Mastering Meatballs And Gravy Over Creamy Cauliflower Mash Outdoors
Imagine a hearty, comforting meal that transcends the confines of your kitchen, bringing gourmet flavors to your outdoor gatherings. These succulent, perfectly browned meatballs, bathed in a rich, savory gravy, are nestled atop a cloud-like bed of creamy cauliflower mash. It's a dish designed for both ease and elegance, perfect for a cozy evening under the stars or a relaxed patio dinner.
Prep Time
20 minutes
Cook Time
30 minutes
Total Time
50 minutes
Servings
4 servings
Keywords
Why This Recipe Delivers
- A comforting classic reinvented with a healthier, low-carb twist.
- The richness of the gravy-smothered meatballs pairs perfectly with the velvety cauliflower mash.
- An elegant yet easy-to-prepare meal, perfect for al fresco dining or a cozy indoor feast.
- Offers a complete and satisfying meal with distinct textures and deep flavors.
- Versatile enough for a weeknight dinner or a special occasion.
Ingredients
- 450 g (1 pound) ground beef, ideally 80/20 lean-to-fat ratio
- 60 g (½ cup) dried breadcrumbs
- 25 g (¼ cup) freshly grated Parmesan cheese
- 15 g (¼ cup) finely chopped fresh parsley
- 1 large egg, lightly beaten
- 2 cloves garlic, finely minced
- 5 ml (1 teaspoon) onion powder
- 5 ml (1 teaspoon) fine sea salt, plus more to taste
- 2.5 ml (½ teaspoon) freshly ground black pepper, plus more to taste
- 30 ml (2 tablespoons) olive oil, divided
- 30 g (¼ cup) all-purpose flour
- 475 ml (2 cups) good quality beef broth
- 15 ml (1 tablespoon) Worcestershire sauce
- 5 ml (1 teaspoon) garlic powder
- 1 large head cauliflower, approximately 900-1100 g (2-2.5 pounds), cored and cut into bite-sized florets
- 60 ml (¼ cup) heavy cream (double cream)
- 30 g (2 tablespoons) unsalted butter
Instructions
- Preheat your oven to 200°C (400°F). Line a large baking sheet with parchment paper to prevent sticking and for easier cleanup.
- In a spacious mixing bowl, gently combine the ground beef, breadcrumbs, grated Parmesan cheese, fresh parsley, beaten egg, finely minced garlic, onion powder, 5 ml (1 teaspoon) of salt, and 2.5 ml (½ teaspoon) of black pepper. Mix thoroughly but avoid overmixing, which can result in tough meatballs.
- Using your hands, carefully shape the mixture into 16 uniform meatballs, each approximately 4 cm (1.5 inches) in diameter. Place them in a single layer on the prepared baking sheet. Bake in the preheated oven for 20 minutes, or until they are beautifully browned and cooked through, reaching an internal temperature of 71°C (160°F).
- While the meatballs are baking, begin preparing the rich gravy. In a large skillet or a sturdy pot, heat 15 ml (1 tablespoon) of olive oil over medium heat. Once shimmering, sprinkle in the 30 g (¼ cup) all-purpose flour. Whisk continuously for about 2 minutes, creating a golden roux that will be the base for your thick gravy.
- Gradually pour in the 475 ml (2 cups) of beef broth, whisking vigorously the entire time to ensure no lumps form. Stir in the 15 ml (1 tablespoon) of Worcestershire sauce and 5 ml (1 teaspoon) of garlic powder. Bring the mixture to a gentle simmer, then reduce the heat and allow it to thicken for approximately 5 minutes, stirring occasionally. Season the gravy with additional salt and black pepper to your preference.
- For the creamy cauliflower mash, place the cauliflower florets in a steamer basket over boiling water. Steam them for about 10-12 minutes, or until they are very tender when pierced with a fork. Ensure they are soft enough to easily mash.
- Carefully transfer the steamed cauliflower to a food processor or a high-speed blender. Add the 60 ml (¼ cup) heavy cream, 30 g (2 tablespoons) butter, and a pinch of salt and pepper. Process until the mixture is exceptionally smooth and creamy, scraping down the sides as needed. Taste and adjust seasoning if necessary.
- Once the meatballs are baked and ready, carefully add them directly into the simmering gravy in the skillet. Gently stir to ensure each meatball is thoroughly coated in the luxurious sauce.
- To serve, spoon a generous portion of the velvety creamy cauliflower mash onto individual plates. Artfully arrange several gravy-coated meatballs on top of the mash, ensuring plenty of rich gravy is drizzled over the entire dish.
Tools You’ll Need
- Large mixing bowl
- Baking sheet
- Parchment paper
- Large skillet or pot
- Whisk
- Steamer basket or large pot with lid
- Food processor or high-speed blender
- Measuring cups and spoons
- Spatula or wooden spoon
Essential Success Tips
- Do not overmix the meatball mixture; overmixing can lead to a tough texture. Mix just until combined.
- For consistent cooking, ensure all meatballs are roughly the same size. A small scoop can help with this.
- When making the roux for the gravy, whisk continuously to prevent burning and ensure a smooth, lump-free base.
- Do not overcook the cauliflower when steaming; it should be very tender but not waterlogged.
- If your cauliflower mash isn't perfectly smooth, continue blending, scraping down the sides as needed, or consider adding a touch more cream or butter for extra richness.
Professional Cooking Secrets
- To elevate the gravy's depth, consider deglazing the skillet with a splash of red wine after browning the flour, before adding the beef broth. This adds a layer of complex flavor.
- For an extra tender meatball, soak the breadcrumbs in a little milk or broth for a few minutes before adding them to the beef mixture. This adds moisture and helps bind.
- Garnish the finished dish with fresh herbs like chopped chives or extra parsley, and a sprinkle of freshly ground black pepper for a professional touch and added visual appeal.
Notes
- Storage: Leftover meatballs and gravy can be stored in an airtight container in the refrigerator for up to 3-4 days. The cauliflower mash is best enjoyed fresh but can be stored separately for 2-3 days and reheated gently.
- Variations: For a spicier kick, add a pinch of red pepper flakes to the meatballs or gravy. You can also experiment with different herbs like thyme or rosemary in the gravy.
- Gluten-Free Option: Use gluten-free breadcrumbs and gluten-free all-purpose flour for a completely gluten-free version. Ensure your beef broth is also gluten-free.
Frequently Asked Questions
Can I pan-fry the meatballs instead of baking them?
Yes, you can pan-fry the meatballs. Heat a tablespoon of olive oil in a large skillet over medium-high heat and brown the meatballs on all sides, then reduce heat and cook until fully cooked through, about 10-15 minutes total. This may require working in batches.
How can I make the cauliflower mash even creamier?
For an even richer and creamier mash, you can add a tablespoon or two of cream cheese or a little extra butter and heavy cream while blending. Ensure your cauliflower is steamed until extremely tender.
Can I prepare components of this dish ahead of time?
Absolutely! You can prepare the meatballs (mix and shape) and store them uncooked in the refrigerator for up to 24 hours, or freeze them for longer. The gravy can be made a day in advance and reheated gently. The cauliflower mash is best made fresh, but florets can be prepped ahead of time.
Nutrition Facts (Per Serving)
Calories: 480, Protein: 35g, Fat: 30g, Carbs: 20g, Fiber: 5g (Approximate values per serving)
Allergy Information
Contains dairy (Parmesan cheese, heavy cream, butter) and gluten (breadcrumbs, all-purpose flour). For a gluten-free version, use gluten-free breadcrumbs and gluten-free all-purpose flour. This dish also contains egg.
No comment