Paprika Pork Meatballs

This one takes a little bit more effort to make, but I promise it's worth the wait. Make double or triple, and pack it for lunch the next day. The flavors meld even more as leftovers!

Ingredients:

10 oz ground pork

1.5 tsp paprika

0.25 cup lemon-basil caper sauce

6 oz green beans

1.5 cups cauliflower rice

0.25 cup sun-dried tomatoes

1 oz parmesan cheese

Directions:

1. Preheat oven to 400 degrees.

2. Trim ends off green beans and slice into 2-inch long pieces.

3. Place sun-dried tomatoes in small bowl, covering with about 0.25 cup of warm water. Let soak for 5 minutes, then roughly chop tomatoes. Return to bowl with the soaking liquid.

4. Place ground pork into medium bowl. Season with paprika, 0.25 tsp of salt, and pinch of pepper. Mix evenly. Form into 16-20 meatballs, about 0.75 inch in diameter.

5. Place meatballs on a lightly oiled foil-lined baking sheet. Roast 10-15 minutes.

6. Place green beans on a second lightly oiled fan-lined baking sheet. Drizzle with 1 tbsp of cooking oil, seasoning with salt and pepper. Stir to coat and spread out in single layer. Roast 7-10 minutes.

7. Heat 1.5 tbsp cooking oil in medium saute pan over medium-high heat. Add cauliflower rice, cooking for 3-4 minutes. Add sun-dried tomatoes with soaking liquid and half of parmesan cheese. Add 0.25 tsp salt and pinch of pepper. Stir to combine, cooking for 2-3 minutes until cauliflower is tender.

8. Drizzle 1 tbsp of lemon-basil caper sauce over green beans, stirring to coat.

9. Divide cauliflower rice between plates. Top with paprika pork meatballs. Drizzle to taste with more lemon-basil caper sauce. Sprinkle with remaining parmesan cheese. Serve green beans next to the rice.

Serves 2.

MACRO INFO:

720 Calories, 58g Fat, 12g Net Carbs, 35g Protein