Keto Dutch Meatball 'Stamppot' with Cauliflower Mash

Ingredients

• about 450 g Ground beef
• 1/4 cup Almond flour
• 1 large Egg
• 1/2 medium Onion
• 2 cloves Garlic
• 1/4 tsp Nutmeg
• 1/2 tsp Salt
• 1/4 tsp Black pepper
• 1 large head Cauliflower
• 2 tbsp Olive oil
• 1/4 cup Vegetable broth
• about 142 g Kale
• about 225 g Smoked sausage (kielbasa)

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your oven to about 205°C (200°C).
2. 2In a large bowl, combine the about 450 g ground beef, 1/4 cup almond flour, 1 large egg, 1/2 medium onion (chopped), 2 cloves garlic (minced), 1/4 tsp nutmeg, 1/2 tsp salt, and 1/4 tsp black pepper. Mix everything together with your hands until just combined, then form the mixture into small meatballs.
3. 3Arrange the meatballs in a single layer on a baking sheet. Bake for 20-25 minutes, or until the meatballs are browned and cooked through. The internal temperature should reach 71°C.
4. 4While the meatballs are baking, prepare the cauliflower mash. Cut the 1 large head cauliflower into bite-sized florets. Place the florets in a steamer basket over a pot of boiling water and steam for 15-20 minutes, or until the cauliflower is very tender when pierced with a fork.
5. 5Carefully transfer the steamed cauliflower florets to a food processor. Add the 2 tbsp olive oil and 1/4 cup vegetable broth. Process until the mixture is completely smooth and creamy.
6. 6In a large skillet, heat the skillet over medium heat. Add the about 142 g kale (chopped) and about 225 g smoked sausage (sliced). Cook, stirring occasionally, for 5-7 minutes, or until the kale is wilted and tender, and the sausage is heated through.
7. 7Add the sautéed kale and smoked sausage mixture to the food processor with the cauliflower mash. Pulse a few times until just combined. Do not over-process.
8. 8Serve the cauliflower mash mixture topped with the baked meatballs.

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