Low Carb Reuben Style Cauliflower Casserole with Pastrami Meatballs
Servings 8 servings
Calories 482kcal
Ingredients
Meatballs
- 1 lb. ground beef
- 1 lb. ground pork
- 1/2 pound pastrami chopped
- 1/2 cup grated Parmesan cheese
- 2 tbsp dried parsley
- 1 tbsp minced Garlic
- 1/4 tsp chili pepper optional
- 1 tbsp paprika
- 2 tsp black pepper
- 1 tsp allspice
- 1 egg
Casserole
- 8 cups cauliflower florets or 8 ounces riced
- 1/2 cup onion chopped
- 4 ounces sauerkraut rinsed, drained
- 3 ounces Swiss cheese
Dressing
- 6 ounces sour cream
- 1/3 cup sugar free ketchup
- 1/4 cup DILL relish no sugar added
Instructions
- Steam cauliflower until fork tender.
- Preheat oven to 350 degrees.
- In a bowl stir all the ingredients together for the meatballs.
- Form 24 meatballs, about 1 1/2 inches each and place on a baking sheet.
- Bake 12-15 minutes. Set aside.
- Place the cooked cauliflower in a food processor and process until smooth like mashed potatoes. (If using riced cauliflower, saute it in a skillet to dry it out a bit, then process in food processor)
- Place the cauliflower in a bowl and stir in onion and sauerkraut.
- Spread mixture evenly into a 9 by 13 baking dish.
- Top with slices of Swiss cheese.
- Place all the meatballs on top of the Swiss cheese. (At this point you can allow this to cool completely, cover and refrigerate until the night you want to serve it.)
- Bake 10 minutes or until bubbling.
- Whisk the dressing ingredients together and pour over the top of the casserole or serve on the side.
Notes
Net Carbs: 9g
Nutrition
Serving: 3meatballs with 1/8 portion of mashed cauli | Calories: 482kcal | Carbohydrates: 12g | Protein: 34g | Fat: 34g | Saturated Fat: 15g | Cholesterol: 141mg | Sodium: 820mg | Potassium: 814mg | Fiber: 3g | Sugar: 4g | Vitamin A: 744IU | Vitamin C: 62mg | Calcium: 241mg | Iron: 4mg