Meatballs in Tomato Saucewith cauliflower / green beans
Meatballs are a budget friendly way to enjoy comfort food on a busy weeknight! Served with a flavorful tomato sauce and cauliflower and green beans on the side, this meal has everything you need for a little midweek pick-me-up.
- Shallots - 1 bulb, diced
- Garlic - 2 cloves, chopped
- Thyme leaves - 1 tsp, leaves torn
- Oil, olive - 1 Tbsp
- Paprika - 1/4 tsp
- Tomatoes, crushed (28 oz / 794 g) - 1 can
- Beef, ground - 1 lb
- Eggs - 1
- Salt - 1/2 tsp
- Oregano, dried - 1/2 tsp
- Black pepper - 1/4 tsp
- Oil, cooking - 1 Tbsp
- Cauliflower - 12 oz, chopped
- Green beans, fresh or frozen - 12 oz, chopped into 1” / 2.5 cm pieces
- Butter - 1 Tbsp
- Cauliflower / Green beans / Shallots / Garlic / Thyme - Prep as directed. Store cauliflower, green beans, and shallots each in their own container. Combine garlic and thyme in another container. (Can be done up to 5 days ahead)
- Make tomato sauce - (If prepping right before cooking, get water for cauliflower / green beans boiling before continuing with prep.) Heat a saucepan with olive oil over medium heat. Add shallots and saute until soft, 2 to 3 minutes. Add garlic, thyme, and paprika and saute for 1 minute. Pour tomatoes over top and simmer for 5 minutes. Season with some salt and pepper. (Can be done up to 5 days ahead)
- Form meatballs - Combine beef, eggs, salt, oregano, and black pepper. Form into 1” / 2.5 cm wide meatballs. You should have ~4 meatballs per serving. (Can be done 1 day ahead)
- Bring a large stock pot of salted water to a boil.
- While water is coming to a boil, heat a skillet with cooking oil over medium-high heat. Add meatballs and saute on all sides until golden brown, 4 to 5 minutes.
- Pour tomato sauce around meatballs and cover. Cook, covered, until meatballs are cooked through, 12 to 15 minutes.
- While meatballs cook, return to boiling water. Add cauliflower florets and boil, uncovered, for 2 minutes (the cauliflower will take a few minutes longer than the green beans). Add green beans and boil both together until tender, 4 to 6 minutes more.
- Drain cauliflower and green beans.
- Toss cauliflower and green beans with butter. Season generously with some salt and pepper.
- Serve meatballs and sauce with cauliflower and green beans on the side. Enjoy!
This meal has 35 reviews
Liked this a lot. I didn’t think the meatballs and sauce would fit in my skillet, so I made the sauce in my Dutch oven and transferred the meatballs to the sauce after browning them. I like my meatballs extra brown; I think this helped keep them together in the sauce. I did have a lot of loose (burnt) rice in the skillet, but his wasn’t a big deal since I wasn’t adding the sauce to that pan. To simplify things, I skipped the potatoes and steamed green beans in the microwave. Still very satisfying.
Fine but not fantastic. Tried to make it a bean sauce instead of tomato based and it was a bit dry. Added some potatoes into the cauliflower/bean mix because my family loves them...
This is one of those meals that I thought was good the first time around but thought the leftovers were great. I think the longer the meatballs sit in the sauce, the better they are. I really like the side too. It's simple but great.
I really liked this, and I was able to prep it during the day so it came together easily. Plus, my 1 year old ate all of it, even the green beans!
The meatballs did come apart during the process. Maybe adding more panko next time to firm them up a little more. Otherwise great dish!
We really enjoyed this dish! We eat keto, so I left out the rice and potatoes, and swapped the breadcrumbs for crushed pork rinds. I wish I had doubled the sauce because it was delicious!