olive oil2× tablespoon (20 g)
- Oats3× teaspoon (15 g)
- Flax seeds1× tablespoon (10 g)
- Linseed oil1× tablespoon (10 g)
- Garlic1× clove (5 g)
- Dill, fresh1× teaspoon (3 g)
- Salt3× pinch (1.5 g)
- Pepper, black1× pinch (1 g)
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How to make Cauliflower Meatballs with New Potatoes and Dill Dip
1. Grate the cauliflower or blend it in a food processor into a fine "rice". Grind the oats and flaxseeds as well.
2. Mix the cauliflower, almond flour, oats, flaxseed, salt, and pepper in a bowl. Add warm water and olive oil, mixing until the ingredients form a mass you can shape into meatballs. If it's too thick, add a little more warm water.
3. Shape small balls about the size of a walnut using wet hands and place them on a baking sheet lined with parchment paper. Bake at 190°C (375°F) for about 25 minutes.
4. While the meatballs are baking, cook the potatoes until soft in salted water.
5. Mix the Greek yogurt with chopped dill, salt, pepper, and crushed garlic.
6. Serve the meatballs with boiled potatoes and dill dip. Drizzle with flaxseed oil.
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