For the meatballs | ||
---|---|---|
17.64 oz | Beef, ground or minced, 20% fat | |
1 tsp | Mustard | |
3 tbsp 1 tsp | Basil, fresh leaves | |
½ tsp | Salt, Kosher salt, table salt | |
¼ tsp | Pepper, black, ground | |
1 tsp | Olive Oil | |
3½ cups 1 tbsp | Mushrooms, Champignon, Crimini, Button, Portobello, raw | |
⅚ cup ⅝ tsp | Cream, fluid, light whipping, 30% fat | |
⅜ cup 2¼ tsp | Tap Water | |
1 tsp | Coconut Aminos, Soy-Free Seasoning Sauce, Fermented Sap of Coconut Palm with Sea Salt | |
½ tsp | Xanthan Gum | |
For the kohlrabi | ||
4 cups | Kohlrabi, raw | |
1 tsp | Vegetable Stock, dry, powdered, without added sugar or yeast | |
1 tsp | Turmeric, ground | |
¼ cup | Onions, white or yellow, raw, chopped | |
1 tsp | Olive Oil | |
1 tsp | Butter, unsalted | |
½ tsp | Rosemary, fresh | |
For garnishing | ||
2 tsp | Basil, fresh leaves | |
59.88 oz | altogether (view nutrition facts) |
Preparation
- Serving size:15 oz (calculated)Notes: 8 meatballs, 1/2 cup of mushroom sauce, 1 cup of kohlrabi
- Mix together the ground beef, mustard, chopped basil, salt and pepper.
- Using about 1 tablespoon or 16 g of the mix each, form meatballs.
- Heat the oil in a pan over medium-high heat and sear the meatballs from all sides, about 12 minutes.
- Remove from the pan and set aside.
- Cook the sliced mushrooms in the same pan until they caramelise, about 10 minutes.
- Reduce the heat to medium.
- Add the cream, water and coconut aminos (or soy sauce) to the pan.
- Sprinkle in the xanthan gum (or other thickener of your choice), whisking thoroughly to avoid clumping.
- Season to taste.
- Once the meatballs are in the pan, cut the kohlrabi into sticks.
- Cook it in some some water spiced with vegetable stock and turmeric until tender, about 5 minutes.
- In a separate pan, heat the oil over medium heat.
- Saute the chopped onion until translucent, about 3 minutes.
- Add the drained kohlrabi and the rosemary and fry until the kohlrabi starts to brown, about 15 minutes.
- Stir in the butter until it is until fully melted.
- Season to taste.
- Reheat the meatballs in the sauce.
- Serve the meatballs on a bed of kohlrabi and top with the sauce.
- Optionally garnish with some freshly sliced basil and enjoy!
- You can store the dish in an airtight container for 5 days in the fridge or up to 6 months in the freezer. For best results, thaw overnight. Reheat in the microwave or on the stovetop.
The meatballs
The kohlrabi
Serving
Meal Prep Tip
- Calorie count572 kcal
- % of calories by macros
Fat 72.9 % 417 kcal 46 g Net Carbs 5.8 % 33 kcal 8.3 g Dietary Fiber 2.1 % 12 kcal 6.2 g Protein 19.2 % 110 kcal 27.3 g - Approx. WW SmartPoints™19.5
- Cholesterol 153.8 mg
- Sodium 472.1 mg
- Fat 46.1 g
- Saturated Fat 21.4 g
- Trans Fat 1.5 g
- Carbohydrates 14.5 g
- Dietary Fiber 6.2 g
- Total Sugars 7.2 g
- Added Sugar 0 g
- Sugar alcohols 0 g
- Protein 27.3 g
- Calcium 104.8 mg
- Iron 3.8 mg
- Magnesium 61.3 mg
- Potassium 1109.5 mg
- Zinc 5.8 mg
- Vitamin A (Retinol Equivalents) 177.1 mcg
- Vitamin B12 2.8 mcg
- Vitamin C 86.4 mg
- Folate 46.6 mcg
- Folic Acid 0 mcg