Pasta with Cauliflower Meatballs

Products:

1. Chicken and pork ground meat
2. Cauliflower
3. Spaghetti Pasta
4. Breadcrumbs, milk, salt & pepper
5. Olive oil, 1 egg, herbs de Provence 
6. Gypsy Sauce
7. Iceberg lettuce and ranch dressing

Divide the cauliflower into small half-inch flowers, set them aside for while. Into the  bowl with 1/2 cup of milk put 1/2 cup of breadcrumbs. To the other bowl put chicken and pork ground meat ( half & half ), add soaked breadcrumbs, 1 egg,  salt & pepper and herbs de Provence. Mix until all ingredients are well combined.

To the boiling water put cauliflower, remove after 2 minutes of cooking and cool down into cold water, then drain. 

Start preparing meatballs, using wet hand form half of the ball and put small cauliflower inside. Cover with other half of meat and form the ball. Set in baking dish, greased with 2 tsp olive oil. Put in the oven for 40 minutes at 350 F. Turn over meatballs upside down  after 20 minutes of  baking. Cook al dente spaghetti pasta and remove meatballs from the oven. Pour Gypsy Sauce over the pan, add pasta and mix until all sauce cover all pasta.

Serve on big plate, garnish with Gypsy Sauce and fresh parsley in a company of  iceberg salad with home made ranch dressing on the side.