Go Back
+ servings
Greek Meatballs & Kale with Olive and Pepper Cauliflower Rice

Greek Meatballs & Kale with Olive and Pepper Cauliflower Rice

Deliciously awesome one pot, quick and easy Greek Meatballs & Kale with Olive and Pepper Cauliflower Rice
Course Quick and Easy Dinner
Cuisine Greek
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 413kcal
Author The Salted Pepper


  • 1 medium head Cauliflower
  • 16 black olives
  • 16 green Spanish olives
  • 3 Tbsp Roasted Red Peppers I used Mezzetta
  • 2 Tbsp green olive juice
  • 2 Tbsp Pampered Chef Greek Rub divided
  • 1 tsp sea salt divided
  • 1 lb ground beef 90/10
  • 1 egg
  • 2 oz feta cheese
  • 4 cups chopped kale I used red leaf kale
  • For the garnish
  • 1 Lemon
  • 1/4 cup Fresh Flat Leaf Parsley
  • 1 ounce Almonds


Cauliflower Rice

  • Cut the cauliflower florets away from the stem, the florets should be about the size of a quarter. Using the Manual Food Processor, chop the cauliflower into rice size pieces. You should have 3 1/2-4 cups of cauliflower "rice". Add 3 cups to the Deep Covered Baker. Reserve the remaining cauliflower for the meatballs.
  • Add both kinds of olives to the Manual Food Processor and chop until they are broken up into medium sized pieces. Add Olives to the Deep Covered Baker.
  • Add Roasted Red Peppers to the Manual Food Processor and chop until they are broken up into small to medium sized pieces. Add to the Deep Dish Baker.
  • Mix in 1 Tablespoon of Pampered Chef Greek Rub, 1/2 tsp sea salt and 2 Tablespoons of green olive juice. Mix to combine all ingredients.


  • Add the ground beef, remaining cauliflower, egg, 1 Tablespoon PC Greek Rub, 1/2 tsp salt and crumbled feta cheese to a medium size mixing bowl. Mix well (I used theMix N Chop). Scoop out the meat mixture using the Medium Scoop and form your meatballs. You will have between 16-20 meatballs. Place the meatballs on top of cauliflower in the Deep Covered Baker.
  • Microwave on HIGH 8-10 minutes. The meatballs are not supposed to be fully cooked. Time varies depending on your microwave. In a 1200 watt microwave, it took about 9 minutes.
  • While the "rice" and meatballs are cooking, roughly chop your kale. You want the kale to be about the size of a business card, it will shrink as it cooks.
  • When the meatballs and rice are par-cooked, remove from microwave. Use oven mitts, the Deep Covered Baker will be hot. Remove lid and place kale on top. Return the Deep Covered Baker to the microwave and cook an additional 7-10 minutes or until the kale is cooked to your liking. I like mine wilted, but not too soft.:
  • Divide the kale onto 4 plates or bowls and top with meatballs and cauliflower mixture. Garnish with lemon juice, lemon zest, crushed almonds & chopped parsley.
  • Enjoy!


*Nutritional information is based on My Fitness Pal and may not be completely accurate


Serving: 1g | Calories: 413kcal | Carbohydrates: 21g | Protein: 34g | Fat: 25g | Saturated Fat: 10g | Polyunsaturated Fat: 15g | Cholesterol: 160mg | Sodium: 741mg | Fiber: 8g | Sugar: 6g