Ingredients:
• 1/2 cup bread crumbs (gluten free is optional)
• 1/3 cup 2% reduced-fat milk
• 1 egg
• 1 pound ground beef
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup finely chopped fresh cilantro, divided
• 1 tsp teaspoon kosher salt, divided
• 2 tablespoons olive oil
• 2 cups chopped butternut squash
• 1 yellow onion, chopped
• 2 cloves garlic, minced
• 1 1/4 cups unsalted beef stock
• 1 can (15oz) fire roasted tomatoes
• 1 can (8oz) tomato sauce
• 1 1/2 cups cauliflower florets
Directions:
1. Place bread crumbs in a bowl; pour milk over bread. Let stand 5 minutes.
2. Gently combine soaked bread crumbs, egg, beef, cumin, coriander, pepper, and 1/2 teaspoon salt in a medium bowl. Gently shape into 12 (1 1/2-inch) meatballs.
3. Heat a Dutch oven over medium-high. Add oil to pan; swirl to coat. Add meatballs in a single layer; cook, turning to brown on all sides, about 4 minutes. Transfer meatballs to a plate. Add squash, onion, and garlic to pan; cook, stirring occasionally, 3 minutes. Add stock, scraping pan to loosen browned bits. Add remaining 1/2 teaspoon salt; cook until liquid is reduced by half, about 6 minutes. Add tomatoes and tomato sauce; bring to a simmer. Cook, stirring occasionally, until slightly thickened, 6 to 8 minutes. Stir in cauliflower; cover and cook 3 minutes. Return meatballs to pan; cover and cook just until meatballs are cooked through, 6 to 8 minutes. Sprinkle with remaining 1/4 cup cilantro.
I also made this as a ground beef stew. Instead of forming balls, I browned the meat with the same mixture (minus the egg) as the meatballs and followed the direction the same.
boymomfoodie.mom 