Tuscan Meatballs with Cabbage



Serving size

about 3 cups: 8-10 meatballs and vegetables
120 Minutes

This recipe can be multiplied and keeps well for about 48 hours in the fridge after being cooked. Makes great leftovers.

Tuscan Meatballs with Cabbage


2 15 ounce can Canned no salt added white beans (drained and rinsed)
2 tsp., leaves Dried oregano
1 tsp. Dried or rubbed sage
1 tsp. Paprika
1 tsp. Ground fennel seed
1/2 tsp. Salt
1/8 tsp., ground Black pepper
24 ounces 95/5 Ground beef
3 Tbsp. Olive oil (divided)
4 clove Garlic, raw (finely minced)
1 small White onions (diced)
2 Medium stalk Celery, raw (diced)
1 medium Carrots, raw (peeled and diced)
1 15 ounce can No salt added canned diced tomatoes
12 large Green olives (black olives, thinly sliced lengthwise)
1 cup No salt added vegetable stock
1/2 head, medium (about 5-3/4 inch dia) Cabbage, raw (thinly sliced)


Place a large roasting pan in the oven and preheat to 375°F.

Mash 1 can of the beans together with the oregano, sage, paprika, fennel, salt, and pepper.

Add the ground beef to the mashed beans and mix until well blended.

Roll the mixture into about 50 small meatballs (there should be 8-10 meatballs per serving).

Place 2 tablespoons of the olive oil in the roasting pan and add the meatballs.

Place the pan back in the oven and roast the meatballs for 20 minutes. Shake the pan occasionally so they don't stick.

While the meatballs are cooking, place a large skillet over medium high heat.

Add the remaining 1 tablespoon olive oil and the garlic and cook for about 3 minutes.

Add the onions, celery, and carrot and cook for about 5 minutes.

Add the diced tomatoes, stir, and add the second can of white beans, the sliced olives, and the vegetable stock.

Reduce the heat to a simmer and cook for 20 minutes. Stir frequently.

Add the contents of the skillet and the cabbage to the roasting pan with the roasted meatballs. Stir gently.

Cook for 10 minutes until the cabbage is wilted, stirring occasionally. Serve.

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Special Diet Information

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GERD / Acid Reflux

This recipe contains GERD triggers, and those with GERD might wish to avoid it.


This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is NOT safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.


This is a low sodium recipe.

Recipe Notes

This recipe wil also work well with ground lamb, but ground turkey would be a bit dry. This a savory, sweet, spicy dish that’s even better the second or third day.

"Cauliflower is nothing but cabbage with a college education."

Mark Twain