Sheet Pan Cumin Meatballs and Cauliflower

Adapted from Rachael Ray Magazine

Prep Time 10

Cook Time 30

Total Time 40

Servings people

Preheat oven to 425 degrees F.
Cut the cauliflower into small 1" pieces, discarding the thick stems. Toss on a baking sheet with olive oil, thyme, ¼ teaspoon of the salt, and black pepper and set aside.
In a large bowl, mix together the ground beef, egg, breadcrumbs, garlic, cumin, coriander, remaining ½ teaspoon salt, and pepper until well combined. Form into 1 ½ to 2" meatballs and nestle between the cauliflower on the baking sheet.
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.
Serve warm with whole-wheat couscous and tzatziki sauce.

We recommend organic ingredients when feasible.
Omit tzatziki sauce to make dairy-free.

Nutrition Facts

Sheet Pan Cumin Meatballs and Cauliflower

Amount Per Serving

Calories 431 Calories from Fat 288

% Daily Value*

Fat 32g49%

Saturated Fat 13g81%

Cholesterol 124mg41%

Sodium 600mg26%

Potassium 725mg21%

Carbohydrates 14g5%

Fiber 4g17%

Sugar 3g3%

Protein 24g48%

Vitamin A 155IU3%

Vitamin C 73.9mg90%

Calcium 75mg8%

Iron 4mg22%

* Percent Daily Values are based on a 2000 calorie diet.