5 napkin meatballs with rosemary aioli

1. We just buy a chuck roast and grind it in our food processor. Trim as much fat off of it as you can, your meatballs will fry better and as much fat as we can get out of this recipe the better.
To make caramelized onions, heat 2 tablespoons of olive oil in a large skillet over low heat. Add onion and 1 teaspoon of salt and cook, stirring every now and then, until onions are soft and golden brown, about 40 minutes.
In a bowl combine Gruyere, egg, caramelized onions, 1 teaspoon salt, and 1 teaspoon pepper.
Add beef and almond meal (or GF breadcrumbs) and mix gently.
With dampened hands form into 20 balls.
Heat the remaining tablespoon of olive oil in a large (preferably non-stick) skillet, over medium heat.
Add meatballs, and cook, turning gently, until browned on all sides and cooked through, about 18 to 20 minutes.

2. Rosemary Aioli

3. Coarsely chop garlic, and gather into a pile; sprinkle with a pinch of salt. Place flat side of knife blade on top of garlic, with sharp side of blade away from you; press down firmly while pulling knife toward you to create a paste.
Holding rosemary sprigs at their top, slide your fingers down it, to the bottom, to strip off the needles and finely chop them.
Whisk mayo, garlic, rosemary and lemon in small bowl to blend.
Season to taste with salt and pepper. (The rosemary aioli can be prepared 1 day ahead. Cover with plastic and refrigerate.)

4. Grate your cauliflower and saute till it is the desired consistency.

5. Okay, okay, this meal is way to high in fat and it's kind of a pain to make, but it is so amazing and worth the trouble. If you're looking for a nice dinner or have a day that you can spend some time cooking, give this a shot. Consider it a splurge meal within the challenge.

6. calories 810
Total Fat 67 g
Total Carbohydrate 24 g
Protein 30 g

7. I wouldn't even worry about blocks on this one.