Low Carb Mexican Meatballs

Since we can’t jump on a plane to Cancun right now, let your tastebuds transport you

there with these Low Carb Mexican Meatballs. Enjoy this recipe in isolation

just remember to pack your sombrero to shield yourself from the jealous gaze of your

housemates once they cop a smell of this!

Serves: 4

Ready in: 30 minutes

Ingredients:

Meatballs

• 500g lean ground beef

• 1 tsp Worcestershire sauce

• 1/2 tsp salt

• 2 tbsp taco seasoning

• 1 egg

Salsa

• 1 cup cherry tomatoes (halved)

• 1 jalapeno, minced (optional)

• 1/2 lime (juiced)

• 1/8 tsp salt

Cauliflower Rice

• 1 tsp olive oil

• 3 cups riced cauliflower

• 1/2 tsp salt

• 1/2 tsp garlic powder

• 1 lime (zested)

Sides

• 1/2 cup shredded light cheese

• 1 red or yellow capsicum, sliced

• 1/4 cup light sour cream

• Salsa (optional)

• Avocado (optional)

Method

Step 1. Heat oven to 190C. Stir together all of the meatball ingredients. Roll approx

1.5 tbsp of the stirred ingredients into balls and arrange on a baking sheet. Bake for

20-25 minutes, or until cooked through

Step 2. While meatballs are baking, heat oil in a large non-stick pan over medium heat.

Add all cauliflower ingredients to the pan and cook for 3-5 minutes, stirring

continuously, until softened slightly (but not mushy!). Set aside to cool

Step 3. Make the salsa by stirring together all ingredients. Divide all ingredients,

including sides, evenly between Your MealPrep MVP storage containers.

Storage: Store in the fridge for up to 4 days. You can enjoy these cold, or heated up.

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