Garlic Dill Meatballs with Cauliflower-Leek Puree

Directions

1. Heat oven to 375F. Combine chicken, pork, onion, pork rinds, egg, garlic, dill, salt and pepper in a bowl and mix well. Divide mixture into 18 1 1/2" meatballs. 2. Heat oil in a large ovenproof skillet over medium-high heat until hot very hot. Brown meatballs (in batches, if necessary) on all sides, about 6 minutes. 3. Transfer skillet to oven; bake 10 minutes or until meatballs are cooked through. Cauliflower-Leek Puree 1. Cook cauliflower and leeks in lightly salted boiling water 15 minutes, until very tender. 2. Drain; return veggies to pot and toss over high heat to thoroughly remove excess moisture. 3. Place half the vegetables in food processor with half the butter and cream. Process until smooth. 4. Repeat with remaining vegetables, butter, and cream. Mix in nutmeg; season to taste with salt and pepper.A combination of ground chicken and pork makes these meatballs very tender. Great as an appetizer, they also work as an entrée accompanied by almost any vegetable side dish.

Ingredients

• 1 pound ground chicken
• 1/2 pound ground pork
• 1 small onion, finely chopped
• 1/2 cup ground pork rinds (optional)
• 1 egg
• 2 garlic cloves, pushed through a press
• 2 tablespoons chopped fresh dill
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 tablespoons canola oil
• Cauliflower-Leek Puree
• Leeks are relatively low in carbs (for a member of the onion family) and have a fresh flavor which pairs well with cauliflower. The single leek used here turns this dish into a close double for mashed potatoes.
• Ingredients:
• 1 head cauliflower, separated into florets
• 1 leek, white and 1" green, well-washed, cut into 1/2" slices
• 1-teaspoon salt, divided
• 3 tablespoons butter
• 3 tablespoons cream
• 1/8-teaspoon nutmeg (optional)
• salt and pepper

Parsed from recipe text (no separate ingredient records).