Paleo BBQ Meatballs with Cauliflower Mash

My friend made this one last week and really enjoyed it, so I had to give it a try! This took me under an hour to make, which was perfect because I did not have much time to cook. My go-to BBQ sauces lately are ​Tessemae's BBQ sauce and Steve's PaleoChef Peach BBQ, both sold at the Whole Foods near me. I have attempted making my own paleo BBQ sauce a couple times, but found that picking up a paleo-friendly one at Whole Foods is just way easier. For the cauliflower mash I did not add any ghee or fat as the recipe calls for, but instead added the thick part of canned coconut milk. That is just a personal preference though and I often add coconut milk to cauliflower and sweet potato mash anyways, so I knew it would turn out tasting good. This meal not only had very few ingredients, but it was simple and fast to make, and turned out tasting delicious! Definitely worth trying!

Paleo BBQ Meatballs with Cauliflower Mash
Ingredients:
BBQ Meatballs:

• 1 1/2 lb ground beef (I used 2lbs)
• 11/2 tsp sea salt
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1 tsp paprika
• 1/4 tsp cayenne pepper
• 1 tbsp bacon grease or olive oil
• 1/2 cup Paleo BBQ Sauce (I used Tessemae's BBQ sauce - Paleo, Dairy Free and Gluten Free, and Whole 30 approved)

Cauliflower Mash:

• 1 large cauliflower
• 4 tbsp ghee or bacon grease (I used Coconut Milk)
• 1 tsp sea salt
• 1 tsp garlic powder

To serve:

• 2 shallots
• 4 handfuls fresh spinach leaves

Directions:

1. Preheat your oven to 350 degrees F, warm a large skillet to medium heat and bring water in the bottom of a steamer basket to a boil.
2. In a mixing bowl, use your hands to mix together the meat and all salt and dried spices, being careful not to over mix so that the meat becomes gummy.
3. Melt the bacon grease in the skillet.  Use your hands to shape the meatballs into small round balls.  Pan sear them in the skillet for 4 minutes, rotating so that all sides are browned.
4. Place them in a baking dish, with sides touching.  Drizzle the BBQ sauce over the top of the meatballs.  
5. Bake the meatballs for 20 minutes.
6. Meanwhile, chop the cauliflower into individual florets or chunks.  Place in the steamer basket for 15 minutes or until tender to touch with a fork.  Remove the steamer basket from the boiling water, allowing any excess water to drain out.
7. Add the cauliflower to a blender along with the butter, salt and garlic.  Briefly blend until smooth.
8. In the skillet that you seared the meatballs, sauté the shallots and spinach until cooked.
9. Assemble your bowls by adding a scoop of cauliflower mash, a few meatballs and your sautéed shallots and spinach.  Top with extra BBQ sauce and fresh cracked black pepper, if desired.

Original recipe found here