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Ingredients
for
servings

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For the meatballs
17.64 oz Beef, ground or minced, 20% fat
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1 tsp Mustard
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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
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⅚ cup ⅝ tsp Cream, fluid, light whipping, 30% fat
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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
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1 tsp Turmeric, ground
¼ cup Onions, white or yellow, raw, chopped
1 tsp Olive Oil
1 tsp Butter, unsalted
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½ tsp Rosemary, fresh
For garnishing
2 tsp Basil, fresh leaves
59.88 ozaltogether (view nutrition facts)

Preparation

  1. Serving size:
    15 oz (calculated)
    Notes: 8 meatballs, 1/2 cup of mushroom sauce, 1 cup of kohlrabi

    The meatballs

  1. Mix together the ground beef, mustard, chopped basil, salt and pepper.
  2. Using about 1 tablespoon or 16 g of the mix each, form meatballs.
  3. Heat the oil in a pan over medium-high heat and sear the meatballs from all sides, about 12 minutes.
  4. Remove from the pan and set aside.
  5. Cook the sliced mushrooms in the same pan until they caramelise, about 10 minutes.
  6. Reduce the heat to medium.
  7. Add the cream, water and coconut aminos (or soy sauce) to the pan.
  8. Sprinkle in the xanthan gum (or other thickener of your choice), whisking thoroughly to avoid clumping.
  9. Season to taste.
  10. The kohlrabi

  11. Once the meatballs are in the pan, cut the kohlrabi into sticks.
  12. Cook it in some some water spiced with vegetable stock and turmeric until tender, about 5 minutes.
  13. In a separate pan, heat the oil over medium heat.
  14. Saute the chopped onion until translucent, about 3 minutes.
  15. Add the drained kohlrabi and the rosemary and fry until the kohlrabi starts to brown, about 15 minutes.
  16. Stir in the butter until it is until fully melted.
  17. Season to taste.
  18. Serving

  19. Reheat the meatballs in the sauce.
  20. Serve the meatballs on a bed of kohlrabi and top with the sauce.
  21. Optionally garnish with some freshly sliced basil and enjoy!
  22. Meal Prep Tip

  23. 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.

Nutrition Facts
for
serving

  • Calorie count
    572 kcal
  • % of calories by macros
    Fat72.9 %417 kcal46 g
    Net Carbs5.8 %33 kcal8.3 g
    Dietary Fiber2.1 %12 kcal6.2 g
    Protein19.2 %110 kcal27.3 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