Cauliflower Stuffed Meatball Ragout in Spicy Tomato Sauce
Elevate your dinner table with this irresistible Cauliflower Stuffed Meatball Ragout in Spicy Tomato Sauce—a delightful twist on classic comfort food. Juicy meatballs made from a savory blend of ground beef, pork, parmesan, and fresh parsley are stuffed with tender cauliflower florets, creating a unique flavor and texture in every bite. Sear them to golden perfection before simmering in a rich, spicy tomato sauce infused with garlic, crushed red pepper, and herbs like oregano and basil. This hearty yet wholesome dish is perfect served over pasta, rice, or with crusty bread for soaking up the bold, tangy sauce. Ideal for family meals or special gatherings, these stuffed meatballs are a delicious surprise that’s sure to impress!
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Recipe Information
Ingredients
- 500 g ground beef
- 250 g ground pork
- 200 g cauliflower florets
- 100 g breadcrumbs
- 50 g parmesan cheese, grated
- 1 large egg
- 3 garlic cloves, minced
- 30 g parsley, chopped
- 1 tsp salt
- 0.5 tsp black pepper
- 0.5 tsp crushed red pepper flakes
- 2 tbsp olive oil
- 1 large onion, finely chopped
- 800 g canned crushed tomatoes
- 2 tbsp tomato paste
- 250 ml chicken stock
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp sugar
Instructions
Bring a pot of water to a boil. Blanch the cauliflower florets for 2-3 minutes, then drain and pat dry. Set aside.
In a large mixing bowl, combine the ground beef, ground pork, breadcrumbs, grated parmesan cheese, egg, 2 minced garlic cloves, chopped parsley, salt, and black pepper. Mix until well combined.
Take a small handful of the meat mixture and flatten it in your palm. Place a small cauliflower floret in the center and wrap the meat mixture around it to form a meatball. Repeat with the remaining mixture and florets.
Heat the olive oil in a large deep skillet or dutch oven over medium heat. Sear the meatballs in batches until browned on all sides. Remove and set aside.
Using the same skillet, sauté the chopped onion until softened and translucent, about 5 minutes. Add the remaining minced garlic and crushed red pepper flakes, cooking for another minute until fragrant.
Stir in the tomato paste and cook for 1-2 minutes. Add the canned crushed tomatoes, chicken stock, dried oregano, dried basil, sugar, and a pinch of salt. Stir well to combine.
Bring the mixture to a simmer, then gently return the meatballs to the skillet. Spoon some sauce over the top to coat them.
Cover and cook on low heat for 25-30 minutes, allowing the flavors to develop and the meatballs to cook through.
Serve the cauliflower stuffed meatballs and spicy tomato sauce over pasta, rice, or with crusty bread. Garnish with additional parsley and grated parmesan if desired.
Nutrition Facts
Calories |
3240 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 201.7 g | 259% | |
| Saturated Fat | 72.3 g | 362% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 841 mg | 280% | |
| Sodium | 6606 mg | 287% | |
| Total Carbohydrate | 167.5 g | 61% | |
| Dietary Fiber | 26.9 g | 96% | |
| Total Sugars | 60.1 g | ||
| Protein | 217.0 g | 434% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 1152 mg | 89% | |
| Iron | 28.6 mg | 159% | |
| Potassium | 5429 mg | 116% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
