It’s hard to beat an (almost) one-dish dinner that takes only 15 minutes to cook in the oven! This is a great one to double while you’re at it and eat leftover for lunch or an easy dinner the next day. This cumin meatballs and cauliflower recipe was adapted from Rachael Ray Magazine.
Sheet Pan Cumin Meatballs and Cauliflower
Adapted from Rachael Ray Magazine
Ingredients
For Serving
- whole-wheat couscous, cooked
- homemade tzatziki sauce
- fresh parsley, for garnish, optional
Instructions
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Preheat oven to 425 degrees F.
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Cut the cauliflower into small 1" pieces, discarding the thick stems. Toss on a baking sheet with olive oil, thyme, 1/4 teaspoon of the salt, and black pepper and set aside.
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In a large bowl, mix together the ground beef, egg, breadcrumbs, garlic, cumin, coriander, remaining 1/2 teaspoon salt, and pepper until well combined. Form into 1 1/2 to 2" meatballs and nestle between the cauliflower on the baking sheet.
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Bake until the meatballs are browned and cooked all the way through (no longer pink in the middle) and the cauliflower is tender when pierced with a fork, about 14 to 16 minutes.
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Serve warm with whole-wheat couscous and tzatziki sauce.
Recipe Notes
We recommend organic ingredients when feasible.
Omit tzatziki sauce to make dairy-free.
Nutrition Facts
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Garlic isn’t mentioned in the instructions–is that added to cauliflower or the meatballs?
Don’t know what’s wrong with my eyes! See garlic in the meatballs now, lol.
Would ground turkey work in place of beef or lamb?
We’ve not tried but I do not see why not. :)
This dish was surprisingly tasty and (equally surprisingly) well-received by every member of my family (husband & children, ages 5, 3, almost 2). I served with warm whole wheat pita in place of couscous (because I hate cleaning up after couscous with kids, lol). I really cannot say enough about how delicious this was. Even the cauliflower!! Such a simple recipe and preparation. This is definitely going into our regular rotation.
I used unthawed, frozen cauliflower florets (even easier!) and grass fed beef but I’m eager to try lamb, too. I will also DOUBLE this recipe next time because there is so much tzatziki left over and—more importantly—we were all looking at each other’s plates, hoping to scavenge…without a morsel to be found!
I made this with half ground beef and half ground turkey because that is what I had in my freezer. I loved the flavor of this! My husband said it tasted like a good gyro. Thanks!