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Perfect for weight-loss surgery patients, this dish gives you the flavors you love from Thanksgiving dinner – in a few fabulous bites!

ServingsPrep Time
20 meatballs30 minutes
Cook Time
1 hour

 

Ingredients

Meatballs (makes 20 meatballs)

Whipped Cauliflower (makes about 8 quarter-cup servings)

Craisin Sauce (makes 1 cup of sauce)

Servings: meatballs

Instructions

Make the meatballs

  1. In a mixing bowl, combine ground meat, zucchini and all spices and mix by hand until thoroughly combined. Using a tablespoon measure, scoop up heaps of the meat mixture, rolling it into meatballs with your hand. Place in a baking dish and add about 2 tbsp. of water to the pan before covering with aluminum foil. Bake for 40 minutes or until meatballs are done through.

Make the whipped cauliflower

  1. Bring a small pot of water to a boil. Add cauliflower florets and cook until very tender, about 7-8 minutes. Drain the water then return the florets to the pot. Add cream cheese, Parmesan cheese and milk and mash with a potato masher or mix with an immersion blender (I did the latter) until smooth. You can also put the ingredients in your food processor to achieve a whipped consistency.

Make the craisin sauce

  1. Bring 2 cups of water to a boil in a small pot. Add the craisins and lemon zest and cook about 5-7 minutes. The craisins will become very plump. Drain the water and place the craisins in your blender (this works especially well with a bullet-style blender). Add sweetener and blend until smooth. Refrigerate before serving if you like.

Assemble

  1. Place desired amount of whipped cauliflower on a plate (each mound you see has ¼ c. mashed cauliflower). Place a meatball on top and finish with a dollop of craisin sauce (use your own discretion about how much of the sauce you can eat).

www.bariatricfoodie.com/category/bariatric-recipes/fall

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