Hubby and I are on our second round of Whole30 (day 16 to be exact!) and I have been craving meatballs and rice! Luckily, meatballs are Whole30 approved and rice, well, some genius someone invited cauliflower rice and other riced veggies and it is the perfect, healthy go to when you are craving rice!! So, today I made this yummy recipe for Whole30 Meatballs and Gravy over Riced Veggies!
I love cauliflower rice, but I recently found a bag of frozen sweet potato rice and cauliflower rice mix and it has been so delicious! I love sweet potato and the blend has a different flavor that I love!
I will say that the gravy in this recipe is a clear, brown gravy, but if you want a thicker, white gravy and don’t mind the coconut flavor, feel free to add some Whole30 approved coconut milk!
Oh and the gravy…feel free to pour as much of the gravy onto the meatballs and riced veggies as you want! It is so, SO good!!
Whole30 Meatballs and Gravy over Riced Veggies
Add this recipe to your Whole30 meal plan and you will not be disappointed! My kids love meatballs, so I know that they will love it, too! And making traditional white rice for them is totally acceptable, too!) My kids always like their meatballs and gravy on toast!
For a great vegan meal alternative, try this sweet chili tofu!
Whole30 Meatballs and Gravy Over Riced Veggies
Whole30 Meatballs and Gravy over Riced Veggies is a great meal for the family, whether you are doing a Whole30 or not!
Ingredients
- 1 pound hamburger meat
- 1 tsp avocado or coconut oil
- 1 TBSP coconut or almond flour
- 1 tsp salt
- 1/2 tsp pepper
- 1/2 tsp minced garlic
- 1 tsp minced onion
- 1 1/2 cups of bone broth
- 1 TBSP coconut aminos
- 1 TBSP arrowroot powder
- 1 TBSP coconut or avocado oil (for riced veggies)
- salt and pepper to taste
- more garlic, if desired
- 2 10 oz bags of riced veggies (or about 4 cups uncooked)
- chopped green onions for garnish
Instructions
- Mix hamburger meat, salt, pepper, and coconut or almond flour in a bowl.
- Roll out meatballs with your hands.
- Heat a pan on medium heat.
- Add oil to the pan.
- When pan is hot, add meatballs.
- Turn oven onto 325°
- Cook and turn every 5 minutes until all sides of meatballs are cooked.
- Remove meatballs from pan and keep warm in the oven.
- Pour 1 cup of the bone broth into the pan.
- Stir and scrape up any beef stuck to the pan so it can be incorporated into the broth.
- Add onions and garlic, if desired, and cook over medium high heat, until onions are translucent.
- Meanwhile, combine 1 TBSP arrowroot powder and 1/2 cup of bone broth and stir well.
- Add in 1 TBSP coconut aminos to pan and stir, then pour in the arrowroot/broth mixture.
- Add the meatballs back in and cook on medium high for about 5 minutes while you prepare your riced veggies.
- In a seperate pan, add oil and heat over medium high heat.
- Add in garlic, if desired, and riced veggies.
- Stir until fully cooked.
- Remove both pans from heat.
- Spoon riced veggies into a bowl.
- Spoon meatballs on top of riced veggies.
- Pour gravy on top of meatballs and garnish with green onions.
Notes
I used sweet potato and cauliflower rice blend for the riced veggies, but use whatever you like! You can also serve on top of sweet potato noodles or zucchini noodles!
Be generous with the gravy! It makes the rice so delicious, too!
Add 1/2 cup of coconut milk to the gravy to make it more thick and white.
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Nutrition Information:
Yield: 5 Serving Size: 1Amount Per Serving: Calories: 464Total Fat: 33gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 20gCholesterol: 81mgSodium: 822mgCarbohydrates: 10gFiber: 4gSugar: 3gProtein: 33g
The writer is not a doctor or nutritionist and this nutritional information is just a guideline. Please consult your doctor or nutritionist for more accurate information.