Gluten Free Meatballs with Beets, Butternut Squash, Cauliflower and Rice Tabbouleh

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Gluten Free Meatballs with Beets, Butternut Squash, Cauliflower and Rice Tabbouleh Recipe

These gluten-free meatballs are packed with nutritious vegetables such as beets, butternut squash, and cauliflower. They are served with a flavorful rice tabbouleh for a satisfying and nutritious meal.

Ingredients

• 1 cup cooked rice
• 1/4 cup chopped fresh parsley
• 1/2 cup grated butternut squash
• 1/2 cup grated cauliflower
• 1/4 tsp black pepper
• 1/4 cup chopped fresh mint
• 2 tbsp olive oil
• 2 tbsp lemon juice
• 1/2 tsp salt
• 1/4 cup chopped red onion
• 1/4 cup chopped cherry tomatoes
• 1/2 cup chopped parsley
• 1 egg
• 1 pound ground beef
• 1/4 cup chopped cucumber
• 1/2 cup grated beets
• 1/2 cup gluten-free breadcrumbs

Time Needed

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes

Instructions

• Preheat the oven to 375 degrees Fahrenheit.
• Combine the ground beef, gluten-free breadcrumbs, grated beets, grated butternut squash, grated cauliflower, chopped parsley, egg, salt, and black pepper in a large mixing bowl.
• Place the meatballs on a baking sheet and bake for 15 minutes.
• Cook the meatballs in a preheated oven for 20-25 minutes, or until done.
• While the meatballs are cooking, make the rice tabbouleh by combining cooked rice, fresh mint, fresh parsley, cucumber, cherry tomatoes, red onion, lemon juice, and olive oil in a large mixing bowl.
• Serve the meatballs alongside the rice tabbouleh.

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