Chicken Cauliflower Meatballs
Juicy chicken meatballs blended with riced cauliflower and fresh herbs, baked to golden perfection.
Allowed for Ideal Protein phases 1 to 3.
Serving size
Ingredients
- 1 lb. Ground Chicken
- ½ tbsp. Italian Seasoning
- ½ tsp. Garlic Powder
- 2 Green Onions, Chopped
- 1½ cups Riced Cauliflower
- To taste Sea Salt
- To taste Black Pepper
Preparation
Step 1
Preheat your oven to 400°F (200°C).
Step 2
Lightly grease a large baking dish or line it with parchment paper to prevent sticking.
Step 3
In a large mixing bowl, combine the ground chicken, Italian seasoning, garlic powder, chopped green onions, riced cauliflower, sea salt, and black pepper. Mix well
Step 4
Gently roll the mixture into 1½ inches in diameter.
Step 5
Place the meatballs in a single layer in the prepared baking dish, leaving space between each meatball for even cooking.
Step 6
Bake in the preheated oven for 25–30 minutes, or until the meatballs are cooked through.
Step 7
Remove the meatballs from the oven and let them rest for 5 minutes before serving.
Step 8
Cover and simmer over low heat until the chicken is cooked through and tender (about 20 minutes)
Step 9
Serve hot over zucchini noodles or spaghetti squash.
Garnish with chopped fresh parsley, and if in maintenance, sprinkle with freshly grated Parmesan cheese.
