Ingredients

The following ingredients have 4 Servings
  • 1 lb lean ground beef (see note 1)
  • 1 teaspoon worcestershire sauce
  • 1/2 teaspoon salt
  • 2 tablespoons low carb taco seasoning (see note 2)
  • 1 egg
  • 1 tablespoon olive oil (or coconut oil)
  • 3 cups riced cauliflower (see note 3)
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1 lime (zested)
  • 1 cup cherry tomatoes (quartered)
  • 1 jalapeno (minced)
  • 1/2 lime (juiced)
  • 1/8 teaspoon salt
  • 1/2 cup cheese (shredded)
  • 1/4 cup sour cream (see note 4)
  • salsa (optional)
  • avocado or guacamole (optional)

Instruction

  • Prep the meatballs- In a medium bowl, mix together the ground beef with worcestershire sauce, salt, egg, and a lower carb taco seasoning (*)Roll into 1.5 tablespoon balls and arrange on a sheet pan. Bake at 375°F for 20-25 minutes, until the meatballs are fully cooked through.
  • Make cauliflower rice- Fit a 7 cup or larger food processor with a steel S blade. Fill to the top with cauliflower florets. Pulse 10-15 times until broken down into rice-sized pieces.To cook the rice, heat oil in a large non-stick pan over medium heat. Add cauliflower rice, salt, garlic powder and lime zest to the pan, and cook for 3-5 minutes, stirring continuously, until softened slightly (but not mushy!). Set aside to cool.
  • Stir together pico de gallo- Combine tomatoes, jalapeno, lime juice and salt in a bowl.
  • Assemble bowls- Divide the meatballs, cauliflower rice, pico de gallo, cheese and sour cream between four meal prep containers. Enjoy immediately, or store for later.