One of the things that is so important to me with eating heathy is to be able to enjoy some of my favorite foods. And if you are like me, I know you don’t want your food to be bland and boring. I can only eat chicken and broccoli so many ways. Because of this I decided to create a new sandwich that not only my family would love but that would nourish my body. For me food is more than just fuel for my body, it is a way to connect with my friends and family. So having foods that everyone can enjoy and I don’t feel guilty about eating are key to living a healthy lifestyle. So here is my latest kitchen creation 🙂
Paleo Gluten Free Italian Meatball Sandwich Recipe
- 1 pound of Grass Fed Organic Beef
- 1 pound of Organic Ground Turkey
- 2 eggs
- 2 tbsp coconut flour shifted
- 6 garlic cloves finely diced
- 1/8 cup finely chopped onions
- 1/8 cup finely chopped Fresh Italian Parsley
- 2 tbsp Tomato Basil Garlic Mrs. Dash
- 2 tbsp Extra Spicy Mrs. Dash
- 2 tbsp Italian seasonings
- 1.5 tbsp dried Basil
- 1 tbsp garlic powder
Heat oven to 350. Mix all above ingredients into 2 inch balls and place in baking dish. Should make approximately 35 meatballs. Cook for 20-30 minutes until done.
While Meatballs are cooking, prepare the cauliflower buns.
Cauliflower Bun Recipe
- 1 Large Head of Cauliflower – grated (I use a food processor but you can also do it by hand with a cheese grater
- 8 egg whites
- 2 tbsp coconut flour (shifted, use a wire mesh strainer to shift)
- 1 tbsp Mrs. Dash Tomato Basil Garlic
- 1 tbsp Mrs. Dash Extra Spicy
- Pinch of Kosher Salt
Grate cauliflower and then put into microwave safe bowl. Cook for 3 minutes and then pour cauliflower into cotton dish towel and squeeze the water out. There will be a lot so squeeze as hard as you can until it is not coming out and then place cauliflower back into the bowl. Add the remaining ingredients to the cauliflower and mix together well. When adding the coconut flour make sure to shift it over the cauliflower mixture through the wire mesh strainer. This will make mixing it into the cauliflower easier.
Once the meatballs are done remove them from the oven and leave it on to bake the cauliflower tortillas/bread. Allow meatballs to cool. Next get a cookie sheet and line with parchment paper and then spread cauliflower mixture onto the baking sheet about the size of pita bread and leave it about 1/4 inch thick. (You will probably only get two buns on the parchment paper at this size.) Bake for 10 minutes and then pull out and flip over and back for another 3-5 minutes, until nice and golden brown. Repeat until all mixture is gone – will yield about 8 tortillas at this size.
While cauliflower buns are cooking, in a large sauce pan, pour 1/2 of a bottle of your favorite low sugar marinara (low sugar means 4 grams of sugar or less per serving) and 2 tbsp spoons tomato paste. Mix together well, then add all the meatballs. Top with the remaining marinara and mix together. Put the lid on the sauce pan and cook on a medium-low heat, until the marinara is warm and the cauliflower buns are finished.
To assemble, lay down a cauliflower tortilla, top with 3-5 meatballs, depending on the size, add some marinara and then top with 2-3 tbsp chopped olives. You can also sprinkle a little parmesan cheese on top too if you wish. Serve with a medium size salad with romaine lettuce, tomatoes, black olives and green or red peppers and some Italian Dressing if you wish. Eat and enjoy.